食品中香兰素和乙基香兰素检测方法的研究进展  

Research on detection methods of vanillin and ethyl vanillin in food

作　　者：周瑞铮 易华娟 林秋凤[1] 张树权 陈锦杭 郑耀林 Zhou Ruizheng;Yi Huajuan;Lin Qiufeng;Zhang Shuquan;Chen Jinhang;Zheng Yaolin(Dongguan Institutes for Food and Drug Control,Dongguan 523808,China)

机构地区：[1]东莞市食品药品检验所,东莞523808

出　　处：《分析仪器》2023年第1期9-15,共7页Analytical Instrumentation

摘　　要：香兰素和乙基香兰素可以为食品带来独特的奶香味,已被应用于食品、饮料中,其中在乳制品、烘焙食品、饮料和食用油中的应用较多,但长期摄入香兰素和乙基香兰素可能会引起头晕、恶心等不良反应,危害人体健康。因此,对食品中香兰素和乙基香兰素的含量分析检测以及监管显得十分必要。本文综述了近年来食品中香兰素和乙基香兰素的检测方法,如液相色谱法、液相色谱-串联质谱法、气相色谱法、气相色谱-串联质谱法等,比较了不同方法的特点及差异,以期为今后开发简便、灵敏度高、检测速度快的香兰素和乙基香兰素的检测方法提供理论基础,对于食品行业的监督具有重要意义。Vanillin and ethyl vanillin are widely used in food and beverages,especially in dairy products,baked goods,beverages and edible oil,because of unique milk flavor.However,long-term intake of vanillin and ethyl vanillin may cause adverse reactions such as dizziness and nausea,which is harmful to human health.Therefore,it is necessary to analyze,detect and supervise the content of vanillin and ethyl vanillin in food.This paper summarizes the detection methods of vanillin and ethyl vanillin in food in recent years,such as liquid chromatography,liquid chromatography tandem mass spectrometry,gas chromatography and gas chromatography tandem mass spectrometry,and compares the characteristics and differences of different methods in order to provide a theoretical basis for the development of simple,sensitive and fast detection methods of vanillin and ethyl vanillin in the future.

关 键 词：香兰素 乙基香兰素 检测方法 进展 

分 类 号：TS207.3[轻工技术与工程—食品科学] O652[轻工技术与工程—食品科学与工程]