气相色谱-质谱法及其衍生技术在水产品风味中的应用研究进展

Progress of gas chromatography-mass spectrometry and its derivatisation techniques in the flavouring of aquatic products

中文关键词:  气相色谱-质谱联用法  水产品  风味  挥发性风味物质

英文关键词:gas chromatography-mass spectrometry  aquatic product  flavour  volatile flavour substances

中文摘要:

      风味一直是人们非常看重的水产品品质之一，对水产品风味物质的研究也一直是国内外研究者的研究重点。因此，对水产品风味检测技术的研究在食品领域越来越受到重视。气相色谱-质谱联用法（gas chromatography-mass spectrometry，GC-MS）是一种广泛应用于食品科学领域的技术，能够有效地分离和鉴定水产品中的挥发性化合物。本文旨在综述GC-MS及其衍生技术包括气相色谱-嗅觉-质谱法（gas chromatography-olfactometry-mass spectrometry，GC-O-MS）、气相色谱-离子迁移谱（gas chromatography-ion mobility spectrometry，GC-IMS）、全二维气相色谱-飞行时间质谱（comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry，GC×GC-TOFMS）等的工作原理及其优缺点，同时介绍了近年来不同检测技术在水产品风味物质研究中的应用，并对水产品风味物质的检测技术进行展望，以期为水产品风味物质的深入研究和风味检测技术在食品领域的发展提供参考和借鉴。

英文摘要:

      Flavour has always been one of the qualities of aquatic products that people attach great importance to, and the study of aquatic products' flavour substances has always been the focus of researchers at home and abroad. Therefore, the research on the flavour detection technology of aquatic products has received more and more attention in the food field. Gas chromatography-mass spectrometry (GC-MS) is a widely used technique in the field of food science, which can effectively separate and identify volatile compounds in aquatic products. The aim of this paper was to review GC-MS and its derivative techniques including gas chromatography-olfactometry-mass spectrometry (GC-O-MS), gas chromatography-ion mobility spectrometry (GC-IMS), comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-TOFMS), etc. The working principles and advantages/disadvantages of these methods were presented. It also introduced the application of different detection techniques in the study of aquatic products’ flavour substances in recent years, and gave an outlook on the detection techniques of aquatic products’ flavour substances, with a view to providing reference and reference for the in-depth study of aquatic products’ flavour substances and the development of flavour detection techniques in the field of food.