荧光光谱技术在食品安全监控中的应用研究
|
摘要
本文应用荧光光谱结合人工神经网络技术鉴别和测定了合成食品色素、中国白酒、黄酒和葡萄酒等发酵酒,以及三聚氰胺等与食品安全相关的物质,并讨论了这些荧光光谱的特性,进而对食品安全实时荧光监控系统进行了基础设计。
实验测得胭脂红、苋菜红、诱惑红、酸性红、赤藓红、新红、日落黄、柠檬黄、喹啉黄、亮蓝和靛蓝等11种目前我国允许使用的合成食品色素和常被非法用于食品的工业色素苏丹红Ⅰ和苏丹红Ⅳ的三维荧光光谱,以及这些色素10种浓度的溶液在各自最佳激发波长光激发下的荧光发射光谱,得到了各自的荧光光谱特性参数和荧光强度与溶液浓度的关系。结果表明,这些色素在短波长光激发下,均能产生强的荧光,各自的荧光光谱具有明确的特征。
提出并应用全部导入、小波变换、逐阶求导等新方法提取和处理荧光光谱特征数据,利用这些数据训练和建立了BP、RBF和PNN等神经网络,实现了对合成色素方便、快捷、准确的种类鉴别和浓度测定,鉴别准确率均达到100%,测定平均相对误差均在4%以内。首次实现了工业色素和食品色素的准确识别,以及混合色素中各色素浓度的同时测定。
实验测得新的白酒样品的荧光光谱,建立了中国白酒荧光光谱图库,首次确定以荧光谱峰个数、荧光峰值波长、荧光最佳激发波长、荧光发射谱1/4/、1/2、3/4处线宽6个参数作为特征数据并建立特征向量,以其欧氏距离作为鉴别判据,提出并应用自动提取、搜索比对、判别归类、向量运算、阈值判定等原理和方法,发挥了荧光光谱技术和计算机智能技术的优点,建立了基于荧光光谱的中国白酒鉴别系统,实现了中国白酒品种和白酒年份酒年份的科学化、仪器化和智能化鉴别。
首次将荧光光谱技术应用于三聚氰胺的定量检测,测定三聚氰胺浓度的平均相对误差为1.50%。检测并分析了食用油及其加热后的荧光光谱,结果表明这种食用油在波长为400nm左右的光激发下,能产生较强的荧光。得到了在不同激发光下两个荧光峰随加热次数和加热时间的变化规律,对其成因进行了分析。实验研究了农药以及黄酒、啤酒和葡萄酒3种发酵酒的荧光光谱,结果表明,荧光光谱是荧光物质的指纹图谱,荧光光谱特性是荧光物质的特征信息,可用于对物质进行定性和定量检测。
研究了食品安全实时荧光光谱检测和监控系统,提出了系统的设计方案,以及系统结构、组成及配置。
本文的研究结果为丰富和发展食品安全检测技术提供新思路,可为促进食品安全监管领域的方法创新和进步提供技术支持。
Using fluorescence spectroscopy and artificial neural network method, we made successful measurement and identification of some materials in this letter, such as synthetic food colors, chinese liquors, fermented wines including rice wines and wines, stuffs relating to food safety as of melamine, and et al. Characteristics and features of these fluorescence spectra are discussed, and basic systems for real time monitoring of food safety using fluorescence spectroscopy are further designed.
In the experiments, we successfully obtained the three-dimensional fluorescence spectra of eleven synthetic food colors (including Ponceau 4R, Amaranth, Allura Red, Acid Red, Erythrosine, New Red, Sunset Yellow, Tartrazine, Quinoline Yellow, Brilliant Blue, and Indigotine) allowed by-Chinese government currently and several industrial pigments (including Sudan I and Sudan IV) which are often added to food illegally. Fluorescence emission spectra of these synthetic food colors and industrial pigments are also obtained under the conditions that the solutions are detected at ten different concentrations with their own optimal excitation wavelength. With these experiments above, spectral features of each synthetic food color or industrial pigment can be achieved. The relationship between fluorescence intensity and the corresponding concentration of the solution can also be determined. The results indicate that with excitation of short wavelength these synthetic food colors and industrial pigments all produce fluorescence light of high intensity, and each fluorescence spectra of them has its distinct characteristics.
After that we extracted some characteristic parameters from the fluorescence spectra and handled them by some new methods such as the wavelet transformation and derivative spectra. Using the data above, we built up and trained the BP, RBF and PNN neural networks through which we can not only identify these synthetic food colors easily, quickly and precisely but also determine the concentration of their solutions. The accuracy rates of identification reach 100%, and the average relative error remains under 4% for each detection:Here, for the first time, we not only accurately identified these synthetic food colors and industrial pigments but also determined the concentration of them in mixed solutions at the same time.
From the experiments we built up the fluorescence data base of Chinese liquors and added some new data from fluorescence data of recent liquor samples. We initially convert six characteristic parameters to one characteristic vector. The six parameters include numbers of fluorescence peaks, wavelength at maximum fluoresence intensity, optimal excitation wavelength, and three linewidths at 1/4,1/2,3/4 of maximum fluorescence emission spectra. Based on Euclidean distance, using methods such as automatic extraction, search and comparison, discriminant classification, vector operation, and decision of threshold values, we built the identification system of Chinese liquors on fluorescence spectra. The system exploits the advantage of fluorescence spectroscopy and computer intelligent technology, and realizes the identification of Chinese liquors from their species and years in a scientific, instrumental, and intelligent manner.
In addition, we made quantitative measurement of concentrations of melamine using fluorescence spectroscopy technique for the first time with an average relative error under 1.5%. We also detected and analyzed the fluorescence data of the cooking oil after it was heated. The result shows that under light excitation of 400 nm the cooking oil produces fluorescent light with high intensity. We even obtained the rules how the two fluorescence peaks change with heating time and the number of times, and made some analysis about them. Moreover, we studied the fluorescence spectroscopy of some pesticides and some fermented wines including rice wines, beers, and wines. All the experimental results above indicate that fluorescence spectroscopy which can be used in both qualitative and quantitative detection, is the fingerprint and the characteristic information of the fluorescent materials.
We further made a feasibility study of setting up a system for real time monitoring of food safety using fluorescence spectroscopy. We proposed some design solutions, and details about elements, structures and configurations were carefully considered.
In conclusion, the work in this letter not only provides a new way in riching and developing the detecting techniques for food safety, but also provides technical support in innovative methods and improvements on food safety supervision.
实验测得胭脂红、苋菜红、诱惑红、酸性红、赤藓红、新红、日落黄、柠檬黄、喹啉黄、亮蓝和靛蓝等11种目前我国允许使用的合成食品色素和常被非法用于食品的工业色素苏丹红Ⅰ和苏丹红Ⅳ的三维荧光光谱,以及这些色素10种浓度的溶液在各自最佳激发波长光激发下的荧光发射光谱,得到了各自的荧光光谱特性参数和荧光强度与溶液浓度的关系。结果表明,这些色素在短波长光激发下,均能产生强的荧光,各自的荧光光谱具有明确的特征。
提出并应用全部导入、小波变换、逐阶求导等新方法提取和处理荧光光谱特征数据,利用这些数据训练和建立了BP、RBF和PNN等神经网络,实现了对合成色素方便、快捷、准确的种类鉴别和浓度测定,鉴别准确率均达到100%,测定平均相对误差均在4%以内。首次实现了工业色素和食品色素的准确识别,以及混合色素中各色素浓度的同时测定。
实验测得新的白酒样品的荧光光谱,建立了中国白酒荧光光谱图库,首次确定以荧光谱峰个数、荧光峰值波长、荧光最佳激发波长、荧光发射谱1/4/、1/2、3/4处线宽6个参数作为特征数据并建立特征向量,以其欧氏距离作为鉴别判据,提出并应用自动提取、搜索比对、判别归类、向量运算、阈值判定等原理和方法,发挥了荧光光谱技术和计算机智能技术的优点,建立了基于荧光光谱的中国白酒鉴别系统,实现了中国白酒品种和白酒年份酒年份的科学化、仪器化和智能化鉴别。
首次将荧光光谱技术应用于三聚氰胺的定量检测,测定三聚氰胺浓度的平均相对误差为1.50%。检测并分析了食用油及其加热后的荧光光谱,结果表明这种食用油在波长为400nm左右的光激发下,能产生较强的荧光。得到了在不同激发光下两个荧光峰随加热次数和加热时间的变化规律,对其成因进行了分析。实验研究了农药以及黄酒、啤酒和葡萄酒3种发酵酒的荧光光谱,结果表明,荧光光谱是荧光物质的指纹图谱,荧光光谱特性是荧光物质的特征信息,可用于对物质进行定性和定量检测。
研究了食品安全实时荧光光谱检测和监控系统,提出了系统的设计方案,以及系统结构、组成及配置。
本文的研究结果为丰富和发展食品安全检测技术提供新思路,可为促进食品安全监管领域的方法创新和进步提供技术支持。
Using fluorescence spectroscopy and artificial neural network method, we made successful measurement and identification of some materials in this letter, such as synthetic food colors, chinese liquors, fermented wines including rice wines and wines, stuffs relating to food safety as of melamine, and et al. Characteristics and features of these fluorescence spectra are discussed, and basic systems for real time monitoring of food safety using fluorescence spectroscopy are further designed.
In the experiments, we successfully obtained the three-dimensional fluorescence spectra of eleven synthetic food colors (including Ponceau 4R, Amaranth, Allura Red, Acid Red, Erythrosine, New Red, Sunset Yellow, Tartrazine, Quinoline Yellow, Brilliant Blue, and Indigotine) allowed by-Chinese government currently and several industrial pigments (including Sudan I and Sudan IV) which are often added to food illegally. Fluorescence emission spectra of these synthetic food colors and industrial pigments are also obtained under the conditions that the solutions are detected at ten different concentrations with their own optimal excitation wavelength. With these experiments above, spectral features of each synthetic food color or industrial pigment can be achieved. The relationship between fluorescence intensity and the corresponding concentration of the solution can also be determined. The results indicate that with excitation of short wavelength these synthetic food colors and industrial pigments all produce fluorescence light of high intensity, and each fluorescence spectra of them has its distinct characteristics.
After that we extracted some characteristic parameters from the fluorescence spectra and handled them by some new methods such as the wavelet transformation and derivative spectra. Using the data above, we built up and trained the BP, RBF and PNN neural networks through which we can not only identify these synthetic food colors easily, quickly and precisely but also determine the concentration of their solutions. The accuracy rates of identification reach 100%, and the average relative error remains under 4% for each detection:Here, for the first time, we not only accurately identified these synthetic food colors and industrial pigments but also determined the concentration of them in mixed solutions at the same time.
From the experiments we built up the fluorescence data base of Chinese liquors and added some new data from fluorescence data of recent liquor samples. We initially convert six characteristic parameters to one characteristic vector. The six parameters include numbers of fluorescence peaks, wavelength at maximum fluoresence intensity, optimal excitation wavelength, and three linewidths at 1/4,1/2,3/4 of maximum fluorescence emission spectra. Based on Euclidean distance, using methods such as automatic extraction, search and comparison, discriminant classification, vector operation, and decision of threshold values, we built the identification system of Chinese liquors on fluorescence spectra. The system exploits the advantage of fluorescence spectroscopy and computer intelligent technology, and realizes the identification of Chinese liquors from their species and years in a scientific, instrumental, and intelligent manner.
In addition, we made quantitative measurement of concentrations of melamine using fluorescence spectroscopy technique for the first time with an average relative error under 1.5%. We also detected and analyzed the fluorescence data of the cooking oil after it was heated. The result shows that under light excitation of 400 nm the cooking oil produces fluorescent light with high intensity. We even obtained the rules how the two fluorescence peaks change with heating time and the number of times, and made some analysis about them. Moreover, we studied the fluorescence spectroscopy of some pesticides and some fermented wines including rice wines, beers, and wines. All the experimental results above indicate that fluorescence spectroscopy which can be used in both qualitative and quantitative detection, is the fingerprint and the characteristic information of the fluorescent materials.
We further made a feasibility study of setting up a system for real time monitoring of food safety using fluorescence spectroscopy. We proposed some design solutions, and details about elements, structures and configurations were carefully considered.
In conclusion, the work in this letter not only provides a new way in riching and developing the detecting techniques for food safety, but also provides technical support in innovative methods and improvements on food safety supervision.
引文
1.中华人民共和国食品安全法[M].北京：中国法制出版社,2009.4243.
2.成黎.中国食品安全现状与发展综述及改善措施初探[J].食品工业科技,2008,29(10)：229—232.
3.唐杰.浅析我国食品安全现状与对策[J].粮食加工,2009,34(2)：76—77.
4.邹小南,谭红,李占彬等.我国食品安全监管现状、问题与对策[J].食品工程,2009(1)：3—7,39.
5.陈亚成,赵德明.中国食品安全现状及其监控体系的建立[J].现代农业科技,2009(9)：281—283,285.
6.陈孟裕,江山宁,翁志平.美国食品安全体系构成特点及对我国的启示[J].检验检疫科学,2007,17(4)：77—80.
7.刘先德.美国食品安全管理机构简介[J].美国食品安全管理机构简介,2006(2)：38—40.
8.杨鹭花.美国食品安全监管体系对我国的启示[J].中国食物与营养,2007(9)：13—15.
9.王芳,陈松,钱永忠.国外食品安全风险分析制度建立及特点分析[J].世界农业,2008(9)：44—47.
10.潘家荣,吴永宁,魏益民等.欧盟食品安全管理体系的特点[J].中国食物与营养,2006(3)：7—11.
11.潘家荣,吴永宁,魏益民等.欧洲食品安全科技体系特点及其启示[J].中国工程科学,2006,8(7)：16—-20.
12.何丽杭.我国食品安全监管组织机构问题——与德国的比较[J].食品工程,2008(4)：3—6,11.
13.刘波,冒乃和.德国食品安全方面重要的法律法规[J].中国农业科技导报,2003,5(1)：57—60.
14.张月义,韩之俊,季任天.发达国家食品安全监管体系概述[J].安徽农业科学,2007,35(34)：11317—11320.
15.何翔,张伟力,韩宏伟等.加拿大食品安全监管概况[J].中国卫生监督杂志,2008,15(3)：216—221.
