食品风味物质前处理及分析方法研究进展

Research progress on pretreatment and analysis methods of food flavor substances

中文关键词:  食品风味  前处理  分析方法  GC-MS

英文关键词:food flavor  pretreatment methods  analysis methods  volatile organic compounds

中文摘要:

      风味作为食品重要的属性对食品的生产、消费以及科研等方面至关重要。同时, 风味也影响着消费者购买食品的意愿。然而, 对于食品风味起重要作用的挥发性有机化合物, 通常由于浓度较低, 构成成分相对复杂等原因, 使得提取、分离与定量等工作充满困难。因此, 样品提取方法需要更加快速、灵敏、准确。本文综述了食品风味物质的前处理方法, 包括液-液萃取、静态顶空、同时蒸馏萃取、动态顶空、固相萃取、固相微萃取、搅拌棒吸附萃取、溶剂辅助风味蒸发等技术的原理特点及其应用。此外, 对色谱质谱定性、定量检测分析方法进行了介绍, 包括气相色谱-质谱法、气相色谱-离子迁移谱法、气相色谱-嗅觉-质谱法、全二维气相色谱-飞行时间质谱法。最后, 对食品风味物质前处理及分析方法的未来发展趋势进行展望, 以期为食品行业的挥发性风味物质检测提供更多的参考和借鉴。

英文摘要:

      Flavor as an important attribute of food is crucial for food production, consumption and scientific research. At the same time, flavor also influences consumers’ willingness to purchase food products. However, volatile organic compounds, which play an important role in food flavor, are often difficult to extract, separate and quantify due to their low concentration and relatively complex composition. Therefore, sample extraction methods need to be more rapid, sensitive and accurate. This paper focused on the principle features of liquid-liquid extraction, static headspace, simultaneous distillation extraction, dynamic headspace, solid-phase extraction, solid phase micro-extraction, stir bar sorptive extraction, solvent assisted flavor evaporation and other techniques and their applications. In addition, introduced the qualitative and quantitative detection and analysis methods based on chromatography-mass spectrometry, including gas chromatography-mass spectrometry, gas chromatography-ion mobility spectrometry, gas chromatography-olfaction-mass spectrometry, and comprehensive two-dimensional gas chromatography and time-of-flight mass spectrometry. Finally, presented the future prospect of food flavor substance pre-treatment and analytical methods, in order to provide more reference and reference for the detection of volatile flavor substances in food industry.