食品中乙基麦芽酚检测方法的研究进展  

Research progress of the detection methods for ethyl maltol in food

作　　者：周惠健 刘佩 刘嘉琼 林秋凤[1] ZHOU Hui-Jian;LIU Pei;LIU Jia-Qiong;LIN Qiu-Feng(Food and Drug Administration of Dongguan City,Dongguan 523000,China)

机构地区：[1]东莞市食品药品检验所,东莞523000

出　　处：《食品安全质量检测学报》2021年第8期3266-3272,共7页Journal of Food Safety and Quality

基　　金：东莞市社会科学技术发展项目(2019507101571)。

摘　　要：乙基麦芽酚是一种常见的食品添加剂,因其对食品香味的改善和增强具有显著效果而被广泛运用到食品加工中,是肉制品、面包、糕点、果冻、饮料、糖果、饼干等食品的良好香味增效剂,然而长期过量摄入乙基麦芽酚会对人体健康造成不利影响,因此对乙基麦芽酚的检测极其必要。本文综述了乙基麦芽酚现有检测方法,重点阐述了液相色谱法、液相色谱-串联质谱法、表面增强拉曼光谱法和电化学法的优缺点及其应用现状,旨在为效率更高、适用性更强及精准度更高的乙基麦芽酚检测方法的开发提供参考依据。Ethyl maltol is a common food additive,which is widely used in food processing because of its significant effect on improving and enhancing the flavor of food.It is a good flavor synergist for meat products,bread,cakes,jelly,beverages,candies,biscuits and other foods.However,long-term excessive intake of ethyl maltol can cause adverse effects on human health,so the detection of ethyl maltol is extremely necessary.This article reviewed the existing detection methods of ethyl maltol,and focused on the advantages and disadvantages of liquid chromatography,liquid chromatography-mass spectrometry,surface-enhanced Raman spectroscopy,electrochemical method and the application status of these methods,in order to provide a reference for the development of a more efficient,applicable and accurate detection method for ethyl maltol.

关 键 词：乙基麦芽酚 食品添加剂 检测方法 

分 类 号：TS207.3[轻工技术与工程—食品科学] O657[轻工技术与工程—食品科学与工程]