顶空固相微萃取气质联用技术在水产品挥发性成分检测中的应用现状与前景展望  

Development and applications of HS-SPME-GC-MS technology on detection of volatile flavor components in aquatic product

作　　者：郭美娟[1,2] 柴春祥[1] 鲁晓翔[1] 王甜[1] 范后勤 

机构地区：[1]天津商业大学生物技术与食品科学学院,天津市食品生物技术重点实验室,天津300134 [2]河北省食品质量监督检验研究院,河北石家庄050091

出　　处：《食品工业科技》2014年第9期368-371,376,共5页Science and Technology of Food Industry

基　　金：“十二五”国家科技支撑计划项目(2012BAD38B01);天津市自然科学基金资助项目(11JCZDJC17800)

摘　　要：顶空固相微萃取气质联用技术可以实现对复杂混合物的定性和定量分析,是目前检测挥发性风味成分的一种主要方法。本文在介绍顶空固相微萃取气质联用技术特点的基础上,对该技术在生鲜水产品风味分析、水产品加工过程中的风味变化、不同种类水产品风味的区分等方面的应用进行了总结和分析,并对其在水产品分析上的发展方向进行了探讨。HS-SPME-GC-MS, a technology of detection the volatile components, can realize the quantitative and qualitative analysis of the complex mixture.Based on the understanding of the characteristics of the HS-SPME-GC -MS technology,the application of HS-SPME-GC-MS technology on the analysis of the detection of aquatic products＇ fresh flavor, the changes of flavor of aquatic products in the processing ,the distinctions among different varieties of aquatic products flavor components were summarized and analyzed.The future development of HS-SPME-GC-MS technology in the analysis of aquatic product was also discussed.

关 键 词：顶空固 相微萃取 气质联用 水产品挥发性 风味成分 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程]