现代分析技术在调味品鉴别中的应用

Application of Modern Analysis Technique Used in Identification of Condiments

介绍理化分析法(包括常规化学分析法、色谱法和光谱法、电导法)、热分析法等现代分析技术在调味品鉴别中的应用,旨在为调味品的掺假鉴别研究提供综合性的参考。色谱法具有分离效能高、化验速度快和样品用量少等特点,适用于组分定性鉴别和定量分析;光谱法有较低的检出限、灵敏度高和操作简单等特点应用范围较广;热分析技术具有试样微量化、高效和低成本等优点,在食品研究中具有较好的实用性,如脱水脱酸、热稳定性、组分分析。了解调味品的鉴别方法对于调味品的惨假、鉴别以及更合理的进行调味品鉴别研究具有一定的参考意义。

The paper introduced the application of physicochemical analysis(including conventional chemical analysis,chromatographic,spectrometric analysis and conductivity method),thermal analysis and other modern analysis technique in identification of condiments,in order to provide comprehensive reference for the study of adulteration of condiments.The chromatographic method had the characteristics of high separation efficiency,fast assay and low sample consumption,and it was suitable for qualitative identification and quantitative analysis of components.The spectral method had the characteristics of low detection limit,high sensitivity and simple operation.Thermal analysis technology had the advantages of sample microquantification,high efficiency and low cost,and it had good practicability in food research,such as dehydration and deacidification,thermal stability and component analysis.Understanding the method of condiment identification was of certain reference significance for the identification of condiment and the more reasonable research of condiment identification.