不同食品基质中杂环胺的检测技术研究进展  

Research Progress of Detection Technologies for Heterocyclic Aromatic Amines in Various Food Matrices

作　　者：李海霞 黄俊源 何昀桐 白卫东[1] 曾晓房[1] 董浩 LI Hai-xia;HUANG Jun-yuan;HE Yun-tong;BAI Wei-dong;ZENG Xiao-fang;DONG Hao(College of Light Industry and Food Sciences,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,Guangdong,China)

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225

出　　处：《食品研究与开发》2020年第19期204-211,共8页Food Research and Development

基　　金：国家重点研发计划项目(2016YFD0401500);广州市科技计划项目(201704020028、201704020029);广东省基础与应用基础研究基金(2019A1515111213);广东省攀登计划项目(pdjh2020b0294)。

摘　　要：杂环胺是富含蛋白质的食品原料在热加工过程中产生的一类多环芳香族化合物,具有强烈的致癌、致突变性。杂环胺在热加工食品中一般以痕量水平存在,并且食品基质复杂,因此,高效、高选择性的样品前处理方法和高灵敏度的仪器分析手段是不同食品基质中痕量杂环胺分析检测的关键。该文综述2010年~2019年不同食品基质中杂环胺的分析方法,包括固相萃取、分散固相萃取等前处理技术以及气相色谱-质谱法、高效液相色谱法和超高效液相色谱串联质谱法等仪器检测方法,并与典型检测方法的性能进行比较。最后,结合现有研究对食品中杂环胺分析的未来发展趋势进行展望。Heterocyclic aromatic amines(HAAs)are a class of polycyclic aromatic compounds produced by protein-rich food materials during thermal processing.HAAs have been proved to be highly carcinogenic and mutagenic.Due to their trace levels in heat-processed foods and complex food matrices,efficient and selective sample pretreatment and sensitive instrumental analysis are the key to the analysis and detection of trace level HAAs in various food matrices.The analytical methods of HAAs in various food matrices in recent 10 years(2010-2019)were reviewed,including solid-phase extraction(SPE),dispersive solid-phase extraction(dSPE),gas chromatography-mass spectrometry(GC-MS),high performance liquid chromatography(HPLC),ultra-high performance liquid chromatography tandem mass spectrometry(UHPLC-MS/MS).In addition,the performances of typical detection methods were compared.Finally,the future trend of detection technologies for HAA analysis in food was prospected.

关 键 词：杂环胺 检测技术 固相萃取 超高效液相色谱串联质谱 典型检测方法 

分 类 号：TS207.3[轻工技术与工程—食品科学]