The Study On Application Of Chromatographic Technology To Food Safety And Quality Analysis

Food is a foundation that mankind rely on it for existence and development. Food should have good nutrition, and shouldn't contain the material or the factors which probably injure or threaten the human health. The chemistry composition in the food is very complicated, in addition to the nutritious materials such as protein, carbohydrate and fat etc., food often includes some beneficial and harmful trace elements or components, so the separation and analysis of food are very difficulty. Chromatographic technologies have very strong separating ability, high analytical accuracy, sensitivity and repetition. So they have been more and more important in food analysis. The problem of food safety has become a focus that attracts the whole world attention, in order to adapt the new situation, it is necessary to establish some quick, accurate and advanced analytical methods for food using modern instrument and installations.This thesis is aiming at developing methods of the food safety and quality analysis by chromatographic technology. Studying analytical methods of a new fungicide azxystrobin residue in fruits by GC equipped with NPD, ECD and MSD; and tetracyclines antibiotic residues in bee products by HPLC; and solid-phase extraction and direct injection by means of a column switch valve in sample preparation. The article also studied chemical composition of fatty acids from yak's milk, Gymnocypris przewalskii oil and Semen Herpetospermi by GC/MS, and volatile oil of Artemisia scoparia waldst. & kitag produced in...