离子色谱法在食品安全日常筛查中的应用与实践

Application and Practice of Ion Chromatography in Routine Food Safety Screening

摘要

日常食品安全筛查是防范食源性疾病的重要手段。离子色谱法（IC）因灵敏度高、可多组分同时检测等优点，在食品检测领域应用广泛。本文系统介绍了该技术的原理，重点总结了离子色谱法在食用油中氯丙醇酯、磷酸盐、亚硫酸盐等极性污染物检测的前处理优化方案及实际应用数据，并对果蔬、肉制品、乳制品等其他食品基质的应用做了概述。针对基质干扰大、检测范围受限等问题，提出了改进建议并展望了发展方向。本文所有实验数据均有明确来源（公开发表文献或实验室内部验证报告），以期为基层粮油检测实验室提供真实、可追溯的技术参考。

Abstract

Routine food safety screening serves as a crucial measure for preventing foodborne diseases. Ion chromatography (IC), with its high sensitivity and capability for simultaneous multi-component detection, has been widely applied in food testing. This paper systematically introduces the principles of this technology, focusing on summarizing optimized pretreatment protocols and practical application data for detecting polar contaminants such as chloropropanol esters, phosphates, and sulfites in edible oils using IC. It also provides an overview of IC applications in other food matrices including fruits, vegetables, meat products, and dairy products. Addressing challenges such as significant matrix interference and limited detection ranges, the paper proposes improvement suggestions and outlines future development directions. All experimental data presented are from clearly documented sources (either published literature or laboratory-validated internal reports), aiming to provide grassroots grain and oil testing laboratories with practical, traceable technical references for routine food safety screening.

关键词

离子色谱法 / 食品安全 / 极性污染物

Key words

ion chromatography / food safety / polar contaminants

参考文献

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