气相-离子迁移谱在食品风味检测中的应用

Application of Gas Chromatography-Ion Mobility Spectrometry inFood Flavor Detection

采用气相-离子迁移谱联用技术。首先,通过气相色谱完成挥发性成分分离,再经离子迁移谱完成分子电离,最后根据离子迁移率的差异进行分离检测。该技术适用于食品的快速筛查和可视化分析,具有体积小、分离效果好、检测速度快、灵敏度高优点。介绍了气相-离子迁移谱联用技术的工作原理、基于指纹图谱的数据处理及化学计量学分析方法,以及在国内外食品特征香气风味检测、液态食品及肉制品掺假检测、食品贮藏保鲜及加工过程监控中的应用,分析其存在数据库不完善、特征峰有效选取缺乏机器学习方法等局限性,对气相-离子迁移谱联用技术在食品检测中的应用前景进行了展望。

The combined technique of gas chromatography-ion mobility spectrometry(GC-IMS)firstly completes the sample volatile component separation by gas chromatography,and then ionization by ion migration spectrum.Finally,the separation and detection are carried out according to the difference of ion mobility.This technology is suitable for rapid screening and visual analysis of food,which has various advantages of minute extension,good separation effect,rapid detection,high sensitivity,and no derivatization,etc.This article introduced the working principle of GC-IMS,data processing based on fingerprints and chemometric analysis methods,as well as the detection of characteristic flavor components of food between domestic and international,detection of adulteration of liquid food and meat products,and food storage and preservation.And the application in processing monitoring,analyzed its limitations such as imperfect database,effective selection of characteristic peaks and lack of machine learning methods.Morever,it pointed out that GC-IMS has a good application prospect in the field of food flavor analysis.