基于色谱-质谱联用技术的食品中糖类物质同时检测技术研究

Simultaneous Detection Technology of Carbohydrates in Food Based on Chromatography-Mass Spectrometry

糖类是食品中的重要功能组分,它能够对食品的甜味、风味、稳定性以及质构等造成较大影响。人类需要补充各种糖分,但需要结合实际情况适量摄取,摄取过多或者过少都不利于身体健康,因此糖类的种类以及含量会对食品的价值与质量造成决定性影响。为了保证食品中的糖类适宜,做好食品中糖类物质的检测十分重要。本文对基于色谱-质谱联用技术的食品中糖类物质的同时检测技术进行研究与分析。

Sugar is an important functional component in foods, which can affect the sweetness, flavor, stability and texture of foods to a large extent. Humans need to supplement a variety of sugars, but need to take appropriate amount of intake in combination with the actual situation, too much or too little sugar intake is not conducive to good health. Therefore, in foods, the type and amount of sugar will have a decisive influence on the value and quality of the video. In order to ensure the proper sugar content in food, it is very important to do a good job in the detection of sugar substances in food. This paper studied and analyzed the simultaneous detection technology of carbohydrates in foods based on chromatography-mass spectrometry.