Research of food additives and their detection technology

International college, Beijing University of Agriculture, Chang Ping, 102206, China

^* Corresponding author’s e-mail: Gaoyuzhu1229@163.com

Abstract

Given the critical role food additives play in both public health and biomedicine, it's essential to prevent microbial contamination in food processing, which necessitates the careful use of additives to safeguard health. In order to avoid microbial contamination during food preparation and consumption, manufacturers need to add food additives. However, the overdose of food additives would affect health. Food additives need to be detected and controlled. Four commonly used detection methods, namely highperformance liquid chromatography, capillary electrophoresis, thin layer chromatography and electrochemical analysis, and two combined detection methods, namely LC-MS/MS and GC-MS/MS, are listed in this paper. High separation efficiency, selectivity, and sensitivity are all advantages of highperformance liquid chromatography. But the analysis time is longer than that of gas chromatography. The operation of thin-layer chromatography is simple and the color is convenient. The combined detection techniques of LC-MS/MS and GC-MS/MS were compared. This article summarized the advantages and disadvantages of the commonly used detection method and combined detection methods. It is concluded that the precision of the combined method is higher, but the equipment and process of detection are complicated.