国内应用SPME-GC-MS技术在食品挥发性风味物质检测中的研究进展  

Domestic Research Progress on Solid Phase Micro-extraction and Gas Chromatography-mass Spectrometry(GC-MS) Determination of Volatile Components in Foods

作　　者：吴江超[1] 郭玉霞[1] 赵群[1] 

机构地区：[1]新疆石河子职业技术学院,新疆石河子832000

出　　处：《农产品加工（下）》2017年第11期62-64,共3页Farm Products Processing

基　　金：石河子职业技术学院院级课题"特色半软质奶酪生产技术"(ZY2016-9)

摘　　要：SPME-GC-MS(固相微萃取-气相色谱-质谱联用)技术是目前在食品香气成分或挥发性成分检测中常用的新型萃取分离技术,该技术可有效提高食品中香气成分的检测准确度,并详细探查出不同种类的食品主要的呈香组分,对食品加工、贮藏、工艺优化等具有重要意义。介绍了近年来国内SPME-GC-MS在不同类别食品挥发性风味物质中的应用,并对其性能特点进行了分析。SPME-GC-MS is a novel extraction and separation techniques for volatile components or aroma constituents in foods,this technique can effectively improve the detection accuracy of aroma components in food,and explore the main aroma components of different kinds of food. It is important for food processing,storage,process optimization and so on. In this paper,the application of SPME-GC-MS in volatile flavor compounds of different types in recent years was introduced,and the characteristics of these compounds were analyzed.

关 键 词：气质联用 固相微萃取 香气成分 食品风味物质 

分 类 号：TS201[轻工技术与工程—食品科学]