食品中亚硝胺类化合物分析技术研究进展

Research Progress in Analysis of Nitrosamines in Food

本文主要介绍了常见亚硝胺的种类、亚硝胺对生物的危害性、亚硝胺样品的富集净化技术、亚硝胺的测定技术(气相色谱技术、气相色谱-质谱联用技术、高效液相色谱技术、高效液相色谱-质谱联用技术、热能分析技术、分光光度法及电化学检测技术)。讨论了各项分析技术,展望了亚硝胺类化合物分析技术的发展,以及食品中亚硝胺的含量控制及消除。

Nitrosamines have potential carcinogenicity and are widely spread in food,which have always been the hot spot in food analysis.In this paper,the physicochemical and the sources of N-nitrosamine compounds as well as the research progress of detection methods including gas chromatography,liquid chromatography,liquid chromatography-mass spectrometry and micellar electrokinetic capillary chromatography were reviewed.The reaearch prospect of nitorsamines analysis technology in food was also forecasted.