食品分析

The Analysis of Foods

本文是《分析试验室》定期评述“食品分析”的第一篇评述文章。它对食品分析领域在1988～1989年期间的进展作了全面的评述。内容包括概述、各种测试方法(包括吸光光度和发光光度法、原子吸收和原子荧光光谱法、原子发射光谱法、近红外光谱法、中子活化法、X射线荧光光谱法和核磁共振法、气相色谱法、气-质联用法、高教液相色谱法、离子色谱法、薄层色谱法、电化学法和其它方法)在食品分析中的应用状况,以及掺假检验和感官检验等方面的发展状况。引用文献494篇。

This is the first biennial review on the developments in the field of analytical chemistry of foods in Fenxi Shiyanshi, which includes introduction, the application of various analytical methods (including absorption photometry and luminescence photometry, atomic absorption spectrophotometry and atomic fluorescence spectrometry, atomic emission spectromety, near-infrared spectrometry, neutron activation analysis, X-ray fluorescence spectrometry, nuclear magnetic resonance, gas chromatography, GC/mass spectrometric analysis, high performance liquid chromatography, ionchomatography, thin layer chromatography, electrochemical analysis and other methods) to food analysis, adulterant detection and sensory test, etc., during the period of Jan. 1988 to Dec. 1989, with 494 references cited.