腌制食品中N-亚硝胺类化合物分析方法的研究进展
Research Progress on Analytical Methods for N-Nitrosamine Compounds in Pickled Foods
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摘要: 本文简要介绍了腌制食品中N-亚硝胺类化合物的种类及特性，重点综述了气相色谱法、气相色谱-质谱法、液相色谱法、液相色谱-质谱法和胶束电动毛细管色谱法等技术在腌制食品中N-亚硝胺类化合物分析中的应用进展（引用文献39篇）。Abstract: This paper briefly introduced the types and characteristics of N-nitrosamine compounds in pickled foods, and mainly summarized the research progress of analytical methods for N-nitrosamine compounds in pickled foods, such as gas chromatography, liquid chromatography, liquid chromatography-mass spectrometry and micellar electrokinetic capillary chromatography (39 ref.cited).
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