16. A. Daneshfar, T. Khezeli, H.J. Lotfi. Determination of cholesterol in food samples using dispersive liquid-liquid microextraction followed by HPLC-UV[J]. Journal of Chromatography B,2009,877 (4):456-460.
17. B. Saad, Y.Y. Sing, M.A. Nawi, et al. Determination of synthetic phenolic antioxidants in food items using reversed-phase HPLC[J]. Food Chemistry,2007,105 (1):389-394.
18. M.A. Kall. Determination of total vitamin B6 in foods by isocratic HPLC:a comparison with microbiological analysis[J]. Food Chemistry,2003,82 (2):315-327.
19. M.D. del Castillo, M.L. Sanz, M.J. Vicente-Arana, et al. Study of 2-furoylmethyl amino acids in processed foods by HPLC -mass spectrometry[J]. Food Chemistry,2002,79 (2):261-266.
20.凌云,王新宴,雍炜等.高效液相色谱法检测肉类食品中4种嘌呤碱[J].分析化学,2008,36(6)：724—728.
21.张明洲,傅小伟,刘炼等.食品中苏丹红HPLC检测方法研究[J].安徽农业科学,2009,37(35)：17301—17303,17317.
22.林钦,黄红霞.高效液相色谱法同时检测食品中十种食品添加剂[J].食品科学,2007,28(11)：485—487.
23.王岚,徐娟,谢建军等.植物源性食品中噻酰菌胺残留的液相色谱串联质谱法检测[J].农药,2010(2)：125—127.
24.潘振球,冯家力,王一红.液相色谱-串联质谱法检测食品中的桔霉素[J].中国卫生检验杂志,2008,18(11)：2192—2193,2215.
25. E. Janouskova, M. Krbuskova, I. Rehurkova, et al. Determination of chlordane in foods by gas chromatography [J]. Food Chemistry,2005,93 (1):161-169.
26. J.S. Elmore, D.S. Mottram, E. Hierro.Two-fibre solid-phase microextraction combined with gas chromatography-mass spectrometry for the analysis of volatile aroma compounds in cooked pork[J]. Journal of Chromatography A,2001,905 (1-2):233-240.
27. Y. Zhu, G. Li, Y. Duan, et al. Application of the standard addition method for the determination of acrylamide in heat-processed starchy foods by gas chromatography with electron capture detector[J]. Food Chemistry,2008,109 (4):899-908.
28.苏建峰,张金虎,林永辉等.正相硅胶/选择洗脱-气相色谱法、液相色谱-质谱法检测食品中甲胺磷残留及其作用机理研究[J].分析化学,2009,37(10)：1426—1432.
29.黄晓兰,黄芳,林晓珊等.气相色谱-质谱法测定食品中的甲醛[J].分析化学,2004,32(12)：1617—1620.
30.林黎,叶刚,谢丽琪等.气相色谱-质谱法检测食品中残留的丙炔氟草胺[J].色谱,2008,26(3)：318—321.
31.黄晓兰,吴惠勤,黄芳等.GC—MS/SIM法同时测定食品中的苏丹红Ⅰ-Ⅳ[J].分析测试学报,2005,24(4)：1—5.
32. K.H. Otta, E. Papp, B. Bagocsi. Determination of aflatoxins in food by overpressured-layer chromatography [J]. Journal of Chromatography A,2000,882 (1-2):11-16.
33.1. Rezic, A.J.M. Horvat, S. Babic, et al. Determination of pesticides in honey by ultrasonic solvent extraction and thin-layer chromatography[J]. Ultrasonics Sonochemistry,2005,12 (6):477-481.
34. T. Cserhati, E. Forgacs, H. Morais, et al. Classification of chili powders by thin-layer chromatography and principal component analysis[J]. Journal of Biochemical and Biophysical Methods,2000,45 (2):221-229.
35. B. Sarimehmetoglu, O. Kuplulu, T.H. Celik. Detection of aflatoxin M1 in cheese samples by ELISA[J]. Food Control,2004,15 (1):45-49.
36. L. Asensio, I. Gonzalez, T. Garcia, et al. Determination of food authenticity by enzyme-linked immunosorbent assay (ELISA)[J]. Food Control,2008,19 (1):1-8.
37. I.P. Hurley, R.C. Coleman, H.E. Ireland, et al. Use of sandwich IgG ELISA for the detection and quantification of adulteration of milk and soft cheese[J]. International Dairy Journal,2006,16 (7):805-812.
38.黄嫦娇,黄晓蓉,郑晶等.全自动荧光酶联免疫方法检测食品中沙门氏菌[J].安徽农业科学,2010(10)：5320—5321,5323.
39.汪莉,杨湘霞,霍雪霞.HPLC和ELISA法检测食品中呋喃唑酮[J].实用预防医学,2009,16(4)：1258-1260.
40.李妮,张舒亚,高琴等.食品中酪蛋白成分的ELISA检测方法的建立及评价[J].湖南农业科学,2009(9)：117—119,122.
41. F. Pena-Pereira, I. Lavilla, C. Bendicho. Headspace single-drop microextraction coupled to microvolume UV-vis spectrophotometry for iodine determination[J]. Analytica Chimica Acta,2009,631 (2):223-228.
42. S. Abbasi, A. Farmany, M.B. Gholivand, et al. Kinetic-spectrophotometry method for determination of ultra trace amounts of aluminum in food samples[J]. Food Chemistry,2009, 116 (4):1019-1023.
43.米建萍,黎源倩,邹晓莉等.二极管阵列检测-流动注射分光光度法同时测定食品中铁铜钴[J].光谱学与光谱分析,2007,27(6)：1188—1191.
44.赵永富,哈益明,刘婷等.电子自旋共振波谱法检测含骨类食品的初步研究[J].辐射研究与辐射工艺学报,2007,25(5)：279—282.
45.谭瑗瑗,阚登蕾,赵小俊.ESR波谱法及其他物理法检测淀粉类辐照食品[J].核农学报,2009,23(2)：294—296.
46. V. Pravdova, B. Walczak, D. L. Massart, et al. Calibration of somatic cell count in milk based on near-infrared spectroscopy[J].Analytica Chimica Acta,2001,450 (1-2):131-141.
47. D. Brennan, J. Alderman, L. Sattler, et al. Issues in development of NIR micro spectrometer system for on-line process monitoring of milk product[J]. Measurement,2003, 33 (1):67-74.
48. L. E. Rodriguez-Saona, F. S. Fry, M. A. McLaughlin, et al. Rapid analysis of sugars in fruit juices by FT-NIR spectroscopy[J].Carbohydrate Research,2001,336 (1):63-74.
49. O. Galtier, N. Dupuy, Y. Le Dreau, et al. Geographic origins and compositions of virgin olive oils determinated by chemometric analysis of NIR spectra[J]. Analytica Chimica Acta, 2007,595 (1-2):136-144.
50. A. Soriano, P.M. Perez-Juan, A. Vicario, et al. Determination of anthocyanins in red wine using a newly developed method based on Fourier transform infrared spectroscopy[J]. Food Chemistry,2007,104 (3):1295-1303.
51. M.U-Cuadrado, M.D.L. de Castro, P.M.P-Juan, et al. Near infrared reflectance spectroscopy and multivariate analysis in enology-Determination or screening of fifteen parameters in different types of wines[J]. Analytica Chimica Acta,2004,527 (1):81-88.
52. H. Yang, J. Irudayaraj. Characterization of Beef and Pork using Fourier-Transform Infrared Photoacoustic Spectroscopy[J]. Lebensmittel-Wissenschaft und-Technologie,2001, 34 (6):402-409.
53. S.H. Gordon, R.B. Schudy, B.C. Wheeler, et al. Identification of Fourier transform infrared photoacoustic spectral features for detection of Aspergillus flavus infection in corn[J]. International Journal of Food Microbiology,1997,35 (2):179-186.
54. S. Luterotti, D. Bicanic, K. Jandragic. Photoacoustic spectroscopy and optothermal window as analytical tools to quantitate carotenes in margarines[J]. Food Chemistry,2008, 108 (1):316-321.
55. M. M. Paradkar, J. Irudayaraj. Discrimination and classification of beet and cane inverts in honey by FT-Raman spectroscopy [J]. Food Chemistry,2002,76 (2):231-239.
56. D. Daferera, C. Pappas, P. A. Tarantilis,et al. Quantitative analysis of a-pinene and β-myrcene in mastic gum oil using FT-Raman spectroscopy[J]. Food Chemistry,2002,77 (4):511-515.
57. Ana M. Herrero. Raman spectroscopy a promising technique for quality assessment of meat and fish:A review[J]. Food Chemistry,2008,107 (4):1642-1651.
58.马寒露,董英,张孝芳等.拉曼光谱法快速检测掺入梨汁的浓缩苹果汁[J].分析测试学报,2009,28(5)：535—538.
59.成汉文,宦双燕,吴海龙等.表面增强拉曼散射用于芽孢杆菌生物标志物的灵敏检测[J].分析化学,2009,37(A01)：240.
60. P.J. Vickers, J. Braybrook, P. Lawrence, et al. Detecting tartrate additives in foods: Evaluating the use of capillary electrophoresis[J]. Journal of Food Composition and Analysis, 2007,20 (3-4):252-256.
61. T. Soga, M. Serwe. Determination of carbohydrates in food samples by capillary electrophoresis with indirect UV detection[J]. Food Chemistry,2000,69 (3):339-344.
62. ML Horie, F. Ishikawa, M. Oishi, et al. Rapid determination of cyclamate in foods by solid-phase extraction and capillary electrophoresis[J]. Journal of Chromatography A,2007, 1154(1-2):423-428.
63. Y. Tang, M. Wu. The simultaneous separation and determination of five organic acids in food by capillary electrophoresis[J]. Food Chemistry,2007,103 (1):243-248.
64.李博,陈福生,王小红等.多重PCR检测食品中的金黄色葡萄球菌、志贺菌和沙门菌[J].卫生研究,2008,37(4)：438—442.
65.童睿,张媛,郑秋月等.食品中乳酸杆菌的实时荧光PCR的快速检测[J].现代食品科技,2008,24(1)：86—88.
66.董薇,曹际娟,郑秋月等.基于实时荧光PCR技术的食品中致敏原的检测[J].沈阳农业大学学报,2009,40(2)：221—223.
67.黄一,李想,潘良文等.食品中脊髓灰质炎病毒RT-PCR检测体系的建立[J].生物技术通讯,2010,(1)：65—69.
68. M. A. Carlson, C. B. Bargeron, R. C. Benson, et al. An automated, handheld biosensor for aflatoxin[J]. Biosensors and Bioelectronics,2000,14 (10-11):841-848.
69. C. C. Rosa, H. J. Cruz, M. Vidal, et al. Optical biosensor based on nitrite reductase immobilised in controlled pore glass[J]. Biosensors and Bioelectronics,2002,17 (1-2):45-52.
70. D. R. Call, F. J. Brockman, D. P. Chandler. Detecting and genotyping Escherichia coli O157:H7 using multiplexed PCR and nucleic acid microarrays[J]. International Journal of Food Microbiology,2001,67 (1-2):71-80.
71. V. Chizhikov, A. Rasooly, K. Chumakov, et al. Microarray Analysis of Microbial Virulence Factors[J]. Applied and Environmental Microbiology,2001,67 (7):3258-3263.
72. W. J. Wilson, C. L. Strout, T. Z. DeSantis, et al. Sequence-specific identification of 18 pathogenic microorganisms using microarray technology [J]. Molecular and Cellular Probes, 2002,16(2):119-127.
73. G. Panicker, D. R. Call, M. J. Krug, et al. Detection of pathogenic Vibrio spp. in shellfish by using multiplex PCR and DNA microarrays[J]. Applied and Environmental Microbiology, 2004,70 (12):7436-7444.
74. M. K. Borucki, M. J. Krug, W. T. Muraoka, et al. Discrimination among Listeria monocytogenes isolates using a mixed genome DNA microarray [J]. Veterinary Microbiology, 2003,92 (4):351-362.
75.毛红菊,林东防,徐晓刚等.利用基因芯片快速检测多种临床常见致病菌及其耐药性基因[J].中华传染病杂志,2006,24(6)：372—377.
76.赵金毅,白素兰,黄文胜等.应用可视芯片技术检测食品中常见致病菌的方法研究[J].食品与发酵工业,2008,34(8)：141—144.
77. B. Hong, L. Jiang, Y. Hu, et al. Application of oligonucleotide array technology for the rapid detection of pathogenic bacteria of foodborne infections[J]. Journal of Microbiological Methods,2004,58 (3):403-411.
78. E. Mauriz, A. Calle, L.M. Lechuga, et al. Real-time detection of chlorpyrifos at part per trillion levels in ground, surface and drinking water samples by a portable surface plasmon resonance immunosensor[J]. Analytica Chimica Acta,2006,561 (1-2):40-47.
79.黄行九,孙宇峰,刘锦淮等.一种利用单个Sn02气体传感器检测农药残留的新方法[J].传感技术学报,2003,16(4)：495—500.
80. Y. Liu, Y. Che, Y. Li. Rapid detection of Salmonella typhimurium using immunomagnetic eparation and immuno-optical sensing method[J]. Sensors and Actuators B,2001,72 (3):214-218.
81.卢智运,牛中奇,刘启等.一种微生物检测的生物电化学方法研究[J].传感技术学报,2005,18(3)：481—483,487.
82. N. Kim, I. Park, D. Kim. High-sensitivity detection for model organophosphorus and carbamate pesticide with quartz crystal microbalance-precipitation sensor[J]. Biosensors and Bioelectronics,2007,22 (8):1593-1599.
83.朱将伟,柴春彦,刘国艳等.检测动物性产品中己烯雌酚残留的免疫传感器[J].粮食与饲料工业,2005(7)：44—45.
84. C. Li, C.Wang, B. Guan, et al.Electrochemical sensor for the determination of parathion based on p-tert-butylcalix[6]arene-1,4-crown-4 sol-gel film and its characterization by electrochemical methods[J]. Sensors and Actuators B:Chemical,2005,107 (1):411-417.
85. F. Bakkali, A. Moudden, B. Faiz, et al. Ultrasonic measurement of milk coagulation time[J]. Measurement Science and Technology,2001,12 (12):2154.
86.汤伟,董文宾,王明伟.基于超声波技术的高性能牛乳成分快速测定仪[J].工业仪表与自动化装置,2006(4)：65—68,23.
