固相微萃取在食品挥发性组分测定方面研究进展  

Research progress on solid phase micro-extraction determination of volatile components in foods

作　　者：余泽红[1] 贺小贤[1] 丁勇[1] 常海山[1] 

机构地区：[1]陕西科技大学生命科学与工程学院,陕西西安710021

出　　处：《粮食与油脂》2010年第7期44-46,共3页Cereals & Oils

摘　　要：固相微萃取是一种新颖的样品前处理与富集技术,其克服传统预处理方法几乎所有缺点,可与多种色谱技术联用;对食品风味组分检测大多采用固相微萃取与GC、GC–MS等技术联用,而新涂层开发、与其它分析方法联用是固相微萃取测定挥发性组分研究方面重要方向。SPME is a novel sample pretreatment and enrichment techniques,It overcomes almost all shortcomings of the traditional preprocessing methods,can also be used in conjunction with a variety of chromatographic techniques.Flavor components in foods are mostly detected by solid phase micro–extraction combined with GC or GC–MS techniques.The new investigative directions of SPME are development of new coating and other analysis methods combined with solid phase micro–extraction.

关 键 词：固相微萃取 挥发性组分 气相色谱―质谱联用 

分 类 号：TS207.3[轻工技术与工程—食品科学]