气相色谱-串联质谱技术在食品分析中的应用研究进展

随着公众对食品质量与安全问题的日益关注和仪器分析技术的发展,气相色谱-串联质谱以其高灵敏度和强抗干扰能力在食品分析中得到越来越广泛的应用。本研究归纳了国内外近10年来气相色谱-串联质谱技术在食品分析中的应用热点,并对比了国内外有关研究的不同着眼点;针对不同污染物和功能性有益成分,分别简述了其分析的食品类别、前处理技术、串联质谱类型、方法精密度和准确度;鉴于食品包装材料与食品安全的相关性,综述了气相色谱-串联质谱技术在其有害成分残留检测中的应用,并对方法特性进行评价;最后根据食品分析的特点和需求,对气相色谱-串联质谱技术的应用趋势和前景进行展望。

Research progress on application of gas chromatography-tandem mass spectrometry in food analysis

More and more public attention was aroused as to the problems of food quality and safety, and instrumental analysis techniques were developed, gas chromatography-tandem mass spectrometry (GC-MS/MS) had been widely used in food analysis because of high sensitivity and selectivity. In this review, the research hotspots published in last decades on application of GC-MS/MS in food analysis were summed up, and different focuses on application of GC-MS/MS in food analysis in domestic and abroad were compared. Food categories, sample pretreatment technologies, MS/MS types and precision methods in determination of contaminants as well as functional components in food were summarized, respectively. Furthermore, application of GC-MS/MS on residual harmful ingredients of food packaging material was also reviewed as its significance to food safety. Development trend and perspective of GC-MS/MS were presented based on the characteristics and requirements of food analysis at last.