食品中挥发酚的检测方法研究进展  

Research progress in detection methods of volatile phenols in food

作　　者：田家林 张宏康[1,2,3] TIAN Jia-lin;ZHANG Hong-kang(College of Light Industry and Food,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,Guangdong,China;Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology,Guangzhou 510225,Guangdong,China;Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food,Ministry of Agriculture,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 [2]广东省岭南特色食品科学与技术重点实验室,广东广州510225 [3]农业农村部岭南特色食品绿色加工与智能制造重点实验室,广东广州510225

出　　处：《粮食与油脂》2023年第12期39-43,共5页Cereals & Oils

基　　金：国家自然科学基金青年基金资助项目(41406093);广东省自然科学基金面上项目(2021A1515011386);广州市基础与应用基础一般项目(202201011620)。

摘　　要：综述了食品中挥发酚样品的制备方法,包括溶剂萃取、蒸馏、固相微萃取、顶空固相微萃取、搅拌棒吸附萃取、吹扫捕集,概况了食品中挥发酚的检测方法,以期为食品中挥发酚污染物的检测和控制提供参考。The preparation methods of volatile phenol samples in food,including solvent extraction,dis-tillation,solid-phase microextraction,headspace solid-phase microextraction,stirring rod adsorption ex-traction,and purge capture were reviewed.The detection methods of volatile phenol in food were summa-rized,in order to provide reference for the detection and control of volatile phenol pollutants in food.

关 键 词：挥发酚 食品 检测方法 研究进展 

分 类 号：TS207[轻工技术与工程—食品科学]