87.杜晓刚,杨扬,金凤明等.超声波萃取法测定茶叶中有机磷类的农药残留方法[J].江苏工业学院学报,2005,17(2)：20—22.
88. C. Yu, L. Zhu, J. Xiao, et al. Ultrasonic extraction and determination of cyanuric acid in pet food[J]. Food Control,2009,20 (3):205-208.
89. H. Gu, P. Ho, K. W. T. Tsang, et al. Using Biofunctional Magnetic Nanoparticles to Capture Vancomycin-Resistant Enterococci and Other Gram-Positive Bacteria at Ultralow Concentration[J]. Journal of the American Chemical Society,2003,125 (51):15702-15703.
90. H. Gu, P. Ho, E. Tong, et al. Presenting Vancomycin on Nanoparticles to Enhance Antimicrobial Activities [J]. Nano Letters,2003,3 (9):1261-1263.
91. Arnold J. K, Gale S, Shannon R, et al. Vancomycin-Modified Nanoparticles for Efficient Targeting and Preconcentration of Gram-Positive and Gram-Negative Bacteria[J]. ACS Nano, 2 (9):1777-1788.
92. Y. Cheng, Y. Liu, J. Huang, et al. Combining biofunctional magnetic nanoparticles and ATP bioluminescence for rapid detection of Escherichia coli[J]. Talanta,2009,77 (4):1332-1336.
93. L. Li, B. Li, D. Cheng, et al. Visual detection of melamine in raw milk using gold nanoparticles as colorimetric probe[J]. Food Chemistry,2010,122 (3):895-900.
94. C. Shi, S. Zhao, K. Zhang, et al. Preparation of colloidal gold immunochromatography strip for detection of methamidophos residue[J]. Journal of Environmental Sciences,2008,20 (11):1392-1397.
95.刘见.免疫金试纸法快速检测盐酸克伦特罗[J].上海交通大学学报农业科学版,2004,22(4)：350—354.
96.方国凯.动物源性食品中痕量磺胺兽药残留的分析[J].食品研究与开发,2007,28(5)：101—104.
97.张玲金,谢文明.多壁纳米碳管固相萃取测定水中的有机氯农药[J].分析测试学报,2004,23(z1)：258—261.
98. P. He, Z. Wang, L. Zhang, et al. Development of a label-free electrochemical immunosensor based on carbon nanotube for rapid determination of clenbuterol[J]. Food Chemistry,2009,112 (3):707-714.
99. M. O'Connell, G. Valdora, G. Peltzer, et al. A practical approach for fish freshness determinations using a portable electronic nose[J]. Sensors and Actuators B,2001,80 (2):149-154.
100.邹小波,赵杰文.电子鼻在饮料识别中的应用研究[J].农业工程学报,2002,18(3)：146—149.
101. J. Olsson, T. Borjesson, T. Lundstedt, et al. Detection and quantification of ochratoxin A and deoxynivalenol in barley grains by GC-MS and electronic nose[J]. International Journal of Food Microbiology,2002,72 (3):203-214.
102. L. Lvova, A. Legin, Y. Vlasov, et al. Multicomponent analysis of Korean green tea by means of disposable all-solid-state potentiometric electronic tongue microsystem[J]. Sensors and Actuators B,2003,95 (1-3):391-399.
103. K. Beullens, D. Kirsanov, J. Irudayaraj, et al. The electronic tongue and ATR-FTIR for rapid detection of sugars and acids in tomatoes[J]. Sensors and Actuators B,2006,116 (1-2):107-115.
104. Stefan G, Ulrike T, Iliyana H, et al. Modeling of the behavior of water and soot contaminated oils in the terahertz range[C]. Millimeter-Wave and Terahertz Photonics,2006, 6194.
105. B. Ferguson, S. Wang, D. Gray, et al. Identification of biological tissue using chirped probe THz imaging[J]. Microelectronics Journal,2002,33 (12):1043-1051.
106. T. Yasui, T. Araki. Sensitive measurement of water content in dry material based on low-frequency terahertz time-domain spectroscopy[C]. Optical Devices and Instruments, 2006,6024.
107. O.V. Petrov, J. Hay, I.V. Mastikhin, et al. Fat and moisture content determination with unilateral NMR[J]. Food Research International,2008,41 (7):758-764.
108. T. Rudi, G. Guthausen, W. Burk, et al. Simultaneous determination of fat and water content in caramel using time domain NMR[J]. Food Chemistry,2008,106 (4):1375-1378.
109.张伟,黄挺,徐蓓等.苏丹红Ⅰ、Ⅱ标准物质纯度的核磁共振法测定[J].分析测试学报,2010,29(2)：194—198.
110.阎政礼,杨明生.甜型葡萄酒中主要糖类、柠檬酸和乙醇的NMR定量研究[J].中国酿造,2009,(11)：145—148.
111. O. Chailapakul, W. Wonsawat, W. Siangproh, et al. Analysis of susan Ⅰ, susan Ⅱ, susan Ⅲ. and susan IV in food by HPLC with electrochemical detection:Comparison of glassy carbon electrode with carbon nanotube-ionic liquid gel modified electrode[J]. Food Chemistry, 2008,109 (4):876-882.
112. K. S. Minioti, C. F. Sakellariou, N. S. Thomaidis. Determination of 13 synthetic food colorants in water-soluble foods by reversed-phase high-performance liquid chromatography coupled with diode-array detector[J]. Analytica Chimica Acta,2007,583 (1):103-110.
113. N. Yoshioka, K. Ichihashi. Determination of 40 synthetic food colors in drinks and candies by high-performance liquid chromatography using a short column with photodiode array detection[J]. Talanta,2008,74 (5):1408-1413.
114. M. J. Culzoni, A. V. Schenone, N. E. Llamas, et al. Fast chromatographic method for the determination of dyes in beverages by using high performance liquid chromatography— Diode array detection data and second order algorithms[J]. Journal of Chromatography A, 2009,1216 (42):7063-7070.
115.刘艳琴,王浩,杨红梅等.固相萃取-HPLC法同时测定糕点中8种人工合成色素[J].食品研究与开发,2010,31(2)：139—142.
116.汪辉,曹小彦,李林等.反相高效液相色谱法对果蔬汁饮料中14种常见食品添加剂的快速测定[J].分析测试学报,2009,28(10)：11941197.
117. F. Soponar, A. C. Mot, C. Sarbu. Quantitative determination of some food dyes using digital processing of images obtained by thin-layer chromatography [J]. Journal of Chromatography A,2008,1188 (2):295-300.
118. J. A. Jarusiewicz, B. Fried, J. Sherma. Effects of diet on the carotenoid pigment and lipid content of Pomacea bridgesii as determined by quantitative high performance thin layer chromatography[J]. Comparative Biochemistry and Physiology Part B,2006,143 (2):244-248.
119. J. Sherma. Thin-layer chromatography in food and agricultural analysis[J]. Journal of Chromatography A,2000,880 (1-2):129-147.
120.丁长河,钱林,任惠华等.辣椒制品中苏丹色素的薄层色谱检测方法的研究[J].食品科学,2007,28(2)：244—246.
121.吴超,陈敏.辣椒制品中苏丹红色素的快速检测方法[J].中国农业大学学报,2007,12(5)：48—51.
122.徐步城,程孝,宁静等.HPTLC法测定绿茶脂溶性色素[J].湖南农业大学学报自然科学版,2007,33(4)：463—465.
123. N. Dossi, R. Toniolo, A. Pizzariello, et al. A capillary electrophoresis microsystem for the rapid in-channel amperometric detection of synthetic dyes in food[J]. Journal of Electroanalytical Chemistry,2007,601 (1-2):1-7.
124. M. Masar, D. Kaniansky, V. Madajova. Separation of synthetic food colourants by capillary zone electrophoresis in a hydrodynamically closed separation compartment[J]. Journal of Chromatography A,1997,772 (1-2):103-114.
125. L. D. Giovine, A. P. Bocca. Determination of synthetic dyes in ice-cream by capillary electrophoresis[J]. Food Control,2003,14 (3):131-135.
126. T. Watanabe, S. Terabe. Analysis of natural food pigments by capillary electrophoresis[J]. Journal of Chromatography A,2000,880 (1-2):311-322.
127. E. Mejia, Y. Ding, M. F. Mora, Determination of banned sudan dyes in chili powder by capillary electrophoresis[J]. Food Chemistry,2007,102 (4):1027-1033.
128.张晓玲,杨桥,吴文惠等.食品黑色素毛细管电泳分析新方法的建立[J].食品科学,2008,29(6)：372—375.
129. M. Fuh, K. Chia. Determination of sulphonated azo dyes in food by ion-pair liquid chromatography with photodiode array and electrospray mass spectrometry detection[J]. Talanta,2002,56 (4):663-671.
130. F. Calbiani, M. Careri, L. Elviri, et al. Accurate mass measurements for the confirmation of Sudan azo-dyes in hot chilli products by capillary liquid chromatography-electrospray tandem quadrupole orthogonal-acceleration time of flight mass spectrometry[J]. Journal of Chromatography A,2004,1058 (1-2):127-135.
131. L. He, Y. Su, B. Fang, et al. Determination of Sudan dye residues in eggs by liquid chromatography and gas chromatography-mass spectrometry [J]. Analytica Chimica Acta, 2007,594 (1):139-146.
132. M.R.V.S. Murty, N.S. Chary, S. Prabhakar, et al. Simultaneous quantitative determination of Sudan dyes using liquid chromatography-atmospheric pressure photoionization-tandem mass spectrometry[J]. Food Chemistry,2009,115 (4):1556-1562.
133.李帮锐,冯家力,潘振球等.高效液相色谱-质谱/质谱联用法测定饮料中的人工合成色素[J].中国卫生检验杂志,2007,14(4)：579—580,585.
134.杨闻翰,董媚娇,杜振霞.饮料中红花黄色素的固相萃取/超高效液相色谱-质谱测定[J].分析测试学报,2010,29(5)：455—459.
135. S. Altinoz, S. Toptan. Simultaneous determination of Indigotin and Ponceau-4R in food samples by using Vierordt's method, ratio spectra first order derivative and derivative UV spectrophotometry[J]. Journal of Food Composition and Analysis,2003,16 (4):517-530.
136. J.J.B. Nevado, C.G. Cabanillas, A.M.C. Salcedo. Simultaneous spectrophotometric determination of three food dyes by using the first derivative of ratio spectra[J]. Talanta,1995, 42(12):2043-2051.
137. N.E. Llamas, M. Garrido, M.S.D. Nezio, et al. Second order advantage in the determination of Amaranth, Sunset Yellow FCF and Tartrazine by UV-Vis and Multivariate Curve Resolution-Alternating Least Squares[J]. Analytica Chimica Acta,2009,655 (1-2):38-42.
138. S. Altinoz, S. Toptan.Determination of Tartrazine and Ponceau-4R in Various Food Samples by Vierordt's Method and Ratio Spectra First-Order Derivative UV Spectrophotometry[J]. Journal of Food Composition and Analysis,2002,15 (6):667-683.
139.冯志彪,刘春红,张晓松.可见分光光度法快速测定山桃稠李子总花色素[J].食品工业科技,2008,29(8)：285—286,288.
140.毛建霏,付成平,郭灵安等.可见分光光度法测定紫甘薯总花青素含量[J].食品与发酵科技,2010,46(2)：101—104.
141. S. Chanlon, L. Joly-Pottuz, M. Chatelut. Determination of Carmoisine, Allura red and Ponceau 4R in sweets and soft drinks by Differential Pulse Polarography[J]. Journal of Food Composition and Analysis,2005,18 (6):503-515.
142. S. Combeau, M. Chatelut, O. Vittori. Identification and simultaneous determination of Azorubin, Allura red and Ponceau 4R by differential pulse polarography:application to soft drinks[J]. Talanta,2002,56 (1):115-122.
143. Y. Guo, J. Pan, W. Jing. Determination of Orange Ⅱ and the supramolecular system of Orange II with cyclodextrins by polarography[J]. Dyes and Pigments,2004,63 (1):65-70.
144.李德金,赵明哲,栾广杰.示波极谱法测定食品中人工合成色素的探讨[J].食品研究与开发,2004,25(6)：107—108.
145.陈文,王正猛,吴晓蓉等.单扫描极谱法连续测定食品中非食用色素酸性金黄和酸性大红[J].食品科学,2005,26(6)：210—212.
146. J.J.B. Nevado, J.R. Flores, M.J.V. LLerena. Square wave adsorptive voltammetric determination of sunset yellow[J]. Talanta,1997,44 (3):467-474
147. A.H. Alghamdi. Applications of stripping voltammetric techniques in food analysis[J]. Arabian Journal of Chemistry,2010,3 (1):1-7.
148. M. Florian, H. Yamanaka, P.A. Carneiro, et al. Determination of brilliant blue FCF in the presence and absence of erythrosine and quinoline yellow food colours by cathodic stripping voltammetry[J]. Food Additives and Contaminants A,2002,19 (9):803-809.
149. A.H. Alghamdi, H.M. Alshammery, M.A. Abdalla, et al. Determination of Carmine Food Dye (E120) in Foodstuffs by Stripping Voltammetry[J]. Journal of AOAC International,2009, 92 (5):1454-1459.
150.罗利军,杨琳,谭学才等.导数伏安法同时测定5种混合人工合成色素[J].分析试验室,2006,25(6)：39—42.
151.史爱敏,朱拓,顾恩东等.苋菜红与胭脂红荧光光谱的比较分析[J].光学学报,2008,28(11)：2237—2242.
152.陈国庆,吴亚敏,王俊等.常用合成食品色素荧光光谱研究[J].光谱学与光谱分析,2009,29(09)：2518—2522.
153. E. Dufour, A. Letort, A. Laguet, et al. Investigation of variety, typicality and vintage of French and German wines using front-face fluorescence spectroscopy[J]. Analytica Chimica Acta,2006,563(1-2):292-299.
154. J. Sadecka, J. Tothova, P. Majek. Classification of brandies and wine distillates using front face fluorescence spectroscopy[J]. Food Chemistry,2009,117(3):491-498.
155. Francioso L, Siciliano P, Bjorklund R, et al. Silicon substrate microelectrodes voltammetry performances in white wine faults identification and quantification[J]. Sensors, 2007:982-984.
