稳定同位素质谱技术在香精香料鉴别研究中的应用  

Applications of stable isotope ratio mass spectrometry in flavors identification

作　　者：孟靖 张莉 MENG Jing;ZHANG Li(Instrumental Analysis Center, Shanghai Jiao Tong University, Shanghai 200240;School of Pharmacy, Shanghai Jiao Tong University, Shanghai 200240)

机构地区：[1]上海交通大学分析测试中心,上海200240 [2]上海交通大学药学院,上海200240

出　　处：《分析试验室》2018年第7期856-862,共7页Chinese Journal of Analysis Laboratory

基　　金：上海交通大学青年人才科研能力培育专项(15X100090006)资助

摘　　要：稳定同位素质谱技术作为产地溯源和真伪鉴别的有效技术之一,近年来被越来越多的应用于食品研究工作中。本文简要介绍了稳定同位素质谱技术的基本原理和常用的稳定同位素分馏机理,对稳定同位素质谱技术在香精香料鉴别研究中的国内外进展进行了综述,并对该技术的发展进行了展望。旨在促进稳定同位素质谱技术在香精香料鉴别研究中的应用,推动稳定同位素数据库及鉴别技术体系的建立和完善。In recent years,people pay more and more attention to food safety. Flavors are closely related to our daily lives,and effective market regulation to ensure the authentication and safety is urgent. Stable isotope ratio mass spectrometry（ IRMS）,as one of the efficient methods to determine traceability of origin and authenticity,has been widely applied to food research in recent years. In this review,the basic principles of IRMS and mechanisms of stable isotope fractionation were briefly introduced. The research progress in flavors identification was summarized and a perspective of this technology has been discussed. The purpose of this paper is to promote the application of stable isotope mass spectrometry in flavors identification,and to promote the establishment and improvement of stable isotopic database and the identification system of flavors authenticity.

关 键 词：香精香料 稳定同位素质谱技术 鉴别 综述 

分 类 号：TQ65[化学工程—精细化工] O657.6[理学—分析化学]