气相色谱－质谱联用技术在食品添加剂检测中的应用研究

关键词：气相色谱－质谱联用；食品添加剂检测；基质效应；高通量筛查；质量控制中图分类号：TS207.3 文献标志码：A 文章编号：1674-0270（2026）01-0117-04DOI:10.16043/j.cnki.cfs.2026.01.030

Research on the Application of Gas Chromatography-Mass Spectrometry in the Detection of Food Additives

ZHANG Hao (Shandong College of Chemical Technicians, Tengzhou 277599, China)

Abstract: This paper systematicalldiscusses thebasic principles and technical characteristics of gas chromatographymasspectrometry (GC-MS),mainly studies the application of this technology in the detectionoffood additives in grains and oils,fruitsandvegetables,meat anddairy products,beverages,and otherfood categories,analyzes the main problems encountered inthe detection process,andproposes coresponding solutions,withtheaim to provide theoretical basis and methodological support for the risk monitoring, quality controland regulatory decision-making offood additives.

Key Words: GC-MS; food additive detection; matrix effect; high-throughput screening; quality control

食品添加剂作为现代食品生产的重要材料，其合理使用和精准监测同食品安全、消费者健康息息相关。（剩余6389字）