质谱技术在现代营养学和食品分析检测中的应用

被引：3

作者：

周蕴华

尹慧勇

机构：

[1] 中国科学院上海生命科学研究院营养科学研究所中国科学院营养与代谢重点实验室营养与代谢质谱研究中心脂肪酸代谢与营养相关疾病研究组

来源：

生命科学 | 2013年 / 25卷 / 02期

关键词：

质谱技术; 营养素; 脂质组学; 食物组学; 食品安全;

D O I：

10.13376/j.cbls/2013.02.009

中图分类号：

R151 [营养学];

学科分类号：

100403 ;

摘要：

随着质谱仪器和技术的高速发展,现代营养学研究和食品分析检测领域不断拓展,不仅深入到营养相关疾病分子机制的研究,而且建立了以分析复杂基质中复杂食物成分为主的食物组学(Foodomics)。本文概述了近年来现代质谱分析技术在蛋白质、糖类、维生素和微量元素等食物营养素检测方面的进展,着重介绍了基于质谱的脂质组学运用于营养相关疾病机制研究中所获得的新发现。针对目前公众关注的食品安全问题,本文也阐述了质谱强大的分析能力在监测食品中有害物质残留,检测食品中天然过敏原的存在和判断食品污染中的微生物致病原来源的作用。总之,质谱技术以其高灵敏度、高精度和准确度以及高通量越来越成为营养科学和食品科学不可或缺的分析手段。

引用

页码：240 / 247

页数：8

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