食品中乙基麦芽酚检测方法的研究进展

乙基麦芽酚是一种常见的食品添加剂,因其对食品香味的改善和增强具有显著效果而被广泛的运用到食品加工中,是肉制品、面包、糕点、果冻、饮料、糖果、饼干等食品的良好香味增效剂,然而长期过量摄入乙基麦芽酚会对人体健康造成不利的影响,因此对乙基麦芽酚的检测极其必要。本文对乙基麦芽酚现有检测方法进行综合论述,重点阐述了液相色谱法、液相色谱-串联质谱法、表面增强拉曼光谱法及电化学法的优缺点及其应用现状,旨在为效率更高、适用性更强及精准度更高的乙基麦芽酚检测方法的开发提供参考依据。

Research progress of the detection methods for ethyl maltol in food

Ethyl maltol is a common food additive. Ethyl maltol is widely used in food processing because of its significant effect on improving and enhancing the flavor of food. It is a good flavor synergist for meat products, bread, cakes, jelly, beverages, candies, biscuits and other foods. However, long-term excessive intake of ethyl maltol will cause adverse effects on human health, so the detection of ethyl maltol is extremely necessary. This article reviewed the existing detection methods of ethyl maltol, and focuses on the advantages and disadvantages of liquid chromatography, liquid chromatography-mass spectrometry, surface-enhanced Raman spectroscopy, electrochemical method and the application status of these methods. It aims to provide a reference for the development of a more efficient, applicable and accurate detection method for ethyl maltol.