固相微萃取-色谱-质谱联用技术在食品风味和食品安全分析中的应用研究  

STUDY AND APPLICATION OF SPME-GC-MS ON FOOD FLAVOR AND SAFETY

作　　者：周围 刘红卫 周小平 魏玉梅[2] 魏善明[3] 

机构地区：[1]甘肃出入境检验检疫局,甘肃兰州730020 [2]甘肃农业大学食品科学与工程学院,甘肃兰州730070 [3]西北师范大学地理与环境科学学院,甘肃兰州730070

出　　处：《检验检疫学刊》2007年第S1期23-28,共6页Journal of Inspection and Quarantine

基　　金：国家质检总局科研基金资助项目(项目编号:No.2007IK161)

摘　　要：对固相微萃取-色谱-质谱联用技术在食品风味和食品安全分析中的应用做了深入研究。应用SPME-GC-MS对影响苹果香气的成分进行了分析,对甘肃省主栽的5种不同品种桃果实的香气成分进行了分析,并对影响实验的因素及参数进行了探讨、优化,对其可行性加以分析,确定出最佳实验条件;应用非平衡SPME-GC对蔬菜中有机磷农药残留量的检测进行了研究,建立了蔬菜中有机磷农药残留的SPME-GC方法,为蔬菜中有机磷农药残留检测提供了新的分析途径。The applications of SPME-GC-MS on food flavor and safety were studied in the paper. The aroma components of apples were identified by SPME-GC-MS and the aroma components of peach cultivated mainly in Gansu province of China were also studied. The indexes which affected extraction with SPME-GC-MS were discussed, optimized and the best extraction time was obtained. A method of none equilibrium SPME-GC for the determination of organic phosphorus pesticides residues in vegetables has been established.

关 键 词：固相微萃取-色谱-质谱联用技术 食品风味 食品安全 

分 类 号：TS207.3[轻工技术与工程—食品科学]