二维色谱-质谱联用检测食品中残留物的应用  

Application of 2D-GC/MS in Determining Multi-residue in Food

作　　者：许泓[1] 李淑静[1] 何佳[1] 宓捷波[1] 赵孔祥[1] 吴延晖[1] 

机构地区：[1]天津出入境检验检疫局,天津300461

出　　处：《食品研究与开发》2013年第6期114-120,共7页Food Research and Development

基　　金：国家质量监督检验检疫总局科研课题资助项目(2011IK239)

摘　　要：综述多维色谱-质谱联用技术的发展历程、技术原理、工作流程及应用等。综述和展望了多维色谱-质谱联用技术在食品残留分析中的应用及前景。In this work, the main developments and applications of multidimensional chromatography coupled to mass spectroscopy （2D-GCfMS） in food residue detection were reviewed. Different aspects related to the existing couplings involving chromatographic techniques were examined. Main mechanism, background and schematic diagram of each coupling were critically discussed, as well as their key applications in food residue detection. The potential of food residue analysis by multidimensional LC was also prospected.

关 键 词：多维色谱-质谱 食品安全 残留 

分 类 号：TS207.3[轻工技术与工程—食品科学] O657.63[轻工技术与工程—食品科学与工程]