2026/01/01 by Ziwei Gao, Fan Li, Qianqian Yu +9
Chemistry · Biochemistry, Genetics and Molecular Biology · #Spectroscopy and Chemometric Analyses #Edible Oils Quality and Analysis #Identification and Quantification in Food
paper · doi:10.21577/0103-5053.20260122
Food adulteration, as a highly concealed form of economic fraud, severely endangers food safety, disrupts market order, and infringes on consumer rights and interests. Conventional detection methods are constrained by cumbersome operations, time-consuming procedures and sample destruction, which fail to meet the demands of on-site rapid screening and real-time online monitoring. Benefiting from distinct advantages including rapid detection, non-destructive measurement and environmental friendliness, spectroscopic techniques have exhibited significant application potential and research value in the field of food adulteration detection. Centering on high-value commodities such as meat, edible oil, honey, dairy products and condiments, this paper systematically reviews the research progress of near-infrared spectroscopy, Raman spectroscopy, hyperspectral imaging and other spectroscopic technologies in food adulteration detection. The performances, merits and limitations of various spectroscopic techniques in detecting adulteration of different food matrices are comprehensively analyzed. Furthermore, the future development trends of spectroscopic techniques in this field are prospected. This review provides a systematic technical reference for subsequent academic research and practical application of spectroscopic methods in food adulteration detection.