摘要
挥发性N-亚硝胺化合物在肉制品中痕量存在,其分离、分析十分困难。本文综述肉制品中挥发性亚硝胺检测技术研究进展,主要介绍5种前处理技术包括水蒸气蒸馏法、固相萃取法、固相微萃取法、微波辅助分散液-液微萃取法和分散固相萃取法,并概述气相色谱法、液相色谱法对多种挥发性亚硝胺定性定量分析的应用进展。最后指出肉制品中挥发性亚硝胺检测技术发展中面临的困难以及未来发展趋势。
The separation and analysis of volatile N-nitrosamines in meat products are difficult tasks because they are present at trace levels.In this paper,advances in techniques for the detection of volatile N-nitrosamines in meat products are summarized.Five pretreatment techniques including steam distillation,solid-phase extraction,solid-phase micro-extraction,microwave-assisted extraction coupled with dispersive liquid-liquid micro-extraction and dispersive solid-phase extraction are outlined.The application of gas chromatography and liquid chromatography in qualitative and quantitative analysis of volatile N-nitrosamines is also reviewed.Finally,the difficulties in the development of new techniques for the detection of volatile nitrosamines in meat products and future trends are discussed.
作者
梁秀清
杨颖
张红霞
王艳丽
李芳芳
刘艳明
LIANG Xiuqing;YANG Ying;ZHANG Hongxia;WANG Yanli;LI Fangfang;LIU Yanming(Shandong Institute for Food and Drug Control,Shandong Research Center of Engineering and Technology for Safety Inspection of Food and Drug,Jinan 250101,China)
出处
《肉类研究》
2021年第1期98-104,共7页
Meat Research
