摘要
亚硝胺作为食品中重要的化学致癌物之一,一直以来就是食品分析检测的研究热点。综述了食品中亚硝胺类化合物的传统分析技术(包括比色法、薄层色谱法、紫外-可见分光光度法)和新型分析技术(包括气相色谱法、气相色谱-质谱联用法、高效液相色谱法),并对食品中亚硝胺类化合物分析技术的研究前景进行了展望。
As one of the most important chemical carcinogens in foods,nitrosamine has always been the hotspots of food analysis and detection. In this paper, the traditional analytical techniques of nitrosamines in food（including colorimetric method, thin layer chromatography, ultraviolet-visible spectrophotometry）and new analytical techniques（including gas chromatography, gas chromatography-mass spectrometry, high performance liquid chromatography）were reviewed. The research prospected of nitrosamines analysis technology in food was also forecasted. It provided a theoretical basis for the detection of nitrosamines in food contaminants and ensured the food safety.
作者
王子微
陈美如
黎敏
黄哲
李雪楠
袁媛
WANG Ziwei;CHEN Meim;LI Min;HUANG Zhe;LI Xuenan;YUAN Yuan(College of Food and Engineering,Jilin University,Changchun,Jilin 130062,China)
出处
《农产品加工》
2018年第9期63-65,共3页
Farm Products Processing
基金
吉林大学2017年大学生创新创业项目(2017B87838)
关键词
亚硝胺
分析技术
食品安全
nitrosamines
analytical methods
tood satety
