气味指纹技术在食品品质安全检测中的应用

The application of odor fingerprint analysis technologies in food quality and safety detection

摘要: 介绍了常用的气味指纹分析技术:固相微萃取结合气质联用（SPME-GC-MS）技术、气相色谱-嗅闻（gas chromatography-olfactory,GC-O）技术和电子鼻（electronic nose）技术,综述了它们在食品新鲜度检测、有害微生物检测和货架期预测等方面应用的现状,展望了上述技术在食品品质劣变分析和安全检测中的发展趋势。

Abstract: The commonly used technologies of odor fingerprint analysis:solid-phase micro-extraction combined with gas chromatography and mass spectrometry (SPME-GC-MS) technology, gas chromatography-olfactory (GC-O) technology and electronic nose technology were described.The application status of the technologies in food freshness detection, harmful microbial detection and shelf life prediction was summed up.The development trend of the technologies in analysis of food quality deterioration and safety detection was previewed.