啤酒中揮發(fā)性有機化合物的分析存在的問題與應(yīng)對策略

摘 要：啤酒風味品質(zhì)的形成與揮發(fā)性有機化合物的種類和含量密切相關(guān)。本文綜述了啤酒中揮發(fā)性有機化合物的種類、分析方法及其面臨的復(fù)雜基質(zhì)干擾、痕量檢測和分析方法標準化等問題，提出了優(yōu)化固相微萃取、采用高靈敏度質(zhì)譜技術(shù)和建立化合物數(shù)據(jù)庫等策略，以期提升分析效能，為啤酒風味的精準分析與調(diào)控提供新思路。

關(guān)鍵詞：啤酒；揮發(fā)性有機化合物；固相微萃取；痕量檢測

Problems and Countermeasures in the Analysis of Volatile Organic Compounds in Beer

DENG Siqi

（Maoming Institute for Food and Drug Control， Maoming 525000， China）

Abstract： The formation of beer flavor quality is closely related to the types and contents of volatile organic compounds. This article reviews the types， analysis methods， complex matrix interference， trace detection， and standardization of analytical methods in volatile organic compounds of beer. Strategies such as optimizing solid-phase microextraction extraction， adopting high-sensitivity mass spectrometry technology， and establishing compound databases have been proposed to improve analytical efficiency and provide new ideas for precise analysis and regulation of beer flavor.

Keywords： beer; volatile organic compounds; solid phase microextraction; trace detection

啤酒是世界上消費比較廣泛的酒精飲料之一，其風味品質(zhì)的形成與啤酒中揮發(fā)性有機化合物的種類和含量有關(guān)。（剩余4650字）