156. C.M. Almeida, M.T.S.D. Vasconcelos. ICP-MS determination of strontium isotope ratio in wine in order to be used as a fingerprint of its regional origin[J].Journal of Analytical Atomic Spectrometry,2001,16(6):607-611.
157.程劲松.气相色谱法测定白酒中的香味组分研究进展[J].酿酒科技,2006,(8)：104—107.
158.胡国栋.气相色谱法在白酒分析中的应用现状与回顾[J].食品与发酵工业,2003,29(10)：65—69.
159.张玉霞,石君辉,刘国庆等.紫外分光光度法测定白酒中糠醛的含量[J].信阳师范学院学报自然科学版,2002,15(1)：56—57.
160.彭帮柱,龙明华,岳田利等.傅立叶变换近红外光谱法检测白酒总酸和总脂[J].农业工程学报,2006,22(12)：216—219.
161.王莉,季克良,徐岩.近红外光谱技术及其在白酒质量控制中的应用展望[J].酿酒,2005,32(5)：17—19.
162.申屠超,王芳权.平台石墨炉原子吸收光谱法直接测定酒中的锰[J].食品工业科技,2003,24(1)：92—93.
163.刘沛龙,唐万裕.白酒中金属元素的测定及其与酒质的关系[J].酿酒科技,1997(6)：23—-27.
164.庄名扬.谈谈年份酒与鉴别方法[J].四川食品与发酵,2008(3)：28—31.
165.庄名扬.中国白酒的胶溶特性及其应用原理与方法[J].酿酒科技,2002(2)：27—30.
166.徐占成.中国白酒贮存年份科学鉴别技术的研究[J].酿酒科技,2009(1)：96—98.
167.许金钩,王尊本.荧光分析法[M].北京：科学出版社,2006.4—36,131—255,299—302.
168.夏之宁.光分析化学[M].重庆：重庆大学出版社,2004.122—126.
169. D. Patra, A. K. Mishra. Concentration dependent red shift:qualitative and quantitative investigation of motor oils by synchronous fluorescence scan[J]. Talanta,2001,53 (4):783-790.
170. C.E. Brown, M.F. Fingas. Review of the development of laser fluorosensors for oil spill application[J]. Marine Pollution Bulletin,2003,47 (9-12):477-484.
171.罗兆福,左超.荧光光谱法测定工业废水中痕量汞的研究[J].分析试验室,2000,19(2):18—20.
172. B.M. Kurdziel, K. Strzalka. Influence of Cd(II), Cr(VI) and Fe(III) on early steps of deetiolation process in wheat:fluorescence spectral changes of protochlorophyllide and newly formed chlorophyllide[J]. Agriculture, Ecosystems and Environment,2005,106 (2-3):199-207.
173. D. Moshou, S. Wahlen, R. Strasser, et al. Apple mealiness detection using fluorescence and self-organising maps[J]. Computers and Electronics in Agriculture,2003,40 (1-3):103-114.
174. D. Ariana, D.E. Guyer, B. Shrestha. Integrating multispectral reflectance and fluorescence imaging for defect detection on apples [J]. Biosystems and Agricultural Engineering Department,2006,50 (2):148-161.
175.I.U. Bron, R.V. Ribeiro, M. Azzolini, et al. Chlorophyll fluorescence as a tool to evaluate the ripening of 'Golden' papaya fruit[J]. Postharvest Biology and Technology,2004,33 (2):163-173.
176. D. Fang, H. Wu, Y. Ding, et al. Interference-free determination of fluoroquinolone antibiotics in plasma by using excitation-emission matrix fluorescence coupled with second-order calibration algorithms[J]. Talanta,2006,70 (1):58-62.
177. H.A. Engstrom, P.O. Andersson, S. Ohlson. Analysis of the specificity and thermodynamics of the interaction between low affinity antibodies and carbohydrate antigens using fluorescence spectroscopy[J]. Journal of Immunological Methods,2005,297 (1-2):203-211.
178. N. Barbero, L. Napione, P. Quagliotto, et al. Fluorescence anisotropy analysis of protein-antibody interaction[J]. Dyes and Pigments,2009,83 (2):225-229.
179. E.A. te Velde, Th. Veerman, V. Subramaniam, et al. The use of fluorescent dyes and probes in surgical oncology[J]. European Journal of Surgical Oncology,2010,36 (1):6-15.
180.张晓星,何苗,刘爱林等.荧光法对姜黄素与牛血清白蛋白相互作用的研究[J].光谱实验室,2010,27(2)：395—401.
181.林娟,周庆翰,赵晓军.荧光光谱对自组装多肽作为药物载体的初步研究[J].光谱学与光谱分析,2009,29(10)：2792—2797.
182.谭韬,黄锐,夏之宁.改进荧光光谱法研究药物与血清白蛋白的相互作用[J].分析化学,2007,35(10)：1415—1420.
183. K.R. Murphy, C.A. Stedmon, T.D. Waite, et al. Distinguishing between terrestrial and autochthonous organic matter sources in marine environments using fluorescence spectroscopy[J]. Marine Chemistry,2008,108 (1-2):40-58.
184. C.A. Stedmon, S. Markager, R. Bro.Tracing dissolved organic matter in aquatic environments using a new approach to fluorescence spectroscopy[J]. Marine Chemistry,2003, 82 (3-4):239-254.
185. S. Elliott, J.R. Lead, A. Baker. Continuous fluorescence excitation-emission matrix monitoring of river organic matter[J]. Water Research,2006,40 (10):2075-2083.
186.蒋剑凯,吴静,刘雪华.景观湖水质的三维荧光指纹[J].光谱学与光谱分析,2010,30(6)：1525—1529.
187.武晓莉,李艳君,吴铁军.基于选择性模型组合的三维荧光光谱水质分析方法[J].光谱学与光谱分析,2010,30(4)：996—1001.
188. C. Wang, W. Li, X. Luan, et al. Species identification and concentration quantification of crude oil samples in petroleum exploration using the concentration-synchronous-matrix-fluorescence spectroscopy[J]. Talanta,2010,81 (1-2):684-691.
189. E. Hegazi, A. Hamdan. Estimation of crude oil grade using time-resolved fluorescence spectra[J]. Talanta,2002,56 (6):989-995.
190. K. Liu, P. Eadington. Quantitative fluorescence techniques for detecting residual oils and reconstructing hydrocarbon charge history[J]. Organic Geochemistry,2005,36 (7):1023-1036.
191. J. Li, S. Fuller, J. Cattle, et al. Matching fluorescence spectra of oil spills with spectra from suspect sources[J]. Analytica Chimica Acta,2004,514 (1):51-56.
192.李武,宋继海,胡斌.三维荧光光谱技术在油气勘探中的应用[J].海洋地质动态,2009,25(12)：13—18.
193. W. S. McCulloch, Walter Pitts. A logical calculus of the ideas immanent in nervous activity[J]. Bulletin of Mathematical Biophysics,1943,5 (4):115-133.
194.葛哲学,孙志强.神经网络理论与Matlab R2007实现[M].北京：电子工业出版社,2008.4—6.
195.侯媛彬,杜京义,汪梅.神经网络[M].西安：西安电子科技大学出版社,2007.17—21.
196.韩力群.人工神经网络理论、设计及应用[M].北京：化学工业出版社,2007.14—36.
197.姚启钧.光学教程[M].北京：高等教育出版社,2002.380—-381.
198.韩力群.人工神经网络理论、设计及应用[M].北京：化学工业出版社,2007.47—48.
199.葛哲学,孙志强.神经网络理论与Matlab R2007实现[M].北京：电子工业出版社,2008.108—119.
200. D.F. Specht. Probabilistic neural networks[J]. Neural Networks,1990,3(1):109-118.
201.侯媛彬,杜京义,汪梅.神经网络[M].西安：西安电子科技大学出版社,2007.195—197.
202.韩武鹏,陈文楷,刘正耀.纺织品检测中的模式识别应用[J].控制理论与应用,2003,20(3)：391—393.
203.吴晓朝,方立新,郭红霞.一种基于小波变换的电能质量特征量提取及分类的方法[J].控制理论与应用,2008,25(2)：325—328.
204.朱宝镛,章克昌.中国酒经[M].上海：上海文化出版社,2000.111—-213.
205.陈国庆,朱拓,虞锐鹏等.甲醇溶液的荧光光谱特性[J].光电工程,2005,32(6)：31—34.
206.朱拓,陈国庆,虞锐鹏等.甲醇和乙醇溶液光谱学特性的对比研究[J].光电工程,2005,32(4)：24—27.
207.朱拓,陈国庆,虞锐鹏等.醇类溶液的紫外吸收和荧光光谱研究[J].光谱学与光谱分析,2006,26(2)：291—294.
208.朱拓,陈国庆,虞锐鹏等.醇类溶液的紫外吸收和荧光光谱研究[J].光谱学与光谱分析,2006,26(2)：291—294.
209.朱拓,陈国庆,虞锐鹏等.甲醇分子荧光光谱的研究[J].光学技术,2006,32(1)：11—13.
210.徐辉,朱拓,虞锐鹏.乙二醇和丙三醇的吸收光谱和荧光光谱研究[J].光谱学与光谱分析,2007,27(7)：1381—1384.
211.徐辉,朱拓,虞锐鹏等.几种醇类物的荧光效率及荧光寿命研究.食品与生物技术学报,2007,26(4)：56—61.
212.王萼芳.线性代数M].北京：清华大学出版社,2007.47-49.
213.杨建磊.基于三维荧光光谱的白酒分类鉴别系统研究[D]：[硕士学位论文].无锡：江南大学通信与控制工程学院,2008.
214. C. A. Brown, K. S. Jeong, R. H. Poppenga, et al. Outbreaks of renal failure associated with melamine and cyanuric acid in dogs and cats in 2004 and 2007[J]. Journal of Veterinary Diagnostic Investigation,2007,19 (5):525-531.
215. Ogasawara H, Imaida K, Ishiwata H, et al. Urinary bladder carcinogenesis induced by melamine in F344 male rats:correlation between carcinogenicity and urolith formation[J].Carcinogenesis,1995,16(11):2773-2777.
216. Gopalakrishnan V, John R.S.J. A rapid, acetonitrile-free, HPLC method for determination of melamine in infant formula[J]. Analytica Chimica Acta,2010,665 (2):227-230.
217. M. Ibanez, J.V. Sancho, F. Hernandez. Determination of melamine in milk-based products and other food and beverage products by ion-pair liquid chromatography-tandem mass spectrometry[J]. Analytica Chimica Acta,649 (1):91-97.
218.汪辉,彭新凯,曹小彦等.HPLC测定原料乳与乳制品中三聚氰胺质量分数的不确定度评定[J].中国乳品工业,2010(3)：58—61.
219.林塬,李伟明,陈少臻等.高效液相色谱法快速测定乳制品及饲料中三聚氰胺[J].分析试验室,2009,28(B12)：285—288.
220.董伟峰,张翠芬,陈溪等.气相色谱串联质谱法测定奶粉,液态奶及鸡蛋中三聚氰胺的含量[J].2010,31(1)：116—118,174.
221.付登洲,杨雪娇,黄伟等.超高效液相色谱-串联质谱内标法测定饲料中三聚氰胺含量[J].食品工业,2009(5)：58—60.
222. J.W.B. Braga, C.B.G. Bottoli, I.C.S.F. Jardim, et al. Determination of pesticides and metabolites in wine by high performance liquid chromatography and second-order calibration methods[J]. Journal of Chromatography A,2007,1148 (2):200-210.
223. M. Aschi, A.A. D'Archivio, M.A. Maggi, et al. Quantitative structure-retention relationships of pesticides in reversed-phase high-performance liquid chromatography [J]. Analytica Chimica Acta,2007,582 (2):235-242.
224. J. Fenoll, P. Hellin, C.M. Martinez, et al.Multiresidue method for analysis of pesticides in pepper and tomato by gas chromatography with nitrogen-phosphorus detection[J]. Food Chemistry,2007,105 (2):711-719.
225. O. Lacina, J. Urbanova, J. Poustka, et al. Identification/quantification of multiple pesticide residues in food plants by ultra-high-performance liquid chromatography-time-of-flight mass spectrometry[J]. Journal of Chromatography A,2010, 1217 (5):648-659.
226. T. Kovalczuk, M. Jech, J. Poustka, et al. Ultra-performance liquid chromatography-tandem mass spectrometry:A novel challenge in multiresidue pesticide analysis in food[J]. Analytica Chimica Acta,2006,577 (1):8-17.
227. A.M. Filho, F.N. dos Santos, P.A. de P. Pereira. Development, validation and application of a method based on DI-SPME and GC-MS for determination of pesticides of different chemical groups in surface and groundwater samples[J]. Microchemical Journal,2010,96 (1):139-145.
228. G. Qian, L. Wang, Y. Wu, et al. A monoclonal antibody-based sensitive enzyme-linked immunosorbent assay (ELISA) for the analysis of the organophosphorous pesticides chlorpyrifos-methyl in real samples[J]. Food Chemistry,2009,117 (2):364-370.
229. C. Chouteau, S. Dzyadevych, C. Durrieu, et al. A bi-enzymatic whole cell conductometric biosensor for heavy metal ions and pesticides detection in water samples[J]. Biosensors and Bioelectronics,2005,21 (2):273-281.
230. A. Santalad, S. Srijaranai, R. Burakham, et al. Acid-induced cloud-point extraction coupled to spectrophotometry for the determination of carbaryl residues in waters and vegetables[J]. Microchemical Journal,2008,90(1):50-55.
231. Y. Zhang, X. Peng, Y. Chen, et al. A first principle study of terahertz (THz) spectra of acephate[J]. Chemical Physics Letters,2008,452 (1-3):59-66.
232. J. Moros, S. Armenta, S. Garrigues, et al. Univariate near infrared methods for determination of pesticides in agrochemicals[J]. Analytica Chimica Acta,2006,579 (1):17-24.
233. O. Morita, Y. Tamaki, J.B. Kirkpatrick, et al. Safety assessment of heated diacylglycerol oil:Subchronic toxicity study in rats[J]. Food and Chemical Toxicology,2008,46 (8):2748-2757.
234. S. Saka, W. Aouacheri, C. Abdennour. The capacity of glutathione reductase in cell protection from the toxic effect of heated oils[J]. Biochimie,2002,84 (7):661-665.
235. C. Dung, S. Wu, G. Yen. Genotoxicity and oxidative stress of the mutagenic compounds formed in fumes of heated soybean oil, sunflower oil and lard[J]. Toxicology in Vitro,2006, 20 (4):439-447.
