摘要
顶空固相微萃取结合气相色谱质谱联用技术可对谷物食品挥发性或难挥发性风味物质进行富集并对混合成分鉴定、定性定量分析,具有操作简便、高效、准确、无需有机溶剂等优点,是目前应用较为广泛的风味分析方法。该文概述顶空固相微萃取及气相色谱质谱技术的原理和特点,着重研究在谷物原料,不同种类谷物加工食品加工工艺、贮藏挥发性风味物质等的研究进展,同时对顶空固相微萃取气质联用技术在谷物食品研究方向进行展望。
Headspace solid phase microextraction(HS-SPME)combined with gas chromatography-mass spectrometry(GC-MS)can enrich the volatile or non-volatile flavor compounds of cereal food,identify and quantitative and qualitative analysis of the complex mixture.It has the advantages of simple operation,high efficiency,accuracy and no organic solvent.It is a widely used flavor analysis method at present.The principles and characteristics of HS-SPME and GC-MS were summarized in this paper.The research progress on cereal raw materials,different kinds of cereal processing food processing technology and volatile flavor compounds were emphasized,at the same time,the HS-SPME-GC-MS technology was prospected in the research direction of cereal food.
作者
苗榕芯
孙莹
石长波
江连洲
MIAO Rong-xin;SUN Ying;SHI Chang-bo;JIANG Lian-zhou(College of Tourism and Culinary Science,Harbin University of Commerce,Harbin 150000,Heilongjiang,China;Food College of the Northeast Agriculture University,Harbin 150000,Heilongjiang,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第4期219-224,共6页
Food Research and Development
基金
黑龙江省高等教育教学改革研究项目（SJGY20180248）
哈尔滨商业大学博士科研启动项目（15RW19）
哈尔滨商业大学研究团队支持项目（2016TD003)
关键词
顶空固相微萃取
谷物食品
气质联用技术
挥发性风味物质
headspace solid phase micro-extraction(HS-SPME)
cereal food
gas chromatography-mass spectrometry(GC-MS)
volatiles components
作者简介
苗榕芯(1994-),女(汉),硕士研究生,研究方向:烹饪科学;通讯作者:孙莹(1982-),女,讲师,博士,研究方向:烹饪科学。
