食品中关于氰化物的检验研究

Inspection and Research on Cyanide in Food

本文阐述了氰化物的概念,氰化物的毒理特性及含有氰化物的食品,重点分析了顶空气相色谱法、荧光法、离子色谱间接法、单项扫描法等方法在不同食品中的特点及优越性,多样化的检测方法使得检测人员在面对公共食品安全问题时,能够快速的找出导致食物产生毒素的原因。同时检测的方法安全、稳定、高效、可重现性好,有针对性的解决食品中出现的关于氰化物引起的食品安全问题,从源头上避免氰化物对食品的污染,实现食品中氰化物的检验方法的快捷、高效、精准。

This paper expounds the concept of cyanide,and toxicological characteristics of cyanide,foods containing cyanide,and focuses on the characteristics and advantages of headspace gas chromatography,fluorescence,ion chromatography indirect method and single scanning method in different foods.Diversified detection methods enable inspectors to quickly find out the causes of food toxins in the face of public food safety problems.At the same time,the detection method is safe,stable,efficient,and reproducible.It specifically solves the food safety problems caused by cyanide in food,avoids the contamination of food by cyanide at the source,and realizes cyanide in food.The inspection method is fast,efficient and accurate.