食品中香豆素类化合物分析方法研究进展  

Research Progress on Analytical Methods of Coumarins in Food

作　　者：郑阳[1,2] 许秀丽[1] 杨丙成[2] 李绍辉[1] 张元[1] 张峰[1] 

机构地区：[1]中国检验检疫科学研究院食品安全研究所,北京100123 [2]华东理工大学药学院,上海200237

出　　处：《食品工业》2016年第4期219-222,共4页The Food Industry

基　　金：质检公益性行业科研专项(201410088);国家重大科学仪器设备开发专项项目(2012YQ14000806);中国检验检疫科学研究院基本科研业务费专项资金资助项目(2015JK008)

摘　　要：香豆素作为一种常见的食品添加剂,长期服用或接触将会引起过敏、肠胃不适等不良反应,危害人类健康,因此检测香豆素类化合物用量具有重要的意义。阐述了香豆素的研究背景和现状,就近些年来国内外食品中香豆素类化合物的前处理方法及检测方法的研究现状进行了综述,并比较了不同前处理方法的优缺点,旨在为食品中香豆素类化合物的监控提供参考。Coumarin is a kind of common additives widely used in food, but it may do harm to human health, this is because some adverse reactions such as allergy and gastrointestinaldiscomfort will be caused by long-term use or exposure. Therefore, it is important to detect the amount of coumarin in food. Describe the background and current status of coumarins, summarize the pretreatment methods and detection methods of coumarin compounds domestic and abroad, and compare the advantages and disadvantages of different pretreatment methods at the same time, aiming to provide reference of coumarins in food.

关 键 词：香豆素 危害 食品 分析方法 

分 类 号：TS207.3[轻工技术与工程—食品科学]