气相色谱-质谱联用测定食品风味的样品预处理研究

Studies on Samples′ Pretreatment of Measuring Food Flavor by Gas Chromatography-Mass Spectra

为提高气相色谱-质谱联用法(GC-MS)测定食品风味的准确性和稳定性,对样品预处理的各种方法进行了探讨。针对各种方法的原理、操作、装置及优劣性进行了比较研究,样品预处理是食品风味仪器分析的关键,本文试图找出最先进和最具代表性的样品预处理方法并分类应用,以期为食品风味研究工作者提供一定的理论依据。

In order to improve the accuracy and stability of food flavor analysis by Gas Chromatography-Mass Spectra （ GC- MS）, some methods to samples＇ pretreatment are studied. Characteristics of those methods such as principles, operation, apparatus, advantages and disadvantages are compared and discussed. Samples＇ pretreatment is the key point of food flavor analysis by GCMS. This article tries to find out advanced and typical methods for samples＇ pretreatment, hoping that some suggestions could be made to food flavor expert＇s future research.