啤酒中挥发性有机化合物的分析存在的问题与应对策略

摘 要：啤酒风味品质的形成与挥发性有机化合物的种类和含量密切相关。本文综述了啤酒中挥发性有机化合物的种类、分析方法及其面临的复杂基质干扰、痕量检测和分析方法标准化等问题，提出了优化固相微萃取、采用高灵敏度质谱技术和建立化合物数据库等策略，以期提升分析效能，为啤酒风味的精准分析与调控提供新思路。

关键词：啤酒；挥发性有机化合物；固相微萃取；痕量检测

Problems and Countermeasures in the Analysis of Volatile Organic Compounds in Beer

DENG Siqi

（Maoming Institute for Food and Drug Control， Maoming 525000， China）

Abstract： The formation of beer flavor quality is closely related to the types and contents of volatile organic compounds. This article reviews the types， analysis methods， complex matrix interference， trace detection， and standardization of analytical methods in volatile organic compounds of beer. Strategies such as optimizing solid-phase microextraction extraction， adopting high-sensitivity mass spectrometry technology， and establishing compound databases have been proposed to improve analytical efficiency and provide new ideas for precise analysis and regulation of beer flavor.

Keywords： beer; volatile organic compounds; solid phase microextraction; trace detection

啤酒是世界上消费比较广泛的酒精饮料之一，其风味品质的形成与啤酒中挥发性有机化合物的种类和含量有关。（剩余4650字）