HS-SPME-GC-MS在水果产品挥发性物质检测中的研究进展  

Research progress of HS-SPME-GC-MS in the detection of volatile substances in fruit products

作　　者：庞纪伟 殷菲胧 刘云芬 曲德智 梁园丽 谢冬娣[1] 廖玲燕 帅良 PANG Ji-wei;YIN Fei-long;LIU Yun-fen;QU De-zhi;LIANG Yuan-li;XIE Dong-di;LIAO Ling-yan;SHUAI Liang(Food and Biological Engineering,Guangxi Key Laboratory of Health Care Food Science and Technology,Hezhou University,Hezhou,Guangxi 542899,China;College of Biological and Chemical Engineering,Guangxi University of Science and Technology,Liuzhou,Guangxi 545006,China)

机构地区：[1]贺州学院食品与生物工程学院广西康养食品科学与技术重点实验室,广西贺州542899 [2]广西科技大学生物与化学工程学院,广西柳州545006

出　　处：《食品与机械》2023年第4期217-224,共8页Food and Machinery

基　　金：国家自然科学基金项目(编号:31860457);贺州学院教授科研启动基金(编号:HZUJS202104);广西高等教育本科教学改革工程项目(编号:2021JGZ160)。

摘　　要：从顶空固相微萃取—气质联用(HS-SPME-GC-MS)技术在水果产品挥发性物质检测中的应用角度,阐述其在水果风味检测中的重要地位和意义。简要概述了顶空固相微萃取—气质联用技术的原理和特点,重点概括了其在不同种类的新鲜水果、贮藏保鲜后的水果以及果汁、果酒、果茶等水果加工产品中挥发性物质的研究进展,同时对顶空固相微萃取—气质联用技术在水果风味检测中的发展方向进行了展望。From the perspective of the application of headspace solid-phase microextraction-mass spectrometry coupled with gas chromatography-mass spectrometry(HS-SPME-GC-MS)technology in the detection of volatile substances in fruit products,this paper discusses its important position and significance in fruit flavor detection.This paper briefly outlines the principles and characteristics of headspace solid-phase microextraction-mass spectrometry coupled with gas chromatography-mass spectrometry,and highlights the progress of its research on volatile substances in different kinds of fruit raw materials,stored and preserved fruits as well as fruit processed products such as fruit juice,fruit wine,and fruit tea,and also provides an outlook on the research direction of headspace solid-phase microextraction-mass spectrometry coupled with gas chromatography-mass spectrometry in fruit flavor detection.

关 键 词：顶空固相微萃取—气质联用 挥发性物质 水果 贮藏保鲜 分析检测 

分 类 号：O657.63[理学—分析化学] TS255.7[理学—化学]