酒类产品中食品添加剂的检测技术进展
食品添加剂在合理使用时, 可以有效改进食品的口味和使用性质, 因而广泛应用于食品行业。但随着我国市场经济的不断发展, 许多超范围使用与超剂量使用的添加剂滥用事件也浮现了。食品添加剂的定性与定量检测受到越来越多的关注。酒类产品中食品添加剂使用量通常在(μg/L~mg/L)范围内, 这对检测技术提出了较高的要求。本文介绍了目前酒产品的国家标准要求, 综述了近年来国内外对酒及相似基体中着色剂、甜味剂、防腐剂等食品添加剂检测方法的研究进展, 包括气相色谱法、气相色谱-串联质谱法、液相色谱法、液相色谱-串联质谱法、离子色谱法、毛细管电泳法等。最后比较了上述检测方法的优缺点, 并对其发展趋势作了展望。
Food additives are widely used in food industry for the function of improving taste and properties. But with the development of market economy, many food additive abuse events have also happened. The qualitative and quantitative detection of food additives received an increasing attention. Food additives in alcohol products were usually limited from μg/L to mg/L, which had put forward higher requirements for the detection technologies. In this paper, the national standards of liquor products were presented. Detection methods that commonly used of food additives in wine at home and abroad were reviewed, as well as the progress in new application of gas chromatography-mass spectrometry and high performance liquid chromatography-mass spectrometry. Finally, the future trends of detection method for food additives in wine were also prospected.
标题：酒类产品中食品添加剂的检测技术进展
英文标题：Research progress on detection methods of food additives in wine
作者：
李小佳 北京科技大学化学与生物工程学院
马康 中国计量科学研究院化学所
弓爱君 北京科技大学化学与生物工程学院
曹艳秋 北京科技大学化学与生物工程学院
中文关键词:酒,防腐剂,着色剂,甜味剂,检测方法,
英文关键词:wine,preservative,colorant,sweetener,detection methods,
发表日期：2014-04-01
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