全二维气相色谱在食品风味化学成分分析中的应用
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摘要
食品风味是评价食品品质特征的重要指标。食品风味物质分析通常采用一维气相色谱或气相色谱-质谱联用法,但由于某些食品风味成分组成和基质复杂,无法用一维气相色谱将其完全分离。全二维气相色谱将分离机理不同而又相互独立的两根色谱柱以正交方式组合,显著提升了色谱分离能力和分析速度,可满足食品中风味化学成分的二次分离。该文综述了全二维气相色谱技术在未经二次加工的食用农产品(如水果、蔬菜和肉类)和经过二次加工的食品(如乳制品、饮品和调味品)中风味化学成分分析中的应用,展现了全二维气相色谱技术的特点,并为食品风味的解析提供参考。
Food flavor is an important indicator evaluating quality characteristics. Usually,food flavor substances were analyzed by 1D-GC or GC-MS method. But sometimes,it is hard to separate some constituents due to the complexity of components of food flavor and matrices. The second separation of complicated flavor components in food could be realized by comprehensive two-dimensional gas chromatography( GC × GC) with better separation ability and analysis speed via the orthogonal combination of two independent columns of different mechanisms. The applications of GC × GC in the analysis of flavor components in edible agricultural products without secondary processing,such as fruits,vegetables and meat, as well as the secondary processed foods including dairy products,drinks and condiments were reviewed. The technical features for GC × GC were also exhibited in this paper,and references were provided for the analysis of food flavor.
Food flavor is an important indicator evaluating quality characteristics. Usually,food flavor substances were analyzed by 1D-GC or GC-MS method. But sometimes,it is hard to separate some constituents due to the complexity of components of food flavor and matrices. The second separation of complicated flavor components in food could be realized by comprehensive two-dimensional gas chromatography( GC × GC) with better separation ability and analysis speed via the orthogonal combination of two independent columns of different mechanisms. The applications of GC × GC in the analysis of flavor components in edible agricultural products without secondary processing,such as fruits,vegetables and meat, as well as the secondary processed foods including dairy products,drinks and condiments were reviewed. The technical features for GC × GC were also exhibited in this paper,and references were provided for the analysis of food flavor.
引文
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