食品中三聚氰胺检测方法的研究进展

本文综述了近年来食品中三聚氰胺的检测方法，主要包括气相色谱一质谱联用检测方法（GC—MS）、超高效液相色谱与质谱联用、固相萃取与高效液相色谱联用等，并指出气质联用（GC-MS）技术利用了色谱的高分离能力和质谱的高鉴别特性，可以对比较复杂的混合样品进行分离、定性、定量分析一次完成，是一种比较完美的现代分析方法。超高液相色谱一串联质谱法具有更快的分析速度、更高的分离能力和灵敏度，可以满足食品中三聚氰胺残留量的快速检测要求。

Research Progress on Detection Methods of Melamine in Food

This paper reviewed the detection methods of melamine in food in recent years, mainly including gas chromatography combined with mass spectrometry（GC-MS）, high performance liquid chromatography with mass spectrometry, solid phase extraction with high performance liquid chromatography, and so on. Moreover, we pointed out that taking advantage of the high separation capability of chromatography and high differential characteristics of mass spectrometry, GC-MS can complete the separation, qualitative and quantitative analysis of complex mixed samples at one time, which display a relatively perfect modem analysis method. Meanwhile, Ultra high performance liquid chromatography tandem mass spectrometry method can achieve rapid detection of melamine in food, due to its faster analysis, greater separation ability and higher sensitivity.