气相色谱保留指数及其在香味研究中的应用研究进展  

Advance in Application of Gas Chromatography Retention Index in Analysis of Aroma Compounds

作　　者：杨婷旭[1] 李静文[1] 吴时敏[1] 陈啸邑[2] 

机构地区：[1]上海交通大学农业与生物学院,上海200240 [2]上海交通大学软件学院,上海200240

出　　处：《食品科学》2009年第15期257-260,共4页Food Science

基　　金：上海市创新行动计划专项项目(08DZ0504800);国家大学生创新性实验计划项目(ITP037)

摘　　要：气相色谱法是香味化合物分析的常用方法,保留指数(RI)是其定性的一个重要参数。GS-MS辅助RI法定性具有很明显的优势。RI可通过实验和预测两种方式获得。实验数据较为可信,但有些化合物的RI值较难通过实测得到。RI的预测现在还处于探索阶段,所用模型有很多种。目前对于某些类别化合物群的RI预测已经能够十分准确。RI对于香味化合物、尤其是未知的天然复杂香味组成的分析意义重大。RI数据库的建立有利于食品的香味成分的快速分析。Gas chromatography （GC） is commonly used in the analysis of aroma compounds and retention index （RI） is one of the most important parameters in qualitative analysis by GC. GC-MS with RI has a very distinct advantage in the determination of aroma compounds. RI can be obtained by experiments or prediction and the data from experiments are more reliable. However, RIs of some compounds are difficult to obtain by experiments. Presently, RI prediction is still at the exploratory stage but many prediction models are available and RIs of some specific compound species can be accurately predicted. RI makes a great contribution to aroma research, especially in the determination of unknown natural aroma compounds with complicated compositions. The establishment of RI database will be very helpful for rapid detection of aroma compounds.

关 键 词：气相色谱 保留指数 香味化合物 预测 模型 应用 

分 类 号：TS201.2[轻工技术与工程—食品科学]