236. M.D. Guillen, N. Cabo. Fourier transform infrared spectra data versus peroxide and anisidine values to determine oxidative stability of edible oils[J]. Food Chemistry,2002,77 (2):503-510.
237. S. Biswas, K. Heindselmen, H. Wohltjen, et al. Differentiation of vegetable oils and determination of sunflower oil oxidation using a surface acoustic wave sensing device[J]. Food Control,2004,15 (1):19-26.
238. M. Fasciotti, A.D.P. Netto. Optimization and application of methods of triacylglycerol evaluation for characterization of olive oil adulteration by soybean oil with HPLC-APCI-MS-MS[J]. Talanta,2010,81 (3):1116-1125.
239.贾艳华,徐晓轩,杨仁杰等.煎炸食用油质量变化的同步荧光光谱研究[J].光子学报,2006,35(11)：1717—-1720.
240.陈慰宗,宋应谦.用激光荧光法测量食用油在反复加热使用中质量的变化[J].激光杂志,1999,20(5)：64,68.
241.李春篱,梁春群,陈同欢等.荧光光度法测定食用油中的苯并(a)芘[J].化工技术与开发,2008,27(2)：3941,26.
242.陈慰宗,张振杰.食用油加热后荧光强度变化的实验研究[J].光子学报,2000,29(5)：478480.
243.陈磊,黄雪松.高效液相色谱法同时检测黄酒中的5-羟甲基糠醛和9种多酚[J].分析化学,2010,38(1)：133—137.
244.郑校先,陈丽花,方逸群.气相色谱法分析黄酒中p-苯乙醇、醛类及酯类的研究[J].中国酿造,2009(12)：121—123.
245.劳民玓.黄酒中亚硝酸盐测定方法的研究[J].酿酒科技,2009(10)：105—106,109.
246.黄建明,黄镇,黄祖新.气相色谱法测定黄酒中的高级醇[J].福建分析测试,2009,18(2)：26—30.
247.雷萍,林淼.毛细管电泳-电化学方法检测黄酒中多酚物质[J].酿酒科技,2008(11)：117—119.
248.诸葛庆,李博斌,刘兴泉等.用离子色谱法分析研究黄酒中的氨基酸[J].酿酒科技,2008(4)：108—111.
249.刘飞,王莉,何勇等.应用可见/近红外光谱进行黄酒品种的判别[J].光谱学与光谱分析,2008,28(3)：586—589.
250.王晓会,蔡心尧,王莉娜.毛细管气相色谱法测定啤酒中连二酮的研究[J].啤酒科技,2010(4)：28—32.
251.田玉红,纪秀萍,张宇昕等.电子自旋共振技术在评价啤酒新鲜度中的应用[J].酿酒科技,2009(12)：62—64.
252.张妮娜,刘丽萍,张勐.微波消解-电感耦合等离子体质谱法测定啤酒及其酿造麦汁中 17种元素[J].中国卫生检验杂志,2008,18(11)：2281—2284.
253.秦宏伟,张林军,周广田.高效液相色谱在啤酒检测中的应用[J].中国酿造,2009(5)：155—157.
254. M. Nardini, A. Ghiselli. Determination of free and bound phenolic acids in beer[J]. Food Chemistry,2004,84 (1):137-143.
255. S. Loret, P. Deloyer, G. Dandrifosse. Levels of biogenic amines as a measure of the quality of the beer fermentation process:Data from Belgian samples[J]. Food Chemistry, 2005,89(4):519-525.
256. M. Reinsch, A. Topfer, A. Lehmann, et al. Determination of ochratoxin A in beer by LC-MS/MS ion trap detection[J]. Food Chemistry,2007,100 (1):312-317.
257. D. Saison, D.P. De Schutter, F. Delvaux, et al. Optimisation of a complete method for the analysis of volatiles involved in the flavour stability of beer by solid-phase microextraction in combination with gas chromatography and mass spectrometry[J]. Journal of Chromatography A,2008,1190 (1-2):342-349.
258. V. Brezova, M. Polovka, A. Stako. The influence of additives on beer stability investigated by EPR spectroscopy[J]. Spectrochimica Acta Part A,2002,58 (14):1279-1291.
259. S.A. Bellomarino, X.A. Conlan, R.M. Parker, et al. Geographical classification of some Australian wines by discriminant analysis using HPLC with UV and chemiluminescence detection[J]. Talanta,833-838.
260. C. Barba, G. Flores, M. Herraiz. Stereodifferentiation of some chiral aroma compounds in wine using solid phase microextraction and multidimensional gas chromatography [J]. Food Chemistry,2010,123 (3):846-851.
261. L. Cai, J.A. Koziel, M. Dharmadhikari, et al. Rapid determination of trans-resveratrol in red wine by solid-phase microextraction with on-fiber derivatization and multidimensional gas chromatography-mass spectrometry[J]. Journal of Chromatography A,2009,1216 (2):281-287.
262. C. Lorenzo, T.G-Cerdan, M.A. Pedroza, et al. Determination of fermentative volatile compounds in aged red wines by near infrared spectroscopy[J]. Food Research International,2009,42 (9):1281-1286.
263. E.N. Fernandes, B.F. Reis. Automatic spectrophotometric procedure for the determination of tartaric acid in wine employing multicommutation flow analysis process[J]. Analytica Chimica Acta,2006,557 (1-2):380-386.
264. M. Garcia, M. Aleixandre, J. Gutierrez, et al. Electronic nose for wine discrimination[J]. Sensors and Actuators B:Chemical,2006,113 (2):911- 916.
265. G.M. Kirwan, S. Clark, N.W. Barnett, et al. Generalised 2D-correlation NMR analysis of a wine fermentation[J]. Analytica Chimica Acta,2008,629 (1-2):128-135.
266.尚丽平,杨仁杰.现场荧光光谱技术及其应用[M]北京：科学出版社,2009.1—5,41—65.
267.刘颂豪,李淳飞.光子学技术与应用[M].广州：广东科技出版社,2006.296—319.
268.宋菲君,羊国光,余金中.信息光子学物理[M].北京：北京大学出版社,2006.309—344.
269.李全臣,蒋月娟.光谱仪器原理[M].北京：北京理工大学出版社,1999.115—132.
2.成黎.中国食品安全现状与发展综述及改善措施初探[J].食品工业科技,2008,29(10)：229—232.
3.唐杰.浅析我国食品安全现状与对策[J].粮食加工,2009,34(2)：76—77.
4.邹小南,谭红,李占彬等.我国食品安全监管现状、问题与对策[J].食品工程,2009(1)：3—7,39.
5.陈亚成,赵德明.中国食品安全现状及其监控体系的建立[J].现代农业科技,2009(9)：281—283,285.
6.陈孟裕,江山宁,翁志平.美国食品安全体系构成特点及对我国的启示[J].检验检疫科学,2007,17(4)：77—80.
7.刘先德.美国食品安全管理机构简介[J].美国食品安全管理机构简介,2006(2)：38—40.
8.杨鹭花.美国食品安全监管体系对我国的启示[J].中国食物与营养,2007(9)：13—15.
9.王芳,陈松,钱永忠.国外食品安全风险分析制度建立及特点分析[J].世界农业,2008(9)：44—47.
10.潘家荣,吴永宁,魏益民等.欧盟食品安全管理体系的特点[J].中国食物与营养,2006(3)：7—11.
11.潘家荣,吴永宁,魏益民等.欧洲食品安全科技体系特点及其启示[J].中国工程科学,2006,8(7)：16—-20.
12.何丽杭.我国食品安全监管组织机构问题——与德国的比较[J].食品工程,2008(4)：3—6,11.
13.刘波,冒乃和.德国食品安全方面重要的法律法规[J].中国农业科技导报,2003,5(1)：57—60.
14.张月义,韩之俊,季任天.发达国家食品安全监管体系概述[J].安徽农业科学,2007,35(34)：11317—11320.
15.何翔,张伟力,韩宏伟等.加拿大食品安全监管概况[J].中国卫生监督杂志,2008,15(3)：216—221.
16. A. Daneshfar, T. Khezeli, H.J. Lotfi. Determination of cholesterol in food samples using dispersive liquid-liquid microextraction followed by HPLC-UV[J]. Journal of Chromatography B,2009,877 (4):456-460.
17. B. Saad, Y.Y. Sing, M.A. Nawi, et al. Determination of synthetic phenolic antioxidants in food items using reversed-phase HPLC[J]. Food Chemistry,2007,105 (1):389-394.
18. M.A. Kall. Determination of total vitamin B6 in foods by isocratic HPLC:a comparison with microbiological analysis[J]. Food Chemistry,2003,82 (2):315-327.
19. M.D. del Castillo, M.L. Sanz, M.J. Vicente-Arana, et al. Study of 2-furoylmethyl amino acids in processed foods by HPLC -mass spectrometry[J]. Food Chemistry,2002,79 (2):261-266.
20.凌云,王新宴,雍炜等.高效液相色谱法检测肉类食品中4种嘌呤碱[J].分析化学,2008,36(6)：724—728.
21.张明洲,傅小伟,刘炼等.食品中苏丹红HPLC检测方法研究[J].安徽农业科学,2009,37(35)：17301—17303,17317.
22.林钦,黄红霞.高效液相色谱法同时检测食品中十种食品添加剂[J].食品科学,2007,28(11)：485—487.
23.王岚,徐娟,谢建军等.植物源性食品中噻酰菌胺残留的液相色谱串联质谱法检测[J].农药,2010(2)：125—127.
24.潘振球,冯家力,王一红.液相色谱-串联质谱法检测食品中的桔霉素[J].中国卫生检验杂志,2008,18(11)：2192—2193,2215.
25. E. Janouskova, M. Krbuskova, I. Rehurkova, et al. Determination of chlordane in foods by gas chromatography [J]. Food Chemistry,2005,93 (1):161-169.
26. J.S. Elmore, D.S. Mottram, E. Hierro.Two-fibre solid-phase microextraction combined with gas chromatography-mass spectrometry for the analysis of volatile aroma compounds in cooked pork[J]. Journal of Chromatography A,2001,905 (1-2):233-240.
27. Y. Zhu, G. Li, Y. Duan, et al. Application of the standard addition method for the determination of acrylamide in heat-processed starchy foods by gas chromatography with electron capture detector[J]. Food Chemistry,2008,109 (4):899-908.
28.苏建峰,张金虎,林永辉等.正相硅胶/选择洗脱-气相色谱法、液相色谱-质谱法检测食品中甲胺磷残留及其作用机理研究[J].分析化学,2009,37(10)：1426—1432.
29.黄晓兰,黄芳,林晓珊等.气相色谱-质谱法测定食品中的甲醛[J].分析化学,2004,32(12)：1617—1620.
30.林黎,叶刚,谢丽琪等.气相色谱-质谱法检测食品中残留的丙炔氟草胺[J].色谱,2008,26(3)：318—321.
31.黄晓兰,吴惠勤,黄芳等.GC—MS/SIM法同时测定食品中的苏丹红Ⅰ-Ⅳ[J].分析测试学报,2005,24(4)：1—5.
32. K.H. Otta, E. Papp, B. Bagocsi. Determination of aflatoxins in food by overpressured-layer chromatography [J]. Journal of Chromatography A,2000,882 (1-2):11-16.
33.1. Rezic, A.J.M. Horvat, S. Babic, et al. Determination of pesticides in honey by ultrasonic solvent extraction and thin-layer chromatography[J]. Ultrasonics Sonochemistry,2005,12 (6):477-481.
34. T. Cserhati, E. Forgacs, H. Morais, et al. Classification of chili powders by thin-layer chromatography and principal component analysis[J]. Journal of Biochemical and Biophysical Methods,2000,45 (2):221-229.
35. B. Sarimehmetoglu, O. Kuplulu, T.H. Celik. Detection of aflatoxin M1 in cheese samples by ELISA[J]. Food Control,2004,15 (1):45-49.
36. L. Asensio, I. Gonzalez, T. Garcia, et al. Determination of food authenticity by enzyme-linked immunosorbent assay (ELISA)[J]. Food Control,2008,19 (1):1-8.
37. I.P. Hurley, R.C. Coleman, H.E. Ireland, et al. Use of sandwich IgG ELISA for the detection and quantification of adulteration of milk and soft cheese[J]. International Dairy Journal,2006,16 (7):805-812.
38.黄嫦娇,黄晓蓉,郑晶等.全自动荧光酶联免疫方法检测食品中沙门氏菌[J].安徽农业科学,2010(10)：5320—5321,5323.
39.汪莉,杨湘霞,霍雪霞.HPLC和ELISA法检测食品中呋喃唑酮[J].实用预防医学,2009,16(4)：1258-1260.
40.李妮,张舒亚,高琴等.食品中酪蛋白成分的ELISA检测方法的建立及评价[J].湖南农业科学,2009(9)：117—119,122.
41. F. Pena-Pereira, I. Lavilla, C. Bendicho. Headspace single-drop microextraction coupled to microvolume UV-vis spectrophotometry for iodine determination[J]. Analytica Chimica Acta,2009,631 (2):223-228.
42. S. Abbasi, A. Farmany, M.B. Gholivand, et al. Kinetic-spectrophotometry method for determination of ultra trace amounts of aluminum in food samples[J]. Food Chemistry,2009, 116 (4):1019-1023.
43.米建萍,黎源倩,邹晓莉等.二极管阵列检测-流动注射分光光度法同时测定食品中铁铜钴[J].光谱学与光谱分析,2007,27(6)：1188—1191.
44.赵永富,哈益明,刘婷等.电子自旋共振波谱法检测含骨类食品的初步研究[J].辐射研究与辐射工艺学报,2007,25(5)：279—282.
45.谭瑗瑗,阚登蕾,赵小俊.ESR波谱法及其他物理法检测淀粉类辐照食品[J].核农学报,2009,23(2)：294—296.
46. V. Pravdova, B. Walczak, D. L. Massart, et al. Calibration of somatic cell count in milk based on near-infrared spectroscopy[J].Analytica Chimica Acta,2001,450 (1-2):131-141.
47. D. Brennan, J. Alderman, L. Sattler, et al. Issues in development of NIR micro spectrometer system for on-line process monitoring of milk product[J]. Measurement,2003, 33 (1):67-74.
