食品中三聚氰胺的检测技术研究现状

Research Advances of Analytical Techniques for Detection of Melamine in Food

三聚氰胺具有66.67%的含氮量,可作为食品中的非法添加物以造成蛋白质含量虚高。由于能够对人体健康造成威胁,且由三聚氰胺引起的相关食品安全事件时有发生,因此开发灵敏、高效和快速的检测方法十分必要。文章旨在综述国内外检测食品中三聚氰胺的相关技术,主要介绍了各种技术的原理和特点。

Melamine is a nitrogen-rich （-66.67 %） organic compound. It was used to falsely increase the apparent milk protein and was not discovered due to the routinely used methods could not distinguish between nitrogen from protein and non-protein sources, which resulted in incorrectly high protein measurements. Melamine is a threaten to the health of people, and food safety affairs happened sometimes. Now develop sensitive, efficient and rapid analytical techniques are a key of analysis. The paper introduced the principle and parameters of various analytical techniques for detection of melamine in food.