摘要：Near infrared (NIR) spectroscopy, based on the absorption of electromagnetic radiation at wavelengths in the range 780–2500 nm, provides an alternative, non-destructive and rapid technology applied increasingly for determination of food constituents in recent years. This technique has been used to quantitatively for characterize of various constituents in foods. NIR has various advantages compared with traditional methods such as chemical-free, low cost, determination of numerous constituents as simultaneous and very fast (15-90 s), availability of samples for further analysis after the measurement with NIR, requiring a relatively less amount of sample. In addition, it can be performed on-line in food industry. However, NIR has some disadvantages such as dependency on standard or reference analysis, reliable and stable calibration model, since the calibration model is usually built according to reference methods. In this study, historical developing, theory, calibration model, advantages/ disadvantages and available applications of near infrared spectroscopy for foods have been reviewed.