48. L. E. Rodriguez-Saona, F. S. Fry, M. A. McLaughlin, et al. Rapid analysis of sugars in fruit juices by FT-NIR spectroscopy[J].Carbohydrate Research,2001,336 (1):63-74.
49. O. Galtier, N. Dupuy, Y. Le Dreau, et al. Geographic origins and compositions of virgin olive oils determinated by chemometric analysis of NIR spectra[J]. Analytica Chimica Acta, 2007,595 (1-2):136-144.
50. A. Soriano, P.M. Perez-Juan, A. Vicario, et al. Determination of anthocyanins in red wine using a newly developed method based on Fourier transform infrared spectroscopy[J]. Food Chemistry,2007,104 (3):1295-1303.
51. M.U-Cuadrado, M.D.L. de Castro, P.M.P-Juan, et al. Near infrared reflectance spectroscopy and multivariate analysis in enology-Determination or screening of fifteen parameters in different types of wines[J]. Analytica Chimica Acta,2004,527 (1):81-88.
52. H. Yang, J. Irudayaraj. Characterization of Beef and Pork using Fourier-Transform Infrared Photoacoustic Spectroscopy[J]. Lebensmittel-Wissenschaft und-Technologie,2001, 34 (6):402-409.
53. S.H. Gordon, R.B. Schudy, B.C. Wheeler, et al. Identification of Fourier transform infrared photoacoustic spectral features for detection of Aspergillus flavus infection in corn[J]. International Journal of Food Microbiology,1997,35 (2):179-186.
54. S. Luterotti, D. Bicanic, K. Jandragic. Photoacoustic spectroscopy and optothermal window as analytical tools to quantitate carotenes in margarines[J]. Food Chemistry,2008, 108 (1):316-321.
55. M. M. Paradkar, J. Irudayaraj. Discrimination and classification of beet and cane inverts in honey by FT-Raman spectroscopy [J]. Food Chemistry,2002,76 (2):231-239.
56. D. Daferera, C. Pappas, P. A. Tarantilis,et al. Quantitative analysis of a-pinene and β-myrcene in mastic gum oil using FT-Raman spectroscopy[J]. Food Chemistry,2002,77 (4):511-515.
57. Ana M. Herrero. Raman spectroscopy a promising technique for quality assessment of meat and fish:A review[J]. Food Chemistry,2008,107 (4):1642-1651.
58.马寒露,董英,张孝芳等.拉曼光谱法快速检测掺入梨汁的浓缩苹果汁[J].分析测试学报,2009,28(5)：535—538.
59.成汉文,宦双燕,吴海龙等.表面增强拉曼散射用于芽孢杆菌生物标志物的灵敏检测[J].分析化学,2009,37(A01)：240.
60. P.J. Vickers, J. Braybrook, P. Lawrence, et al. Detecting tartrate additives in foods: Evaluating the use of capillary electrophoresis[J]. Journal of Food Composition and Analysis, 2007,20 (3-4):252-256.
61. T. Soga, M. Serwe. Determination of carbohydrates in food samples by capillary electrophoresis with indirect UV detection[J]. Food Chemistry,2000,69 (3):339-344.
62. ML Horie, F. Ishikawa, M. Oishi, et al. Rapid determination of cyclamate in foods by solid-phase extraction and capillary electrophoresis[J]. Journal of Chromatography A,2007, 1154(1-2):423-428.
63. Y. Tang, M. Wu. The simultaneous separation and determination of five organic acids in food by capillary electrophoresis[J]. Food Chemistry,2007,103 (1):243-248.
64.李博,陈福生,王小红等.多重PCR检测食品中的金黄色葡萄球菌、志贺菌和沙门菌[J].卫生研究,2008,37(4)：438—442.
65.童睿,张媛,郑秋月等.食品中乳酸杆菌的实时荧光PCR的快速检测[J].现代食品科技,2008,24(1)：86—88.
66.董薇,曹际娟,郑秋月等.基于实时荧光PCR技术的食品中致敏原的检测[J].沈阳农业大学学报,2009,40(2)：221—223.
67.黄一,李想,潘良文等.食品中脊髓灰质炎病毒RT-PCR检测体系的建立[J].生物技术通讯,2010,(1)：65—69.
68. M. A. Carlson, C. B. Bargeron, R. C. Benson, et al. An automated, handheld biosensor for aflatoxin[J]. Biosensors and Bioelectronics,2000,14 (10-11):841-848.
69. C. C. Rosa, H. J. Cruz, M. Vidal, et al. Optical biosensor based on nitrite reductase immobilised in controlled pore glass[J]. Biosensors and Bioelectronics,2002,17 (1-2):45-52.
70. D. R. Call, F. J. Brockman, D. P. Chandler. Detecting and genotyping Escherichia coli O157:H7 using multiplexed PCR and nucleic acid microarrays[J]. International Journal of Food Microbiology,2001,67 (1-2):71-80.
71. V. Chizhikov, A. Rasooly, K. Chumakov, et al. Microarray Analysis of Microbial Virulence Factors[J]. Applied and Environmental Microbiology,2001,67 (7):3258-3263.
72. W. J. Wilson, C. L. Strout, T. Z. DeSantis, et al. Sequence-specific identification of 18 pathogenic microorganisms using microarray technology [J]. Molecular and Cellular Probes, 2002,16(2):119-127.
73. G. Panicker, D. R. Call, M. J. Krug, et al. Detection of pathogenic Vibrio spp. in shellfish by using multiplex PCR and DNA microarrays[J]. Applied and Environmental Microbiology, 2004,70 (12):7436-7444.
74. M. K. Borucki, M. J. Krug, W. T. Muraoka, et al. Discrimination among Listeria monocytogenes isolates using a mixed genome DNA microarray [J]. Veterinary Microbiology, 2003,92 (4):351-362.
75.毛红菊,林东防,徐晓刚等.利用基因芯片快速检测多种临床常见致病菌及其耐药性基因[J].中华传染病杂志,2006,24(6)：372—377.
76.赵金毅,白素兰,黄文胜等.应用可视芯片技术检测食品中常见致病菌的方法研究[J].食品与发酵工业,2008,34(8)：141—144.
77. B. Hong, L. Jiang, Y. Hu, et al. Application of oligonucleotide array technology for the rapid detection of pathogenic bacteria of foodborne infections[J]. Journal of Microbiological Methods,2004,58 (3):403-411.
78. E. Mauriz, A. Calle, L.M. Lechuga, et al. Real-time detection of chlorpyrifos at part per trillion levels in ground, surface and drinking water samples by a portable surface plasmon resonance immunosensor[J]. Analytica Chimica Acta,2006,561 (1-2):40-47.
79.黄行九,孙宇峰,刘锦淮等.一种利用单个Sn02气体传感器检测农药残留的新方法[J].传感技术学报,2003,16(4)：495—500.
80. Y. Liu, Y. Che, Y. Li. Rapid detection of Salmonella typhimurium using immunomagnetic eparation and immuno-optical sensing method[J]. Sensors and Actuators B,2001,72 (3):214-218.
81.卢智运,牛中奇,刘启等.一种微生物检测的生物电化学方法研究[J].传感技术学报,2005,18(3)：481—483,487.
82. N. Kim, I. Park, D. Kim. High-sensitivity detection for model organophosphorus and carbamate pesticide with quartz crystal microbalance-precipitation sensor[J]. Biosensors and Bioelectronics,2007,22 (8):1593-1599.
83.朱将伟,柴春彦,刘国艳等.检测动物性产品中己烯雌酚残留的免疫传感器[J].粮食与饲料工业,2005(7)：44—45.
84. C. Li, C.Wang, B. Guan, et al.Electrochemical sensor for the determination of parathion based on p-tert-butylcalix[6]arene-1,4-crown-4 sol-gel film and its characterization by electrochemical methods[J]. Sensors and Actuators B:Chemical,2005,107 (1):411-417.
85. F. Bakkali, A. Moudden, B. Faiz, et al. Ultrasonic measurement of milk coagulation time[J]. Measurement Science and Technology,2001,12 (12):2154.
86.汤伟,董文宾,王明伟.基于超声波技术的高性能牛乳成分快速测定仪[J].工业仪表与自动化装置,2006(4)：65—68,23.
87.杜晓刚,杨扬,金凤明等.超声波萃取法测定茶叶中有机磷类的农药残留方法[J].江苏工业学院学报,2005,17(2)：20—22.
88. C. Yu, L. Zhu, J. Xiao, et al. Ultrasonic extraction and determination of cyanuric acid in pet food[J]. Food Control,2009,20 (3):205-208.
89. H. Gu, P. Ho, K. W. T. Tsang, et al. Using Biofunctional Magnetic Nanoparticles to Capture Vancomycin-Resistant Enterococci and Other Gram-Positive Bacteria at Ultralow Concentration[J]. Journal of the American Chemical Society,2003,125 (51):15702-15703.
90. H. Gu, P. Ho, E. Tong, et al. Presenting Vancomycin on Nanoparticles to Enhance Antimicrobial Activities [J]. Nano Letters,2003,3 (9):1261-1263.
91. Arnold J. K, Gale S, Shannon R, et al. Vancomycin-Modified Nanoparticles for Efficient Targeting and Preconcentration of Gram-Positive and Gram-Negative Bacteria[J]. ACS Nano, 2 (9):1777-1788.
92. Y. Cheng, Y. Liu, J. Huang, et al. Combining biofunctional magnetic nanoparticles and ATP bioluminescence for rapid detection of Escherichia coli[J]. Talanta,2009,77 (4):1332-1336.
93. L. Li, B. Li, D. Cheng, et al. Visual detection of melamine in raw milk using gold nanoparticles as colorimetric probe[J]. Food Chemistry,2010,122 (3):895-900.
94. C. Shi, S. Zhao, K. Zhang, et al. Preparation of colloidal gold immunochromatography strip for detection of methamidophos residue[J]. Journal of Environmental Sciences,2008,20 (11):1392-1397.
95.刘见.免疫金试纸法快速检测盐酸克伦特罗[J].上海交通大学学报农业科学版,2004,22(4)：350—354.
96.方国凯.动物源性食品中痕量磺胺兽药残留的分析[J].食品研究与开发,2007,28(5)：101—104.
97.张玲金,谢文明.多壁纳米碳管固相萃取测定水中的有机氯农药[J].分析测试学报,2004,23(z1)：258—261.
98. P. He, Z. Wang, L. Zhang, et al. Development of a label-free electrochemical immunosensor based on carbon nanotube for rapid determination of clenbuterol[J]. Food Chemistry,2009,112 (3):707-714.
99. M. O'Connell, G. Valdora, G. Peltzer, et al. A practical approach for fish freshness determinations using a portable electronic nose[J]. Sensors and Actuators B,2001,80 (2):149-154.
100.邹小波,赵杰文.电子鼻在饮料识别中的应用研究[J].农业工程学报,2002,18(3)：146—149.
101. J. Olsson, T. Borjesson, T. Lundstedt, et al. Detection and quantification of ochratoxin A and deoxynivalenol in barley grains by GC-MS and electronic nose[J]. International Journal of Food Microbiology,2002,72 (3):203-214.
102. L. Lvova, A. Legin, Y. Vlasov, et al. Multicomponent analysis of Korean green tea by means of disposable all-solid-state potentiometric electronic tongue microsystem[J]. Sensors and Actuators B,2003,95 (1-3):391-399.
103. K. Beullens, D. Kirsanov, J. Irudayaraj, et al. The electronic tongue and ATR-FTIR for rapid detection of sugars and acids in tomatoes[J]. Sensors and Actuators B,2006,116 (1-2):107-115.
104. Stefan G, Ulrike T, Iliyana H, et al. Modeling of the behavior of water and soot contaminated oils in the terahertz range[C]. Millimeter-Wave and Terahertz Photonics,2006, 6194.
105. B. Ferguson, S. Wang, D. Gray, et al. Identification of biological tissue using chirped probe THz imaging[J]. Microelectronics Journal,2002,33 (12):1043-1051.
106. T. Yasui, T. Araki. Sensitive measurement of water content in dry material based on low-frequency terahertz time-domain spectroscopy[C]. Optical Devices and Instruments, 2006,6024.
107. O.V. Petrov, J. Hay, I.V. Mastikhin, et al. Fat and moisture content determination with unilateral NMR[J]. Food Research International,2008,41 (7):758-764.
108. T. Rudi, G. Guthausen, W. Burk, et al. Simultaneous determination of fat and water content in caramel using time domain NMR[J]. Food Chemistry,2008,106 (4):1375-1378.
109.张伟,黄挺,徐蓓等.苏丹红Ⅰ、Ⅱ标准物质纯度的核磁共振法测定[J].分析测试学报,2010,29(2)：194—198.
110.阎政礼,杨明生.甜型葡萄酒中主要糖类、柠檬酸和乙醇的NMR定量研究[J].中国酿造,2009,(11)：145—148.
111. O. Chailapakul, W. Wonsawat, W. Siangproh, et al. Analysis of susan Ⅰ, susan Ⅱ, susan Ⅲ. and susan IV in food by HPLC with electrochemical detection:Comparison of glassy carbon electrode with carbon nanotube-ionic liquid gel modified electrode[J]. Food Chemistry, 2008,109 (4):876-882.
112. K. S. Minioti, C. F. Sakellariou, N. S. Thomaidis. Determination of 13 synthetic food colorants in water-soluble foods by reversed-phase high-performance liquid chromatography coupled with diode-array detector[J]. Analytica Chimica Acta,2007,583 (1):103-110.
113. N. Yoshioka, K. Ichihashi. Determination of 40 synthetic food colors in drinks and candies by high-performance liquid chromatography using a short column with photodiode array detection[J]. Talanta,2008,74 (5):1408-1413.
114. M. J. Culzoni, A. V. Schenone, N. E. Llamas, et al. Fast chromatographic method for the determination of dyes in beverages by using high performance liquid chromatography— Diode array detection data and second order algorithms[J]. Journal of Chromatography A, 2009,1216 (42):7063-7070.
115.刘艳琴,王浩,杨红梅等.固相萃取-HPLC法同时测定糕点中8种人工合成色素[J].食品研究与开发,2010,31(2)：139—142.
116.汪辉,曹小彦,李林等.反相高效液相色谱法对果蔬汁饮料中14种常见食品添加剂的快速测定[J].分析测试学报,2009,28(10)：11941197.
