食品中对羟基苯甲酸酯类的检测方法研究进展

Research Progress on Analytical Methodology for Determination of Parabens in Food

对羟基苯甲酸酯类由于其颇具争议的雌激素活性和在食品中的广泛使用使其在检测方面受到极大的关注。目前主要的检测方法有毛细管电泳法、气相色谱法、液相色谱法、质谱法。主要综述了食品中对羟基苯甲酸酯类检测方法的研究状况。并对样品前处理方法和检测技术进行了分析和比较,包括这些检测方法的原理、适用范围、技术参数和优缺点等,旨在为建立简单高效且经济准确的检测技术提供参考。

The controversial estrogenic activity and widespread use in food of parabens make this group of compounds particularly interesting from an analytical point of view. So far, the main analytical methodology includes CE, GC, LC and MS. The analytical methodology for the determination of parabens in food was reviewed. The pretreatment methods and detection technologies were analyzed and compared, including their principles, the range of applications, technical parameters and merits and faults, and so on. It was expected to be useful for the development of simple, rapid, economical and accurate technology of detection.