气质联用技术在发酵食品风味分析中的研究进展  

Research Progress on GC-MS in Flavor Analysis of Fermented Food

作　　者：杨艳[1] 潘亨琴 贺银菊[1] 周健 李晨昕 YANG Yan;PAN Heng-qin;HE Yin-ju;ZHOU Jian;LI Chen-xin(School of Chemistry and Chemical Engineering, Qiannan National Teachers College, Guizhou Duyun 558000;Qianan Canton Institute of Quality and Technical Supervision Testing, Guizhou Duyun 558000, China)

机构地区：[1]黔南民族师范学院化学与化工学院,贵州都匀558000 [2]黔南州质量技术监督检测所,贵州都匀55800

出　　处：《广州化工》2019年第9期30-31,50,共3页GuangZhou Chemical Industry

基　　金：贵州省科技厅合作计划项目"独山虾酸加工过程中的风味变化及工艺优化研究"(项目编号:黔科合LH字[2014]7429)

摘　　要：发酵食品是一类有着独特风味的食品。气质联用技术是目前较为成熟的用以分析和检测化合物常用的分析方法之一,可用于对发酵食品的风味进行分析。研究了气质联用技术与多种预处理方法相结合的方式,以及气质连用技术在发酵食品的风味分析中的应用,发现气质联用技术在检测发酵食品的风味成分方面较快速,鉴别物质的能力强,效果明显,分析的结果准确。可为分析鉴定发酵食品中关键风味物质提供参考。Fermented food is a kind of food with unique flavor. GC-MS is one of the most mature analytical methods for the analysis and detection of compounds. It can be used to analyze the flavor of fermented food. The method of combining GC-MS with other pretreatment methods was studied, and the application of GC-MS in the flavor analysis of fermented food was studied. It was found that GC-MS technology was fast in detecting the flavor components of fermented food, and its ability of identifying material was strong, the effect was obvious, and the result of analysis was accurate. It can provide reference for the analysis and identification of key flavor substances in fermented food.

关 键 词：发酵食品 气质联用技术 风味物质 

分 类 号：TS207.3[轻工技术与工程—食品科学]