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食品与发酵工业  2020, Vol. 46 Issue (2): 293-298    DOI: 10.13995/j.cnki.11-1802/ts.022614
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气相色谱-嗅闻仪/质谱仪检测技术在食品香气物质分析中的研究进展
李超1, 柯润辉2*, 王明2, 李春媛3, 王逍2, 陈嘉杰2, 吴奕萱2
1 (中国家用电器研究院,北京,100037)
2 (中国食品发酵工业研究院有限公司,国家食品质量监督检验中心,北京,100015)
3 (国家农产品保鲜工程技术研究中心,天津,300000)
Research progress on analysis of food aroma substances by GC-O/MS
LI Chao1, KE Runhui2*, WANG Ming2, LI Chunyuan3, WANG Xiao2, CHEN Jiajie2, WU Yixuan2
1 (China Academy of Home Appliances, Beijing 100037, China)
2 (China Food fermentation Industry Research Institute Co., Ltd., National Food quality Supervision and Inspection Center, Beijing 100015, China)
3 (National Agricultural products fresh-keeping Engineering Research Center, Tianjin 300000, China)
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摘要 香气是食品重要品质之一,香气物质的千差万别是食品特征风味形成的主要原因,研究香气物质对食品工业的工艺优化和产品研发具有重大意义,而气相色谱-嗅闻仪/质谱仪(gas chromatography -olfactometry/mass spectrometry,GC-O/MS)就是研究食品香气物质的热点技术。该文综述近5年GC-O-MS检测技术在食品领域的研究进展,包括样品的前处理技术和仪器分析的发展、关键香气物质的鉴定、化学计量法对实验数据的相关分析等方面,以求为推进食品香气研究工作提供新思路。
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李超
柯润辉
王明
李春媛
王逍
陈嘉杰
吴奕萱
关键词:  风味  香气物质  GC-O-MS  高分辨率法  化学计量法    
Abstract: Aroma is one of the important qualities of food, and the difference of aroma components is the main reason for the formation of food characteristic flavor. The study of aroma active components is of great significance to the process optimization and product development of food industry, and Gas chromatography -olfactometry/mass spectrometry (GC-O/MS) is a hot technology to study food aroma active components. The research progresses of GC-O-MS detection technology in food field in last five years are summarized in this review, including the development of sample pretreatment technology and instrumental analysis, the identification of key aroma substances, and the correlation analysis of experimental data by chemometrics, etc. It is hoped that this review could help with the research and application of the study on food aroma in the future.
Key words:  flavor    aroma substances    GC-O-MS    high resolution method    chemometrics
收稿日期:  2019-10-23                出版日期:  2020-01-25      发布日期:  2020-03-13      期的出版日期:  2020-01-25
基金资助: 农业农村部农产品贮藏保鲜重点实验室开放基金(kf2019008)
作者简介:  学士,工程师(柯润辉高级工程师为通讯作者,E-mail:runhuike@163.com)。
引用本文:    
李超,柯润辉,王明,等. 气相色谱-嗅闻仪/质谱仪检测技术在食品香气物质分析中的研究进展[J]. 食品与发酵工业, 2020, 46(2): 293-298.
LI Chao,KE Runhui,WANG Ming,et al. Research progress on analysis of food aroma substances by GC-O/MS[J]. Food and Fermentation Industries, 2020, 46(2): 293-298.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.022614  或          http://sf1970.cnif.cn/CN/Y2020/V46/I2/293
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