Methods for the analysis of melamine and related compounds in foods: a review
Methods for the analysis of melamine and related compounds in foods: a review
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DOI：
10.1080/19440040903289720
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发表时间：
2010-01-01
影响因子：
2.9
通讯作者：
Tittlemier, S. A.
中科院分区：
文献类型：
--
作者：
Tittlemier, S. A.
近年来，我国先后发生了两起在乳制品和植物蛋白中添加三聚氰胺及相关化合物的掺假事件。这些事件促使许多政府和私人实验室开发或实施用于分析各种食品中MEL和相关化合物（包括三聚氰酸、三聚氰酸二酰胺和三聚氰酸一酰胺）的方法。已经开发了用于筛选和定量目的的方法;方法中使用的程序范围从灵敏的联用色谱-质谱技术到免疫选择性测定。在分析食品中的MEL和相关化合物的过程中会遇到各种问题。这些问题包括污染、基质效应和分析物不稳定性，其严重程度因所用方法、基质和分析物而异。
In recent years, two adulteration incidents concerning the addition of melamine (MEL) and related compounds to dairy products and vegetable proteins have occurred in China. These episodes prompted numerous governmental and private laboratories to develop or implement methods for the analysis of a wide variety of food products for MEL and related compounds, including cyanuric acid, ammeline, and ammelide. Methods have been developed for both screening and quantitation purposes; procedures used in the methods range from sensitive hyphenated chromatographic-mass spectrometric techniques to immunoselective assays. Various issues are encountered during the analysis of MEL and related compounds in food products. These issues include contamination, matrix effects, and analyte instability, and their severity varies according to the method used, and matrices and analytes examined.