标题:Application of GC-IMS in Detection of Food Flavor Substances
作者:He W.; Ren F.; Wang Y.; Gao X.; Wang X.; Dai X.; Song J.
作者机构:[He, W] School of Chemistry and Bioengineering, Qilu Institute of Technology, Jinan, Shandong, 250200, China;[ Ren, F] Jinan Hanon Instruments Co., Lt 更多
通讯作者:Dai, X(daixia696@163.com)
通讯作者地址:[Dai, X] School of Health, Shandong University of Traditional Chinese Medicine, MOE Key Laboratory for Analytical Science of Food Safety and Biology, 更多
来源:IOP Conference Series: Earth and Environmental Science
出版年:2020
卷:545
期:1
DOI:10.1088/1755-1315/545/1/012030
摘要:Gas chromatography-ion migration spectroscopy (GC-IMS) is an effective method for the separation and sensitive detection of volatile organic compounds (Vocs). This technology combines the advantages of high separation ability of GC and rapid response of IMS, with fast response speed, high sensitivity, convenient operation and low cost. It has been widely used in the fields of drug detection, disease monitoring and environmental protection, especially in the field of food flavor analysis. This review first introduces the working principle of GC-IMS, and then summarizes the application of GC-IMS in the detection of flavor substances in food in recent years. Finally, the future paths in the research and development of GC-IMS are discussed. © Published under licence by IOP Publishing Ltd.
收录类别:SCOPUS
资源类型:期刊论文
原文链接:https://www.scopus.com/inward/record.uri?eid=2-s2.0-85090027283&doi=10.1088%2f1755-1315%2f545%2f1%2f012030&partnerID=40&md5=f0462beecd6730d0bb53d6ff240a6204
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