| 食品风味物质前处理及分析方法研究进展 |
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| 引用本文： | 张莹莹,刘 腾,程可欣,刘登勇.食品风味物质前处理及分析方法研究进展[J].食品安全质量检测技术,2023,14(14):125-135. |
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| 作者姓名： | 张莹莹 刘 腾 程可欣 刘登勇 |
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| 作者单位： | 渤海大学食品科学与工程学院,渤海大学食品科学与工程学院,渤海大学食品科学与工程学院,渤海大学食品科学与工程学院 |
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| 摘 要： | 食品风味对消费、生产和科学研究至关重要。然而,食品风味化合物通常在产品中的浓度较低,构成成分相对复杂,这给它们的提取、分离和定量带来了挑战。快速、灵敏、准确的样品制备方法对测定食品中微量风味化合物起着至关重要的作用。样品制备的方法繁多,本文重点讨论了固相萃取、固相微萃取、搅拌棒吸附萃取、溶剂辅助风味蒸发、静态顶空、动态顶空、液-液萃取、同时蒸馏萃取的原理特点及应用。并对常用的色谱质谱和电子鼻技术进行了介绍。其中气相色谱-质谱联用法、气相色谱-离子迁移谱联用法、气相色谱-嗅觉-质谱联用法、全二维气相色谱-飞行时间质谱联用法是常用的色谱质谱方法。本文综述了食品风味物质的前处理和检测分析方法,以期为食品行业提供参考和借鉴。
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| 关 键 词： | 食品风味 前处理 分析方法 GC-MS |
| 收稿时间： | 2023/4/28 0:00:00 |
| 修稿时间： | 2023/7/12 0:00:00 |
Research progress on pretreatment and analysis methods of food flavor substances |
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| ZHANG Ying-Ying,LIU Teng,CHENG Ke-Xin,LIU Deng-Yong.Research progress on pretreatment and analysis methods of food flavor substances[J].Food Safety and Quality Detection Technology,2023,14(14):125-135. |
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| Authors: | ZHANG Ying-Ying LIU Teng CHENG Ke-Xin LIU Deng-Yong |
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| Affiliation: | College of Food Science and Engineering,Bohai University,National and Local Joint Engineering Research Center for Storage,Processing and Safety Control Technology of Fresh Agricultural Products,Jinzhou,121013;China,College of Food Science and Engineering,Bohai University,National and Local Joint Engineering Research Center for Storage,Processing and Safety Control Technology of Fresh Agricultural Products,Jinzhou,121013;China,College of Food Science and Engineering,Bohai University,National and Local Joint Engineering Research Center for Storage,Processing and Safety Control Technology of Fresh Agricultural Products,Jinzhou,121013;China,College of Food Science and Engineering,Bohai University,National and Local Joint Engineering Research Center for Storage,Processing and Safety Control Technology of Fresh Agricultural Products,Jinzhou,121013;China |
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| Abstract: | |
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| Keywords: | food flavor pretreatment analysis methods GC-MS |
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