高效液相色谱在我国食品分析与检测中的应用  

Application of High Performance Liquid Chromatography in Food Analysis and Testing

作　　者：郭卓雨[1] 高丽萍[2] 郭培培[1] 

机构地区：[1]北京联合大学生物活性物质与功能食品北京市重点实验室,北京100101 [2]北京联合大学应用文理学院,北京100191

出　　处：《北京联合大学学报》2013年第2期55-58,63,共5页Journal of Beijing Union University

基　　金：北京联合大学人才强校计划人才资助项目(20111101);北京市人才强教深化计划(PHR201107150)

摘　　要：高效液相色谱法(HPLC)是食品成份分离分析的一种极其重要的技术,因其超高的检测灵敏度和超低的检测限度而逐渐成为目前最热门的食品检测技术之一。HPLC技术在食品中分析各营养成分,食品添加剂、食品霉菌毒素和农兽药成分残留的检测等,以及与其它技术联合检测的应用情况。High Performance Liquid Chromatography is one of the most separation and analysis of food ingredients. Because of especially-high important technical methods in sensitivity and especially-low the limit measuring, HPLC has became one of the most popular technical methods in food testing at present. The article discusses the application of HPLC in food nutrition analysis, food additives, the toxie ingredient in food, and the its application combined with other testing technologies.

关 键 词：高效液相色谱 食品分析 检测 应用 

分 类 号：TS207.3[轻工技术与工程—食品科学]