| 摘要: |
| 简述了食品生产企业产生的异味无机物、有机物的种类，指出其异味主要来源于食品加工、原料贮存以及废物处理等环节，分析了异味物质的产生机理。介绍了空气中异味物质的监测方法包括，嗅辨法、气相色谱-质谱联用法、傅里叶红外光谱法以及气相色谱/气相色谱-质谱与嗅闻联用法等，及其适用性，以及测定结果的评价方法。 |
| 关键词: 食品企业 空气 异味监测 |
| DOI： |
| 分类号:X830；X512 |
| 文献标识码:B |
| 基金项目:江苏省环保科研课题基金资助项目（2015024） |
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| Odor Monitoring in the Ambient Air around Food Industry |
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HU Guanjiu， CHEN Sulan， GAO Zhanqi， WANG Hui， ZHU Bingqing， WANG Junfei
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State Environmental Protection Key Laboratory of Monitoring and Analysis for Organic Pollutants in Surface Water， Jiangsu Environmental Monitoring Center ， Nanjing， Jiangsu 210036， China
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| Abstract: |
| The odor inorganic and organic compounds from food industry were introduced， and the main odor sources including food processing， raw materials storage， and waste treatment were pointed out. The reactions leading to odor compounds were analyzed. The monitoring methods for odor in air， such as olfactometry， gas chromatography mass spectrometry， Fourier infrared spectroscopy， and gas chromatography/ gas chromatography mass spectrometry combined with olfactometry were introduced， as well as the suitability and the evaluation method of the determination result. |
| Key words: Food industry Air Odor monitoring |
