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食品安全重于泰山,因此为了确保食品安全就必须要对水平进行相应的检测,在当前社会中,食品检测是确保食品安全最常用的手段,同时也是最有效地手段。酱油是人们日常生活中一种常用的调味品,然而由于市场管理的不规范,从而导致了许多质量不合格的酱油流入了市场,从而为人们的身体健康产生了极大的威胁。随着微乳电动毛细管色谱法在酱油氯丙醇分离检测中的应用,使得其检测效率和质量都得到了大幅度提升,从而为我国的食品安全奠定了坚实的基础。而为了促进微乳电动毛细管色谱法的发展和确保酱油质量,加大对微乳电动毛细管色谱法分离检测酱油中的氯丙醇的分析研究力度不仅意义重大,而且迫在眉睫。本文通过对微乳电动毛细管色谱法的深入研究,然后对微乳电动毛细管色谱法分离检测酱油中的氯丙醇进行了详细阐述,以供同行参考。
Food safety is more important than Taishan. Therefore, in order to ensure food safety, it is necessary to measure the level accordingly. In the current society, food testing is the most commonly used and most effective means of ensuring food safety. Soy sauce is a commonly used seasoning in people’s daily life. However, because of the non-standard market management, many unqualified soy sauce flows into the market, posing a great threat to people’s health. With the application of microemulsion electrokinetic capillary chromatography in the separation and detection of soy sauce chloropropanols, the detection efficiency and quality have been greatly improved, which has laid a solid foundation for food safety in our country. In order to promote the development of microemulsion electrokinetic capillary chromatography and ensure the quality of soy sauce, it is not only significant but also urgent to increase the analytical study on the separation and detection of chloropropanol in soy sauce by microemulsion electrokinetic capillary chromatography. In this paper, by micro-emulsion electrokinetic capillary chromatography in-depth study, and then the microemulsion electrokinetic capillary chromatography separation of soy sauce in the chloropropanols were described in detail for peer reference.