Fingerprinting technology is a kind of technique which is based on certain quality characteristics of sample by means of the fingerprint analysis methods (such as: DNA fingerprint, metabolic fingerprint, isotope fingerprints, odor fingerprint, fingerprint spectrum, etc.) to obtain a series of characteristic data and build models to get a technique for statistics and classification. and It becomes a hot spot of food testing technology research and future development trend for the advantages of rapid, accurate, sensitive ,and so on. It is described on the principle of all kinds of fingerprinting technology and application, and development trends, especially in the food traceability, the shelf life prediction, the quality testing and the application of the food processing, to provide reference for future related research.

Publication Date


First Page


Last Page





[1] 毛巨勇. 生物识别技术的发展与现状[J]. 中国安防,2010(8):36~39.
[2] Danilo Ercolini.PCR-DGGE fingerprinting:novel strategies for detection of microbesin food[J]. Journal of Microbiological Methods, 2004, 56(3): 297~314.
[3] 熊清,谢晶. 气味指纹技术在水产品质量检测中的应用[J]. 食品与机械,2012, 28(5): 227~230.
[4] 刘远锦, 林亲录, 罗非君. 指纹技术在食品工业中应用[J]. 粮食与油脂, 2013, 26(7): 12~14.
[5] 宋君, 雷绍荣, 郭灵安, 等. DNA 指纹技术在食品掺假, 产品溯源检验中的应用[J]. 安徽农业科技, 2012, 40(6): 3 226~3 228.
[6] 徐朝晖, 杨松松, 康廷国. 同种不同产地牛蒡子DNA指纹图谱特征研究[J]. 中草药, 2001, 32(6): 541~542.
[7] 陈颖, 葛毅强. 现代食品分子检测鉴别技术[M]. 北京: 中国轻工业出版社, 2008.
[8] 阮泓越. DNA指纹技术在猪个体识别和可追溯系统中的研究应用[D]. 北京: 中国农业科学院, 2010.
[9] 梁强, 郭晓晖, 周蓓莉, 等. 代谢指纹分析及其在食品科学中的应用[J]. 食品与发酵工业, 2011, 37(10): 134~138.
[10] 吴海强, 余晓, 刘志刚. 食品过敏原指纹图谱快速检测研究(一)―鲫鱼、鲢鱼总蛋白2-DE指纹图谱分析[J].热带医学杂志, 2006(1): 10~12.
[11] 周剑忠, 董明盛, 江汉湖. 藏灵菇微生物种群结构的分子特性研究[J]. 微生物学通报, 2006, 33(4): 64~68.
[12] Gall G Le, Max Puaud, Ian J. Discrimination between orange juice and pulp wash by 1H nuclear magnetic resonance spectroscopy: identification of marker compovunds[J]. J. Agric.Food Chem., 2001, 49(2): 580~588.
[13] Chen Huanwen, Wortmann A, Zenobi R. Neutral desorption sampling coupled to extractive electrospray ionization mass spectrometry for rapid differentiation of bilosamples by metabolomic fingerprinting[J]. Journal of Mass Spectrometry, 2007, 42(9): 1 123~1 135.
[14] S Portarena, O Gavrichkova, M Lauteri. Authentication and traceability of Italian extra-virgin olive oils by means of stable isotopes techniques[J]. Food Chemistry, 2014, 164: 12~16.
[15] 刘卫霞, 罗勇, 杨维成. 有机同位素稀释质谱法在食品安全分析中的应用[J]. 化学世界, 2011(3): 184~187.
[16] 刘泽鑫, 郭波莉, 潘家荣, 等. 陕西关中地区肉牛产地同位素溯源技术初探[J]. 核农学报, 2008, 22(6): 834~838.
[17] Schmidt O, Quilter J M, Bahar B, et al. Inferring the origin and dietary history of beef from C, N and S stable isotope ratio analysis[J]. Food Chemistry, 2005, 91(3): 545~549.
[18] 郭波莉, 魏益民, 潘家荣. 同位素指纹分析技术在食品产地溯源中的应用进展[J]. 农业工程学报, 2007, 23(3): 284~289.
[19] Olfa Baccouri, Alessandra Bendini, Lorenzo Cerretani, et al. Comparative study on volatile compouds from tunisian and sicilian monovarietal virgin olive oils[J]. Food Chemistry, 2008, 111(2): 322~328.
[20] Limbo S, Sinelli N, Torri L, et al. Freshness decay and shelf life predictive modelling of European sea bass (Dicentrarchus labrax) applying chemical methods and eletronic nose[J]. LWT-Food Science and Technology, 2009, 42(5): 977~984.
[21] Sarnoski P J, O’Keefe S F, Jahncke M L, et al. Analysis of crab meat volatiles as possible spoilage indicators for blue crab(callinectes sapidus)meat by gas chromatography-Mass spectrometry[J]. Food Chemistry, 2010, 122(3): 930~935.
