基于瞬时弹性成像的生物组织弹性测量的 研究进展
我国是肉类消费大国, 消费量占全球肉类消费总量约为1/4, 肉类食品质量安全问题已成为消费者关注的热点。因此, 发展快速、简易、精确检测肉类质量的方法或设备具有重要意义。近些年, 肉类软组织的力学特性研究成为热点及发展方向。国外的科研人员通过研究振动在软组织中的传播机制和软组织对振动激励的响应特性, 提出了一种基于剪切波的瞬时弹性成像(transient elastography, TE)技术。该技术具有安全、成本低、精度高、容易操作, 可将结果实时显示等优点, 在医学领域得到广泛应用。本文概述了基于剪切波的瞬时弹性成像技术的物理基础、分类及其检测原理, 重点介绍了瞬时弹性成像技术在生物软组织弹性测量中的研究进展与应用情况, 最后对基于剪切波的瞬时弹性成像技术应用于肉类品质检测领域进行展望, 期望该技术能够成为肉类品质检测的新工具。
Meat consumption in China is huge, which accounts for a quarter of global meat consumption. Meat quality security problem has become a hot attention of the consumers. Therefore, it is of great significance to develop more methods for testing the quality of the meat. In recent years, the mechanical properties of soft tissue have become a hot spot. Different studies have reported on the mechanism of vibration propagation within biological tissue. Transient elastography technology based on shear wave was proposed to measure the elasticity of biological soft tissue. It has been widely used in the medical field in recent years with safety, low cost, high precision, easy to operate, and the result can be real-time display, etc. In this review, the physical basis, classification and detection principle had been summarized. Besides, recent progress as well as applications of instantaneous elastography technology had been introduced, which might provide a practical guidance for future research of meat quality. The technology is expected to become a new tool for meat quality.
标题：基于瞬时弹性成像的生物组织弹性测量的 研究进展
英文标题：Recent progress of biological tissue elasticity measurement based on transient elastography technology
作者：
李岩磊 中国农业大学工学院
赵兴华 中国农业大学工学院
彭彦昆 中国农业大学工学院
李永玉 中国农业大学工学院
汤修映 中国农业大学工学院
中文关键词:瞬时弹性成像,弹性测量,生物组织,剪切波,杨氏模量,
英文关键词:transient elastography,elasticity measurement,biological tissue,shear wave,Young's modulus,
发表日期：2016-07-20
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