食品中香精香料检测前处理技术研究进展  

Progress of sample pretreatment techniques in inspection of food flavors and fragrances

作　　者：贾玮[1,2] 黄峻榕[1] 凌云[2] 储晓刚[2] 

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 [2]中国检验检疫科学研究院,北京100123

出　　处：《食品与机械》2012年第2期245-249,共5页Food and Machinery

基　　金：北京市科技计划项目(编号:D08050200310803)

摘　　要：综述食品中香精香料检测的前处理技术,包括蒸馏法、液相萃取法、固相萃取法和顶空法等样品前处理方式,详细介绍各种方法的原理、优点及适用范围,为食品香精香料检测技术的发展提供参考。Several pretreatment sample techniques for the trace extraction,enrichment,and concentration of food flavors and fragrances before their determinations,including distillation techniques,liquid extraction methods,solid phase extraction methods,headspace techniques etc.were reviewed.This article examines the important role of sample pretreatment and the principles,advantages,and scope of application of these techniques,which is of reference for the development of the test technology for food flavors and fragrances.

关 键 词：食品 香精 香料 检测 前处理 

分 类 号：TS264.3[轻工技术与工程—发酵工程]