117. F. Soponar, A. C. Mot, C. Sarbu. Quantitative determination of some food dyes using digital processing of images obtained by thin-layer chromatography [J]. Journal of Chromatography A,2008,1188 (2):295-300.
118. J. A. Jarusiewicz, B. Fried, J. Sherma. Effects of diet on the carotenoid pigment and lipid content of Pomacea bridgesii as determined by quantitative high performance thin layer chromatography[J]. Comparative Biochemistry and Physiology Part B,2006,143 (2):244-248.
119. J. Sherma. Thin-layer chromatography in food and agricultural analysis[J]. Journal of Chromatography A,2000,880 (1-2):129-147.
120.丁长河,钱林,任惠华等.辣椒制品中苏丹色素的薄层色谱检测方法的研究[J].食品科学,2007,28(2)：244—246.
121.吴超,陈敏.辣椒制品中苏丹红色素的快速检测方法[J].中国农业大学学报,2007,12(5)：48—51.
122.徐步城,程孝,宁静等.HPTLC法测定绿茶脂溶性色素[J].湖南农业大学学报自然科学版,2007,33(4)：463—465.
123. N. Dossi, R. Toniolo, A. Pizzariello, et al. A capillary electrophoresis microsystem for the rapid in-channel amperometric detection of synthetic dyes in food[J]. Journal of Electroanalytical Chemistry,2007,601 (1-2):1-7.
124. M. Masar, D. Kaniansky, V. Madajova. Separation of synthetic food colourants by capillary zone electrophoresis in a hydrodynamically closed separation compartment[J]. Journal of Chromatography A,1997,772 (1-2):103-114.
125. L. D. Giovine, A. P. Bocca. Determination of synthetic dyes in ice-cream by capillary electrophoresis[J]. Food Control,2003,14 (3):131-135.
126. T. Watanabe, S. Terabe. Analysis of natural food pigments by capillary electrophoresis[J]. Journal of Chromatography A,2000,880 (1-2):311-322.
127. E. Mejia, Y. Ding, M. F. Mora, Determination of banned sudan dyes in chili powder by capillary electrophoresis[J]. Food Chemistry,2007,102 (4):1027-1033.
128.张晓玲,杨桥,吴文惠等.食品黑色素毛细管电泳分析新方法的建立[J].食品科学,2008,29(6)：372—375.
129. M. Fuh, K. Chia. Determination of sulphonated azo dyes in food by ion-pair liquid chromatography with photodiode array and electrospray mass spectrometry detection[J]. Talanta,2002,56 (4):663-671.
130. F. Calbiani, M. Careri, L. Elviri, et al. Accurate mass measurements for the confirmation of Sudan azo-dyes in hot chilli products by capillary liquid chromatography-electrospray tandem quadrupole orthogonal-acceleration time of flight mass spectrometry[J]. Journal of Chromatography A,2004,1058 (1-2):127-135.
131. L. He, Y. Su, B. Fang, et al. Determination of Sudan dye residues in eggs by liquid chromatography and gas chromatography-mass spectrometry [J]. Analytica Chimica Acta, 2007,594 (1):139-146.
132. M.R.V.S. Murty, N.S. Chary, S. Prabhakar, et al. Simultaneous quantitative determination of Sudan dyes using liquid chromatography-atmospheric pressure photoionization-tandem mass spectrometry[J]. Food Chemistry,2009,115 (4):1556-1562.
133.李帮锐,冯家力,潘振球等.高效液相色谱-质谱/质谱联用法测定饮料中的人工合成色素[J].中国卫生检验杂志,2007,14(4)：579—580,585.
134.杨闻翰,董媚娇,杜振霞.饮料中红花黄色素的固相萃取/超高效液相色谱-质谱测定[J].分析测试学报,2010,29(5)：455—459.
135. S. Altinoz, S. Toptan. Simultaneous determination of Indigotin and Ponceau-4R in food samples by using Vierordt's method, ratio spectra first order derivative and derivative UV spectrophotometry[J]. Journal of Food Composition and Analysis,2003,16 (4):517-530.
136. J.J.B. Nevado, C.G. Cabanillas, A.M.C. Salcedo. Simultaneous spectrophotometric determination of three food dyes by using the first derivative of ratio spectra[J]. Talanta,1995, 42(12):2043-2051.
137. N.E. Llamas, M. Garrido, M.S.D. Nezio, et al. Second order advantage in the determination of Amaranth, Sunset Yellow FCF and Tartrazine by UV-Vis and Multivariate Curve Resolution-Alternating Least Squares[J]. Analytica Chimica Acta,2009,655 (1-2):38-42.
138. S. Altinoz, S. Toptan.Determination of Tartrazine and Ponceau-4R in Various Food Samples by Vierordt's Method and Ratio Spectra First-Order Derivative UV Spectrophotometry[J]. Journal of Food Composition and Analysis,2002,15 (6):667-683.
139.冯志彪,刘春红,张晓松.可见分光光度法快速测定山桃稠李子总花色素[J].食品工业科技,2008,29(8)：285—286,288.
140.毛建霏,付成平,郭灵安等.可见分光光度法测定紫甘薯总花青素含量[J].食品与发酵科技,2010,46(2)：101—104.
141. S. Chanlon, L. Joly-Pottuz, M. Chatelut. Determination of Carmoisine, Allura red and Ponceau 4R in sweets and soft drinks by Differential Pulse Polarography[J]. Journal of Food Composition and Analysis,2005,18 (6):503-515.
142. S. Combeau, M. Chatelut, O. Vittori. Identification and simultaneous determination of Azorubin, Allura red and Ponceau 4R by differential pulse polarography:application to soft drinks[J]. Talanta,2002,56 (1):115-122.
143. Y. Guo, J. Pan, W. Jing. Determination of Orange Ⅱ and the supramolecular system of Orange II with cyclodextrins by polarography[J]. Dyes and Pigments,2004,63 (1):65-70.
144.李德金,赵明哲,栾广杰.示波极谱法测定食品中人工合成色素的探讨[J].食品研究与开发,2004,25(6)：107—108.
145.陈文,王正猛,吴晓蓉等.单扫描极谱法连续测定食品中非食用色素酸性金黄和酸性大红[J].食品科学,2005,26(6)：210—212.
146. J.J.B. Nevado, J.R. Flores, M.J.V. LLerena. Square wave adsorptive voltammetric determination of sunset yellow[J]. Talanta,1997,44 (3):467-474
147. A.H. Alghamdi. Applications of stripping voltammetric techniques in food analysis[J]. Arabian Journal of Chemistry,2010,3 (1):1-7.
148. M. Florian, H. Yamanaka, P.A. Carneiro, et al. Determination of brilliant blue FCF in the presence and absence of erythrosine and quinoline yellow food colours by cathodic stripping voltammetry[J]. Food Additives and Contaminants A,2002,19 (9):803-809.
149. A.H. Alghamdi, H.M. Alshammery, M.A. Abdalla, et al. Determination of Carmine Food Dye (E120) in Foodstuffs by Stripping Voltammetry[J]. Journal of AOAC International,2009, 92 (5):1454-1459.
150.罗利军,杨琳,谭学才等.导数伏安法同时测定5种混合人工合成色素[J].分析试验室,2006,25(6)：39—42.
151.史爱敏,朱拓,顾恩东等.苋菜红与胭脂红荧光光谱的比较分析[J].光学学报,2008,28(11)：2237—2242.
152.陈国庆,吴亚敏,王俊等.常用合成食品色素荧光光谱研究[J].光谱学与光谱分析,2009,29(09)：2518—2522.
153. E. Dufour, A. Letort, A. Laguet, et al. Investigation of variety, typicality and vintage of French and German wines using front-face fluorescence spectroscopy[J]. Analytica Chimica Acta,2006,563(1-2):292-299.
154. J. Sadecka, J. Tothova, P. Majek. Classification of brandies and wine distillates using front face fluorescence spectroscopy[J]. Food Chemistry,2009,117(3):491-498.
155. Francioso L, Siciliano P, Bjorklund R, et al. Silicon substrate microelectrodes voltammetry performances in white wine faults identification and quantification[J]. Sensors, 2007:982-984.
156. C.M. Almeida, M.T.S.D. Vasconcelos. ICP-MS determination of strontium isotope ratio in wine in order to be used as a fingerprint of its regional origin[J].Journal of Analytical Atomic Spectrometry,2001,16(6):607-611.
157.程劲松.气相色谱法测定白酒中的香味组分研究进展[J].酿酒科技,2006,(8)：104—107.
158.胡国栋.气相色谱法在白酒分析中的应用现状与回顾[J].食品与发酵工业,2003,29(10)：65—69.
159.张玉霞,石君辉,刘国庆等.紫外分光光度法测定白酒中糠醛的含量[J].信阳师范学院学报自然科学版,2002,15(1)：56—57.
160.彭帮柱,龙明华,岳田利等.傅立叶变换近红外光谱法检测白酒总酸和总脂[J].农业工程学报,2006,22(12)：216—219.
161.王莉,季克良,徐岩.近红外光谱技术及其在白酒质量控制中的应用展望[J].酿酒,2005,32(5)：17—19.
162.申屠超,王芳权.平台石墨炉原子吸收光谱法直接测定酒中的锰[J].食品工业科技,2003,24(1)：92—93.
163.刘沛龙,唐万裕.白酒中金属元素的测定及其与酒质的关系[J].酿酒科技,1997(6)：23—-27.
164.庄名扬.谈谈年份酒与鉴别方法[J].四川食品与发酵,2008(3)：28—31.
165.庄名扬.中国白酒的胶溶特性及其应用原理与方法[J].酿酒科技,2002(2)：27—30.
166.徐占成.中国白酒贮存年份科学鉴别技术的研究[J].酿酒科技,2009(1)：96—98.
167.许金钩,王尊本.荧光分析法[M].北京：科学出版社,2006.4—36,131—255,299—302.
168.夏之宁.光分析化学[M].重庆：重庆大学出版社,2004.122—126.
169. D. Patra, A. K. Mishra. Concentration dependent red shift:qualitative and quantitative investigation of motor oils by synchronous fluorescence scan[J]. Talanta,2001,53 (4):783-790.
170. C.E. Brown, M.F. Fingas. Review of the development of laser fluorosensors for oil spill application[J]. Marine Pollution Bulletin,2003,47 (9-12):477-484.
171.罗兆福,左超.荧光光谱法测定工业废水中痕量汞的研究[J].分析试验室,2000,19(2):18—20.
172. B.M. Kurdziel, K. Strzalka. Influence of Cd(II), Cr(VI) and Fe(III) on early steps of deetiolation process in wheat:fluorescence spectral changes of protochlorophyllide and newly formed chlorophyllide[J]. Agriculture, Ecosystems and Environment,2005,106 (2-3):199-207.
173. D. Moshou, S. Wahlen, R. Strasser, et al. Apple mealiness detection using fluorescence and self-organising maps[J]. Computers and Electronics in Agriculture,2003,40 (1-3):103-114.
174. D. Ariana, D.E. Guyer, B. Shrestha. Integrating multispectral reflectance and fluorescence imaging for defect detection on apples [J]. Biosystems and Agricultural Engineering Department,2006,50 (2):148-161.
175.I.U. Bron, R.V. Ribeiro, M. Azzolini, et al. Chlorophyll fluorescence as a tool to evaluate the ripening of 'Golden' papaya fruit[J]. Postharvest Biology and Technology,2004,33 (2):163-173.
176. D. Fang, H. Wu, Y. Ding, et al. Interference-free determination of fluoroquinolone antibiotics in plasma by using excitation-emission matrix fluorescence coupled with second-order calibration algorithms[J]. Talanta,2006,70 (1):58-62.
177. H.A. Engstrom, P.O. Andersson, S. Ohlson. Analysis of the specificity and thermodynamics of the interaction between low affinity antibodies and carbohydrate antigens using fluorescence spectroscopy[J]. Journal of Immunological Methods,2005,297 (1-2):203-211.
178. N. Barbero, L. Napione, P. Quagliotto, et al. Fluorescence anisotropy analysis of protein-antibody interaction[J]. Dyes and Pigments,2009,83 (2):225-229.
179. E.A. te Velde, Th. Veerman, V. Subramaniam, et al. The use of fluorescent dyes and probes in surgical oncology[J]. European Journal of Surgical Oncology,2010,36 (1):6-15.
180.张晓星,何苗,刘爱林等.荧光法对姜黄素与牛血清白蛋白相互作用的研究[J].光谱实验室,2010,27(2)：395—401.
181.林娟,周庆翰,赵晓军.荧光光谱对自组装多肽作为药物载体的初步研究[J].光谱学与光谱分析,2009,29(10)：2792—2797.
182.谭韬,黄锐,夏之宁.改进荧光光谱法研究药物与血清白蛋白的相互作用[J].分析化学,2007,35(10)：1415—1420.
183. K.R. Murphy, C.A. Stedmon, T.D. Waite, et al. Distinguishing between terrestrial and autochthonous organic matter sources in marine environments using fluorescence spectroscopy[J]. Marine Chemistry,2008,108 (1-2):40-58.
184. C.A. Stedmon, S. Markager, R. Bro.Tracing dissolved organic matter in aquatic environments using a new approach to fluorescence spectroscopy[J]. Marine Chemistry,2003, 82 (3-4):239-254.
185. S. Elliott, J.R. Lead, A. Baker. Continuous fluorescence excitation-emission matrix monitoring of river organic matter[J]. Water Research,2006,40 (10):2075-2083.
186.蒋剑凯,吴静,刘雪华.景观湖水质的三维荧光指纹[J].光谱学与光谱分析,2010,30(6)：1525—1529.
187.武晓莉,李艳君,吴铁军.基于选择性模型组合的三维荧光光谱水质分析方法[J].光谱学与光谱分析,2010,30(4)：996—1001.
188. C. Wang, W. Li, X. Luan, et al. Species identification and concentration quantification of crude oil samples in petroleum exploration using the concentration-synchronous-matrix-fluorescence spectroscopy[J]. Talanta,2010,81 (1-2):684-691.
189. E. Hegazi, A. Hamdan. Estimation of crude oil grade using time-resolved fluorescence spectra[J]. Talanta,2002,56 (6):989-995.
190. K. Liu, P. Eadington. Quantitative fluorescence techniques for detecting residual oils and reconstructing hydrocarbon charge history[J]. Organic Geochemistry,2005,36 (7):1023-1036.
