微萃取技术在食醋香气成分分析中的应用

摘要

Due to the low concentration in foodstuffs as well as the low odor thresholds,aroma compounds create a challenge in their extraction,separation and quantitation.Food aroma volatiles are compounds with different polarity, volatility and chemical properties, which determine the extraction techniques for their isolation from food.Microextraction techniques,especially SPME and SBSE have been used for food aroma compounds analysis for two decades.This review summarizes the use of microextraction techniques in vinegar aroma compounds analysis.%香气成分在食品中的含量低、嗅觉识别阈值低的特点使得对它们的提取、分离和定量分析面临挑战。食品中不同极性、不同挥发性和不同化学性质的香气物质需要不同的萃取方法来分离。近20年来，微萃取技术，主要是固相微萃取和搅拌棒吸附萃取在香气成分分析中的应用日益广泛，而其他的萃取技术由于技术上的局限性应用很少。对近年来微萃取技术在食醋香气成分分析中的应用进行了综述。