摘要
食品发酵过程中可形成一些有毒代谢产物,对发酵食品产生了一定的安全隐患。代谢组学作为一门新兴技术,可对生物代谢过程中产生的小分子代谢产物实现实时分析与监测。应用气相色谱-质谱联用、离子色谱、反相高效液相色谱、高效液相色谱结合串联质谱、液相色谱-电喷雾电离飞行时间质谱等代谢组学技术分析酒饮料、葡萄酒、奶酪、香肠、酱油等食品中的有毒代谢产物,可实时监测食品发酵过程中的氨基甲酸乙酯、生物胺和亚硝酸盐的形成与变化状况,为提高发酵食品的安全控制水平和推动代谢组学在发酵食品领域的应用提供借鉴与参考。
Some toxic metabolites were produced during the process of food fermentation, which caused safety problems to fermented food. As a new technology, metabolomics can analyze and monitor small molecule metabolites of biological metabolism in real time. Technologies of gas chromatogram- mass spectrometry （ GC-MS）, ion chromatography （ IC ）, reversed - phase high performance liquid chromatography （ RP- HPLC ）, HPLC-MS/MS and liquid chromatography-high resolution time of flight mass spectrometer（LC-ESI-TOFMS） were used to analyze toxic metabolites in food such as alcoholic beverage, wine, cheese, sausage, soybean sauce.The formation and changes of ethyl carbamate, biogenic amine and nitrite were analyzed at different fermentation period. It can provide references for increasing the safety of fermented food and promoting application in the field of fermented food.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第5期388-393,共6页
Science and Technology of Food Industry
基金
"十二五"国家科技支撑计划课题(2012BAD29B06)
辽宁省高等学校创新团队课题(LT2014024)
关键词
代谢组学
发酵食品
有毒代谢物
分析
metabolomics
fermented food
toxic metabolites
analysis
