摘要
白酒中已报道发现的物质成分,具有种类多、含量分布广、结构差异大的特点。因此基质效应普遍存在于白酒物质检测中,对目标化合物的准确定性、定量有一定挑战。本文综述了白酒基质效应的影响因素、产生后果和消减途径,特别是聚焦前处理方法应用、仪器分析方法选择、基质匹配法和内标法等减少和补偿基质效应方法的研究进展,旨在为提高白酒分析的准确性和科学性提供理论依据,并为酒企质控指标的科学构建提供理论支持。
A variety of components with different chemical structures have been found in Baijiu at highly variable concentrations.Therefore,matrix effects is prevalent in Baijiu analysis,posing challenges to the accurate characterization and quantification of target compounds.This paper aims to summarize the influential factors,consequences and elimination/reduction pathways of the matrix effects in Baijiu analysis.It focuses on recent progress in the methods of reducing and compensating for the matrix effects,such as the application of pretreatment methods,the selection of instrumental analytical methods,matrix matching calibration and internal standard calibration.This review lays a theoretical foundation for improving the accuracy and scientific rigor of Baijiu analysis and provides theoretical support for Baijiu producers in the scientific construction of quality control indexes.
作者
连旭东
商晓龙
贾银桃
叶思廷
安明哲
赵东
郑佳
孙啸涛
董蔚
LIAN Xudong;SHANG Xiaolong;JIA Yintao;YE Siting;AN Mingzhe;ZHAO Dong;ZHENG Jia;SUN Xiaotao;DONG Wei(Key Laboratory of Geriatric Nutrition and Health,Ministry of Education,Key Laboratory of Brewing Molecular Engineering of China Light Industry,Beijing Technology and Business University,Beijing 100048,China;Wuliangye Group Co.Ltd.,Yibin 644000,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2024年第21期323-330,共8页
Food Science
基金
“十四五”国家重点研发计划重点专项(2022YFD2101205)
国家自然科学基金青年科学基金项目(32102122)。
关键词
白酒
基质效应
风味物质
风险因子
消减和补偿方法
Baijiu
matrix effects
flavor compounds
risk factors
reduction and compensation methods
