食品中抗氧化剂检测技术的研究进展  

Research progress on detection technology of antioxidants in food

作　　者：刘杨 申孟 杨宏苗 邵娟娟 LIU Yang;SHEN Meng;YANG Hong-miao;SHAO Juan-juan(College of Science and Technology,Hebei Agricultural University,Cangzhou 061100,Hebei,China)

机构地区：[1]河北农业大学理工学院,河北沧州061100

出　　处：《粮食与油脂》2020年第3期25-27,共3页Cereals & Oils

摘　　要：简单介绍了抗氧化剂在食品方面的分类及其作用。分析了比色法、气相色谱法、液相色谱法、电化学分析法、联用法、旋涡振荡萃取-超高效液相色谱法、表面增强拉曼光谱检测法和液相晶种介导生长法的原理、特点及应用范围,并对抗氧化剂检测技术的发展方向进行预测。The classification of antioxidants in food and its role were briefly described. Principles, characteristics and application ranges of colorimetric, gas chromatography, liquid chromatography, electrochemical analysis, combined technology, vortex extraction and ultra performance liquid chromatography, surface enhanced Raman spectroscopy and solution-phase seed-mediated growth method were analyzed, and the development direction of antioxidant detection technology was predicted.

关 键 词：食品抗氧化剂 检测技术 食品安全 

分 类 号：TS201.2[轻工技术与工程—食品科学]