191. J. Li, S. Fuller, J. Cattle, et al. Matching fluorescence spectra of oil spills with spectra from suspect sources[J]. Analytica Chimica Acta,2004,514 (1):51-56.
192.李武,宋继海,胡斌.三维荧光光谱技术在油气勘探中的应用[J].海洋地质动态,2009,25(12)：13—18.
193. W. S. McCulloch, Walter Pitts. A logical calculus of the ideas immanent in nervous activity[J]. Bulletin of Mathematical Biophysics,1943,5 (4):115-133.
194.葛哲学,孙志强.神经网络理论与Matlab R2007实现[M].北京：电子工业出版社,2008.4—6.
195.侯媛彬,杜京义,汪梅.神经网络[M].西安：西安电子科技大学出版社,2007.17—21.
196.韩力群.人工神经网络理论、设计及应用[M].北京：化学工业出版社,2007.14—36.
197.姚启钧.光学教程[M].北京：高等教育出版社,2002.380—-381.
198.韩力群.人工神经网络理论、设计及应用[M].北京：化学工业出版社,2007.47—48.
199.葛哲学,孙志强.神经网络理论与Matlab R2007实现[M].北京：电子工业出版社,2008.108—119.
200. D.F. Specht. Probabilistic neural networks[J]. Neural Networks,1990,3(1):109-118.
201.侯媛彬,杜京义,汪梅.神经网络[M].西安：西安电子科技大学出版社,2007.195—197.
202.韩武鹏,陈文楷,刘正耀.纺织品检测中的模式识别应用[J].控制理论与应用,2003,20(3)：391—393.
203.吴晓朝,方立新,郭红霞.一种基于小波变换的电能质量特征量提取及分类的方法[J].控制理论与应用,2008,25(2)：325—328.
204.朱宝镛,章克昌.中国酒经[M].上海：上海文化出版社,2000.111—-213.
205.陈国庆,朱拓,虞锐鹏等.甲醇溶液的荧光光谱特性[J].光电工程,2005,32(6)：31—34.
206.朱拓,陈国庆,虞锐鹏等.甲醇和乙醇溶液光谱学特性的对比研究[J].光电工程,2005,32(4)：24—27.
207.朱拓,陈国庆,虞锐鹏等.醇类溶液的紫外吸收和荧光光谱研究[J].光谱学与光谱分析,2006,26(2)：291—294.
208.朱拓,陈国庆,虞锐鹏等.醇类溶液的紫外吸收和荧光光谱研究[J].光谱学与光谱分析,2006,26(2)：291—294.
209.朱拓,陈国庆,虞锐鹏等.甲醇分子荧光光谱的研究[J].光学技术,2006,32(1)：11—13.
210.徐辉,朱拓,虞锐鹏.乙二醇和丙三醇的吸收光谱和荧光光谱研究[J].光谱学与光谱分析,2007,27(7)：1381—1384.
211.徐辉,朱拓,虞锐鹏等.几种醇类物的荧光效率及荧光寿命研究.食品与生物技术学报,2007,26(4)：56—61.
212.王萼芳.线性代数M].北京：清华大学出版社,2007.47-49.
213.杨建磊.基于三维荧光光谱的白酒分类鉴别系统研究[D]：[硕士学位论文].无锡：江南大学通信与控制工程学院,2008.
214. C. A. Brown, K. S. Jeong, R. H. Poppenga, et al. Outbreaks of renal failure associated with melamine and cyanuric acid in dogs and cats in 2004 and 2007[J]. Journal of Veterinary Diagnostic Investigation,2007,19 (5):525-531.
215. Ogasawara H, Imaida K, Ishiwata H, et al. Urinary bladder carcinogenesis induced by melamine in F344 male rats:correlation between carcinogenicity and urolith formation[J].Carcinogenesis,1995,16(11):2773-2777.
216. Gopalakrishnan V, John R.S.J. A rapid, acetonitrile-free, HPLC method for determination of melamine in infant formula[J]. Analytica Chimica Acta,2010,665 (2):227-230.
217. M. Ibanez, J.V. Sancho, F. Hernandez. Determination of melamine in milk-based products and other food and beverage products by ion-pair liquid chromatography-tandem mass spectrometry[J]. Analytica Chimica Acta,649 (1):91-97.
218.汪辉,彭新凯,曹小彦等.HPLC测定原料乳与乳制品中三聚氰胺质量分数的不确定度评定[J].中国乳品工业,2010(3)：58—61.
219.林塬,李伟明,陈少臻等.高效液相色谱法快速测定乳制品及饲料中三聚氰胺[J].分析试验室,2009,28(B12)：285—288.
220.董伟峰,张翠芬,陈溪等.气相色谱串联质谱法测定奶粉,液态奶及鸡蛋中三聚氰胺的含量[J].2010,31(1)：116—118,174.
221.付登洲,杨雪娇,黄伟等.超高效液相色谱-串联质谱内标法测定饲料中三聚氰胺含量[J].食品工业,2009(5)：58—60.
222. J.W.B. Braga, C.B.G. Bottoli, I.C.S.F. Jardim, et al. Determination of pesticides and metabolites in wine by high performance liquid chromatography and second-order calibration methods[J]. Journal of Chromatography A,2007,1148 (2):200-210.
223. M. Aschi, A.A. D'Archivio, M.A. Maggi, et al. Quantitative structure-retention relationships of pesticides in reversed-phase high-performance liquid chromatography [J]. Analytica Chimica Acta,2007,582 (2):235-242.
224. J. Fenoll, P. Hellin, C.M. Martinez, et al.Multiresidue method for analysis of pesticides in pepper and tomato by gas chromatography with nitrogen-phosphorus detection[J]. Food Chemistry,2007,105 (2):711-719.
225. O. Lacina, J. Urbanova, J. Poustka, et al. Identification/quantification of multiple pesticide residues in food plants by ultra-high-performance liquid chromatography-time-of-flight mass spectrometry[J]. Journal of Chromatography A,2010, 1217 (5):648-659.
226. T. Kovalczuk, M. Jech, J. Poustka, et al. Ultra-performance liquid chromatography-tandem mass spectrometry:A novel challenge in multiresidue pesticide analysis in food[J]. Analytica Chimica Acta,2006,577 (1):8-17.
227. A.M. Filho, F.N. dos Santos, P.A. de P. Pereira. Development, validation and application of a method based on DI-SPME and GC-MS for determination of pesticides of different chemical groups in surface and groundwater samples[J]. Microchemical Journal,2010,96 (1):139-145.
228. G. Qian, L. Wang, Y. Wu, et al. A monoclonal antibody-based sensitive enzyme-linked immunosorbent assay (ELISA) for the analysis of the organophosphorous pesticides chlorpyrifos-methyl in real samples[J]. Food Chemistry,2009,117 (2):364-370.
229. C. Chouteau, S. Dzyadevych, C. Durrieu, et al. A bi-enzymatic whole cell conductometric biosensor for heavy metal ions and pesticides detection in water samples[J]. Biosensors and Bioelectronics,2005,21 (2):273-281.
230. A. Santalad, S. Srijaranai, R. Burakham, et al. Acid-induced cloud-point extraction coupled to spectrophotometry for the determination of carbaryl residues in waters and vegetables[J]. Microchemical Journal,2008,90(1):50-55.
231. Y. Zhang, X. Peng, Y. Chen, et al. A first principle study of terahertz (THz) spectra of acephate[J]. Chemical Physics Letters,2008,452 (1-3):59-66.
232. J. Moros, S. Armenta, S. Garrigues, et al. Univariate near infrared methods for determination of pesticides in agrochemicals[J]. Analytica Chimica Acta,2006,579 (1):17-24.
233. O. Morita, Y. Tamaki, J.B. Kirkpatrick, et al. Safety assessment of heated diacylglycerol oil:Subchronic toxicity study in rats[J]. Food and Chemical Toxicology,2008,46 (8):2748-2757.
234. S. Saka, W. Aouacheri, C. Abdennour. The capacity of glutathione reductase in cell protection from the toxic effect of heated oils[J]. Biochimie,2002,84 (7):661-665.
235. C. Dung, S. Wu, G. Yen. Genotoxicity and oxidative stress of the mutagenic compounds formed in fumes of heated soybean oil, sunflower oil and lard[J]. Toxicology in Vitro,2006, 20 (4):439-447.
236. M.D. Guillen, N. Cabo. Fourier transform infrared spectra data versus peroxide and anisidine values to determine oxidative stability of edible oils[J]. Food Chemistry,2002,77 (2):503-510.
237. S. Biswas, K. Heindselmen, H. Wohltjen, et al. Differentiation of vegetable oils and determination of sunflower oil oxidation using a surface acoustic wave sensing device[J]. Food Control,2004,15 (1):19-26.
238. M. Fasciotti, A.D.P. Netto. Optimization and application of methods of triacylglycerol evaluation for characterization of olive oil adulteration by soybean oil with HPLC-APCI-MS-MS[J]. Talanta,2010,81 (3):1116-1125.
239.贾艳华,徐晓轩,杨仁杰等.煎炸食用油质量变化的同步荧光光谱研究[J].光子学报,2006,35(11)：1717—-1720.
240.陈慰宗,宋应谦.用激光荧光法测量食用油在反复加热使用中质量的变化[J].激光杂志,1999,20(5)：64,68.
241.李春篱,梁春群,陈同欢等.荧光光度法测定食用油中的苯并(a)芘[J].化工技术与开发,2008,27(2)：3941,26.
242.陈慰宗,张振杰.食用油加热后荧光强度变化的实验研究[J].光子学报,2000,29(5)：478480.
243.陈磊,黄雪松.高效液相色谱法同时检测黄酒中的5-羟甲基糠醛和9种多酚[J].分析化学,2010,38(1)：133—137.
244.郑校先,陈丽花,方逸群.气相色谱法分析黄酒中p-苯乙醇、醛类及酯类的研究[J].中国酿造,2009(12)：121—123.
245.劳民玓.黄酒中亚硝酸盐测定方法的研究[J].酿酒科技,2009(10)：105—106,109.
246.黄建明,黄镇,黄祖新.气相色谱法测定黄酒中的高级醇[J].福建分析测试,2009,18(2)：26—30.
247.雷萍,林淼.毛细管电泳-电化学方法检测黄酒中多酚物质[J].酿酒科技,2008(11)：117—119.
248.诸葛庆,李博斌,刘兴泉等.用离子色谱法分析研究黄酒中的氨基酸[J].酿酒科技,2008(4)：108—111.
249.刘飞,王莉,何勇等.应用可见/近红外光谱进行黄酒品种的判别[J].光谱学与光谱分析,2008,28(3)：586—589.
250.王晓会,蔡心尧,王莉娜.毛细管气相色谱法测定啤酒中连二酮的研究[J].啤酒科技,2010(4)：28—32.
251.田玉红,纪秀萍,张宇昕等.电子自旋共振技术在评价啤酒新鲜度中的应用[J].酿酒科技,2009(12)：62—64.
252.张妮娜,刘丽萍,张勐.微波消解-电感耦合等离子体质谱法测定啤酒及其酿造麦汁中 17种元素[J].中国卫生检验杂志,2008,18(11)：2281—2284.
253.秦宏伟,张林军,周广田.高效液相色谱在啤酒检测中的应用[J].中国酿造,2009(5)：155—157.
254. M. Nardini, A. Ghiselli. Determination of free and bound phenolic acids in beer[J]. Food Chemistry,2004,84 (1):137-143.
255. S. Loret, P. Deloyer, G. Dandrifosse. Levels of biogenic amines as a measure of the quality of the beer fermentation process:Data from Belgian samples[J]. Food Chemistry, 2005,89(4):519-525.
256. M. Reinsch, A. Topfer, A. Lehmann, et al. Determination of ochratoxin A in beer by LC-MS/MS ion trap detection[J]. Food Chemistry,2007,100 (1):312-317.
257. D. Saison, D.P. De Schutter, F. Delvaux, et al. Optimisation of a complete method for the analysis of volatiles involved in the flavour stability of beer by solid-phase microextraction in combination with gas chromatography and mass spectrometry[J]. Journal of Chromatography A,2008,1190 (1-2):342-349.
258. V. Brezova, M. Polovka, A. Stako. The influence of additives on beer stability investigated by EPR spectroscopy[J]. Spectrochimica Acta Part A,2002,58 (14):1279-1291.
259. S.A. Bellomarino, X.A. Conlan, R.M. Parker, et al. Geographical classification of some Australian wines by discriminant analysis using HPLC with UV and chemiluminescence detection[J]. Talanta,833-838.
260. C. Barba, G. Flores, M. Herraiz. Stereodifferentiation of some chiral aroma compounds in wine using solid phase microextraction and multidimensional gas chromatography [J]. Food Chemistry,2010,123 (3):846-851.
261. L. Cai, J.A. Koziel, M. Dharmadhikari, et al. Rapid determination of trans-resveratrol in red wine by solid-phase microextraction with on-fiber derivatization and multidimensional gas chromatography-mass spectrometry[J]. Journal of Chromatography A,2009,1216 (2):281-287.
262. C. Lorenzo, T.G-Cerdan, M.A. Pedroza, et al. Determination of fermentative volatile compounds in aged red wines by near infrared spectroscopy[J]. Food Research International,2009,42 (9):1281-1286.
263. E.N. Fernandes, B.F. Reis. Automatic spectrophotometric procedure for the determination of tartaric acid in wine employing multicommutation flow analysis process[J]. Analytica Chimica Acta,2006,557 (1-2):380-386.
264. M. Garcia, M. Aleixandre, J. Gutierrez, et al. Electronic nose for wine discrimination[J]. Sensors and Actuators B:Chemical,2006,113 (2):911- 916.
265. G.M. Kirwan, S. Clark, N.W. Barnett, et al. Generalised 2D-correlation NMR analysis of a wine fermentation[J]. Analytica Chimica Acta,2008,629 (1-2):128-135.
266.尚丽平,杨仁杰.现场荧光光谱技术及其应用[M]北京：科学出版社,2009.1—5,41—65.
267.刘颂豪,李淳飞.光子学技术与应用[M].广州：广东科技出版社,2006.296—319.
268.宋菲君,羊国光,余金中.信息光子学物理[M].北京：北京大学出版社,2006.309—344.
269.李全臣,蒋月娟.光谱仪器原理[M].北京：北京理工大学出版社,1999.115—132.