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色谱指纹图谱技术在咖啡质量控制应用中的研究进展

Research Progess of Chromatographic Fingerprint Technology in the Application of Coffee Quality Control
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摘要 本文就三种色谱技术(液相色谱、气相色谱和全二维色谱)及其在咖啡质量控制应用中的研究进展进行综述。通过对咖啡的起源、分布、主要成分和风味特征,以及色谱指纹图谱的构建方法进行描述,进一步揭示色谱指纹图谱技术在其品控方面的重要性和应用前景。色谱技术作为一种物理化学的分离分析方法,克服了传统光学、质谱分析方法的缺点,即分析之前需要复杂的样品处理和分离过程。因此,色谱技术是最重要的一种分析方法,同时也是目前应用最广泛的分析方法之一。色谱技术兼有分离效率高、分析速度快、检测灵敏度高等特点,使得其在咖啡的质量控制中占有不可或缺的地位。在实际应用中,通常将色谱技术与化学计量学进行结合以实现对咖啡产品的质量控制。 This study reviewed the progress of three chromatographic techniques(liquid chromatography, gas chromatography, comprehensive two-dimensional chromatography) and their applications in coffee quality control. The importance and application prospect of chromatographic fingerprint technology were further revealed by describing the origin, distribution, main components and flavor characteristics of coffee, as well as the construction method of chromatographic fingerprinting. As a physicochemical separation and analysis method, chromatography overcame the shortcomings of traditional spectroscopy and mass spectrometrythat required complex sample processing and separation before analysis. As one of the most important analytical methods and one of the most widely used methods, chromatographic separation technology had the characteristics of high separation efficiency, fast analysis speed and high detection sensitivity, making it an indispensable position in the coffee quality control.. In practical applications, chromatography was often combined with chemometrics to achieve the quality control of coffee productsl.
作者 董文江 程可 胡荣锁 赵建平 初众 宗迎 DONG Wen-jiang1, CHENG Ke12, HU Rong-suo1, ZHAO Jian-ping1'2, CHU Zhong1'2, ZONG Yingl'2 (1. Spice and Beverage Research Institute, CATAS, Wanning 571533, China)(2.National Center of Important Tropical Crops Engineering and Technology Research, Hainan Provincial Engineering Research Center of Tropical Spice and Beverage Crops, Wanning 571533, China)(3.College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China)
出处 《现代食品科技》 北大核心 2018年第3期262-269,225共9页 Modern Food Science and Technology
基金 国家自然科学基金资助项目(31501404) 中国热带农业科学院基本科研业务费专项资金(1630142017005)
关键词 咖啡 色谱指纹图谱 化学计量学 质量控制 coffee chromatographic fingerprint chemometrics quality control
作者简介 董文江(1985-),男,博士,副研究员,研究方向:食品化学、化学计量学;赵建平(1965-),男,研究员,研究方向:热带作物加工
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