[22] 纪淑娟, 张丽萍, 卜庆状, 等. 基于电子鼻技术对冷藏后南果梨货架期间气味的变化分析[J].食品科学, 2012, 33(7):123~126.
[23] 柴春祥, 杜利农, 范建伟, 等. 电子鼻检测猪肉新鲜度的研究[J]. 食品科学, 2008, 29(9): 444~447.
[24] 王丹凤, 王锡昌, 刘源, 等. 电子鼻分析猪肉中负载的微生物数量研究[J]. 食品科学, 2010, 31(6):148~150.
[25] 林岩, 郭培源, 王昕琨. 基于近红外光谱的猪肉蛋白质及脂肪含量检测[J]. 食品科技, 2014, 39(2):262~266.
[26] 杨永存, 李浩, 杨冬燕, 等. 傅立叶变换红外光谱鉴别“地沟油”的有效性评估[J]. 现代食品科技, 2014, 30(1):227~232.
[27] Quansheng Chen, Jiao Ding, Jianrong Cai, et al. Rapid measurement of total acid content (TAC) in vinegar using near infrared spectroscopy based on efficient variables selection algorithm and nonlinear regression tools[J]. Food Chemistry, 2012, 135(2): 590~595.
[28] Del Bove M, Lattanzi M, Rellini P, et al. Comparison of molecular and metabolomic methods as characterization tools of Debaryomyces hansenii cheese isolates[J]. Food Microbiology, 2009, 26(5): 453~459.
[29] 马冬红,王锡昌,刘利平, 等. 稳定氢同位素在出口罗非鱼产地溯源中的应用[J]. 食品与机械, 2012, 28(1): 5~7.
[30] Haiyan Zhao, Boli Guo, Yimin Wei, et al. Effects of grown origin, genotype, harvest year, and their interactions of wheat kernels on near infrared spectral fingerprints for geographical traceability[J]. Food Chemistry, 2014, 152: 316~322.
[31] 孟一, 张玉华, 王家敏, 等. 基于近红外光谱技术快速识别不同动物源肉品[J]. 食品科学, 2014, 35(6): 156~158.
[32] Yan Zhao, Bin Zhangc, Gang Chen, et al. Recent developments in application of stable isotope analysis on agro-product authenticity and traceability[J]. Food Chemistry, 2014, 145: 300~305.
[33] Enache, Mariana Sandu, Horatiu Strasser, et al. Genetic fingerprint–innovative method for animal products traceability in the context of bio-economy[J]. Procedia Economics and Finance, 2014, 8: 414~419.
[34] 吴卫国, 彭思敏, 唐芳, 等. 5类食用植物油标准指纹图谱的建立及其相似度分析[J]. 中国粮油学报, 2013, 28(6): 101~105.
[35] 解万翠, 杨锡洪, 章超桦, 等. 气味指纹分析技术在虾风味料检测中的应用[J]. 食品与机械, 2011, 27(6): 119~121.
[36] 王琴, 胡明华, 戴军, 等. 基于脂质聚类分析的可可粉掺假检测方法研究[J]. 食品与机械, 2012, 28(2): 69~72.
[37] Lin Huang, Jiewen Zhao, Quansheng Chen, et al. Nondestructive measurement of totoal volatiles basic nitrogen (TVB-N) in pork meat by intergrating near infared spectroscopy, computer vision and electronic nose techniques[J]. Food Chemistry, 2014, 145: 228~236.
[38] 田晓静. 基于电子鼻和电子舌的羊肉品质检测[D]. 浙江:浙江大学, 2014.
[39] 王秋艳, 闫鹤, 石磊, 等. 三种基因分型技术对一起食物中毒事件的分析比较[J]. 食品与机械, 2009, 25(9): 108~110.
[40] Covadonga Lucas-Torres, ngel Pérez, Beatriz Cabaas, et al. Study by 31P NMR spectroscopy of the triacylglycerol degradation processes in olive with different heat-transfer mechanisms[J]. Food Chemistry, 2014, 165: 21~28.
[41] 石磊, 寇娅丽. 铜绿假单胞菌基因型与生物被膜形成能力的分析[J]. 食品与机械, 2006, 22(6): 5~7.
[42] Jia Zheng, RuLiang, Liqiang Zhang, et al. Characterization of microbial communities in strong aromatic liquor fermentation pit muds of different ages assessed by combined DGGE and PLFA analyses[J]. Food Research International, 2013, 54(1): 660~666.
[43] Nol Durand, Aly F El Sheikha, Mirna-Leonor Suarez-Quiros, et al. Application of PCR—DGGE to the study of dynamics and biodiversity of yeasts and potentially OTA producing fungi during coffee processing[J]. Food Control, 2013, 34(2): 466~471.
[44] A Sahar . Use of Fourier transform-infrared spectroscopy to predict spoilage bacteria on aerobically stored chicken breastfillets [J]. LWT-Food Science and Technology, 2014, 56(2): 315~320.



To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.