农产品加工·学刊（下）
農產品加工·學刊（下）
농산품가공·학간（하）
Academic Periodical of Farm Products Processing
2014年
1期
51-53
,共3页
肉品%挥发性盐基氮%检测%近红外光谱
肉品%揮髮性鹽基氮%檢測%近紅外光譜
육품%휘발성염기담%검측%근홍외광보
meat%total volatile basic nitrogen (TVB-N)%detection%near-infrared spectroscopy
挥发性盐基氮（TVB-N）含量是评价肉品新鲜度的重要指标，简述挥发性盐基氮测定的意义、主要方法及其原理。介绍挥发性盐基氮检测的发展和主要研究方向，基于近红外法的无损快速检测方法，并展望这一领域今后的主要研究内容和发展方向。
揮髮性鹽基氮（TVB-N）含量是評價肉品新鮮度的重要指標，簡述揮髮性鹽基氮測定的意義、主要方法及其原理。介紹揮髮性鹽基氮檢測的髮展和主要研究方嚮，基于近紅外法的無損快速檢測方法，併展望這一領域今後的主要研究內容和髮展方嚮。
휘발성염기담（TVB-N）함량시평개육품신선도적중요지표，간술휘발성염기담측정적의의、주요방법급기원리。개소휘발성염기담검측적발전화주요연구방향，기우근홍외법적무손쾌속검측방법，병전망저일영역금후적주요연구내용화발전방향。
Total volatile basic nitrogen (TVB-N) content is an important index in evaluating the meat's freshness. This paper briefly describes the importance of the determination of the total volatile basic nitrogen, the major methods and their principles and main pluses and minuses. Abrief introduction to new detection methods and its prospective study are presented, focused on a rapid and nondestructive detection method based on near-infrared spectroscopy.At the last, the key researching contents and the developing directions of the future study is also prospected.
