食品中香料香精分析方法研究进展

近年来随着生活水平的提高,消费者在追求食品健康安全的同时更看重口味的变化,促进了食用香精的快速发展。但是香料香精的过量使用和非法添加违禁成分等问题依然突出,对消费者的健康造成潜在危害,因此,对食品中香料香精成分进行高通量、灵敏、快速的分析十分必要。本研究综述了食品中香料香精分析方法的前处理技术,包括蒸馏法、固相萃取法、超临界流体萃取法和顶空法等样品前处理方式,详细介绍了各种方法的原理、优缺点及适用范围。对香料香精的检测方法进行了介绍,包括气相色谱串联质谱法、全二维气相色谱串联质谱法、气相色谱嗅觉测量技术、电子鼻电子舌技术、稳定同位素质谱技术、超临界流体色谱技术等检测方法,并对其未来发展进行了展望,以期为食品中香料香精检测技术的发展提供参考。

Research progress of detection techniques for food flavors and fragrances

In recent years, with the improvement of living standards, consumers are paying more attention to the changes of tastes while pursuing food health and safety, which promotes the rapid development of food fragrances. However, the excessive use of flavors and fragrances and the illegal addition of prohibited ingredients are still prominent, which poses potential harm to consumers'' health. Therefore, it is necessary to conduct high-throughput, sensitive and rapid analysis of flavors and fragrances in food. This paper reviewed the pretreatment techniques for the analysis of fragrances and flavors in food, including distillation, solid phase extraction, supercritical fluid extraction and headspace techniques and described the principle, advantage and application of various methods in detail; introduced the detection methods for fragrance and flavor including gas chromatography tandem mass spectrometry, full two-dimensional gas chromatography tandem mass spectrometry, gas chromatography olfactory measurement technology, electronic nose electronic tongue technology, stable isotope mass spectrometry, and supercritical fluid chromatography, etc., and prospected their future developments, in order to provide reference for the development of flavor and fragrance detection technology in food.