| 食品中4-甲基咪唑的分析方法 |
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| 引用本文： | 崔金梅,高丽华,刘 婷.食品中4-甲基咪唑的分析方法[J].中国酿造,2016,35(11):7. |
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| 作者姓名： | 崔金梅 高丽华 刘 婷 |
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| 作者单位： | 北京食品科学研究院，北京100050 |
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| 基金项目： | 国家重点研发计划课题（2016YFD0400505） |
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| 摘 要： | 该文介绍了食品中4-甲基咪唑的常见来源，以及4-甲基咪唑对人体健康可能存在的风险，并对近年来食品中4-甲基咪唑含量的分析方法进行了总结，介绍了各分析方法的优缺点以及在国内外的应用情况。最后对食品中4-甲基咪唑检测技术的发展进行了展望。
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| 关 键 词： | 4-甲基咪唑 食品 分析方法 液相色谱-质谱法 气相色谱-质谱法 |
Analytical methods of 4-methylimidazole in foodstuffs |
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| CUI Jinmei,GAO Lihua,LIU Ting.Analytical methods of 4-methylimidazole in foodstuffs[J].China Brewing,2016,35(11):7. |
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| Authors: | CUI Jinmei GAO Lihua LIU Ting |
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| Affiliation: | Beijing Academy of Food Sciences, Beijing 100050, China |
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| Abstract: | The common sources of 4-methylimidazole (4-MI) in foodstuffs and the possible risk of 4-MI for human health were introduced in the paper. The analytical methods of 4-MI in foodstuffs were summarized. The advantages, disadvantages and application of each detection method were introduced home and abroad. Finally, the development of detection technologies of 4-MI in foodstuffs was prospected. |
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| Keywords: | 4-methylimidazole foodstuffs analytical method LC-MS GC-MS |
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