CAJ | 학술논문

近年来，食品质量与安全问题越来越严重，需要快速便捷的检测技术以确定食品的品质。二维相关谱技术由于其高光谱分辨率、高选择性和高图谱解析能力，可有效解决常规一维谱在数据分析过程中所遇到的三个困难：①光谱选择性低；②特征信息提取难；③图谱解析难，特别适合于那些传统一维光谱方法难以满足的相似样品的判别分析。综述了二维相关谱方法的发展历程、获取谱图的实验方法、以及数学原理和谱图性质。同时，也指出根据同步二维相关谱交叉峰的正负以及异步二维相关谱交叉峰的有无，可实现被覆盖的或被淹没的弱峰之间相互指认和验证，确认其来源。详细介绍了二维中红外、近红外、紫外、荧光和拉曼相关谱在乳制品、酒类、食用油、肉类、蜂蜜、大米等食品品质检测中的应用，分析了目前二维相关谱方法存在的问题，展望了二维相关谱的发展前景。
근년래，식품질량여안전문제월래월엄중，수요쾌속편첩적검측기술이학정식품적품질。이유상관보기술유우기고광보분변솔、고선택성화고도보해석능력，가유효해결상규일유보재수거분석과정중소우도적삼개곤난：①광보선택성저；②특정신식제취난；③도보해석난，특별괄합우나사전통일유광보방법난이만족적상사양품적판별분석。종술료이유상관보방법적발전역정、획취보도적실험방법、이급수학원리화보도성질。동시，야지출근거동보이유상관보교차봉적정부이급이보이유상관보교차봉적유무，가실현피복개적혹피엄몰적약봉지간상호지인화험증，학인기래원。상세개소료이유중홍외、근홍외、자외、형광화랍만상관보재유제품、주류、식용유、육류、봉밀、대미등식품품질검측중적응용，분석료목전이유상관보방법존재적문제，전망료이유상관보적발전전경。
In recent years ,the food safety and quality has always been a serious issue .Therefore ,it is urgent to develop a rapid and widely available method to determine the quality of food .Due to high spectral resolution ,good spectral selectivity and good ability of spectrogram analysis ,the technology of two‐dimensional(2D) correlation spectroscopy is an effective method for sol‐ving three major problems encountered by the conventional one‐dimensional(1D) spectrum :low selectivity of the spectra ,diffi‐culty in extracting the information of the spectral feature and difficulty in spectrogram analysis .Therefore ,2D correlation spec‐troscopy ,which is suited to distinguish similar samples hardly distinguished by the conventional 1D spectroscopy ,has been suc‐cessfully applied in many complex biological systems .The developmental process ,the experimental way to obtain spectrum ,the fundamental mathematical principle and the properties of 2D correlation spectroscopy were introduced in this paper .At the same time ,it is pointed out that the origin of weak characteristic bands of substance can be verified in terms of the positive or negative corss peaks in synchronous 2D correlation spectrum combined with the existence or inexistence of corss peaks in asynchronous 2D correlation spectrum The application of 2D near‐infrared ,mid‐infrared ,fluorescence ,and raman correlation spectroscopy in the detection of food quality and adulteration ,concentrated specifically on diary product ,wine ,oil ,meat ,honey ,and rice were re‐viewed .Finally ,the limitations and future development prospects were pointed out .