在发酵食品中检测反体的研究进展
Ziwang Liu1, Xiaolu Zhou1, Baisen Chen1
1School of Chemistry, Sun Yat-sen University, Guangzhou 510006, China.
Food research international (Ottawa, Ont.)
|February 28, 2026
概括
精确检测发酵食品中的反体 (镜像分子) 对于质量控制至关重要. 本综述涵盖了在各种发酵产品中分析这些重要化合物的方法和挑战.
科学领域:
- 食品科学 食品科学 食品科学
- 分析化学 分析化学
- 生物化学 生物化学
背景情况:
- 发酵食品在全球范围内具有重要意义,其反体影响其风味,健康益处和质量.
- 作为立体异构体,酶体具有独特的生物活动,对发酵食品的特性至关重要.
- 精确的反体检测对于质量控制和优化发酵过程至关重要.
研究的目的:
- 审查最近在发酵食品中检测反体的进展.
- 分析在发酵过程中影响反体配置的因素.
- 总结当前和新兴的检测方法.
主要方法:
- 染色技术:气相色谱 (GC),高性能液相色谱 (HPLC),超临界流体色谱 (SFC),毛细管电泳 (CE).
- 快速检测方法:化学发光,表面增强拉曼散射 (SERS),光,电化学.
- 在动物 (乳制品,肉类) 和植物 (谷物,蔬菜,水果,茶) 发酵食品中的应用分析.
主要成果:
- 确定了影响异构体的关键因素,包括原材料,添加剂,微生物代谢和工艺条件.
- 详细介绍了各种染色学和快速检测方法的优点和局限性.
- 突出了广泛的发酵食品类型的实际应用.
结论:
- 复杂的食物矩阵和反体分离仍然存在挑战.
- 未来的前景包括跨学科技术集成,新型分离材料和智能检测平台.
- 增强的反体检测将改善发酵食品的质量和过程优化.
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