食品饮料测试的化学分析

对食品饮料进行化学分析可保证产品安全性、质量及信誉，有效避免食品标错，让消费者远离掺假、食品错标及不安全的饮品。为此，需要形成一套全方位的监管体系，包括适当的食品立法、监管机构加强管控、食品安全机构及科研院校的深入研究加大食品及其加工工艺知识的宣传，以及加强行业自律等。

鉴于食品饮料行业产品上市的复杂性，这种全方位的监管体系格外重要。例如，肉制品加工的污染可能来自加工工艺、动物饲料甚至是种植饲料的土壤。

因而，食品饮料行业中的分析测试还可能牵涉到土壤及水的质检和空气检测等环境测试。在食品饮料分析和质检中可运用多种分析和仪器方法来检测其安全性、质量以及营养价值。在化学测试实验室中对现代复杂的饮食进行分析时，还要遵循全球及当地的法规。

常用的化学分析技术

• 用反射法和光谱法进行消毒
• 用容量滴定确定盐、维他命C和钙等原料成分
• 用卡尔费休（KF）滴定法确定水含量
• 用原子吸收光谱法（AAS）分析微量元素
• 用电感耦合等离子体（ICP）确定金属含量
• 平面农药提取结合QuEChERS固相萃取的样品制备方法
• 用固相微萃取（SPME）的方法制备直接用于仪器分析的样品
• 用高效液相色谱和超高效液相色谱（质谱检测）筛查毒素和农药
• 滴定
• 用气相色谱（GC）确定脂肪酸甲酯（FAME）
• 酶促分析法确认碳水化合物、糖类、脂质和蛋白质的原料成分

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相关实验方案

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包装食品和饮料的营养数据

食品包装上必须呈现营养数据，以便消费者根据饮食需求或饮食相关病症控制要求来理性消费。因此，根据相关标签法规，营养标签需提供营养成分、含量以及热量值等详细信息。生产者为说明营养成分对食品中的碳水化合物（糖、糖类）、膳食纤维、有机酸、糖醇、脂肪（脂肪酸、脂肪酸甲酯、甘油酯）、蛋白质（氨基酸，多肽）、钠、维他命和矿物质等营养成分进行附加测试非常重要。

食品饮料安全的污染测试

食品安全化学分析可保证食品没有过敏原、有害杀虫剂残留、重金属、霉菌毒素及兽用药物残留。农作物保护和食品加工工艺的进步使得食品产量得以大幅提高。 同时，政府监管部门也在持续审查这些进步的长期影响，避免副作用，例如为农作物增产而加大杀虫剂用量。

食品掺假和错标的分析测试

食品防伪测试可让消费者远离掺假和标签错误的食品，从而保证食品信誉。通过多种分析方法可以发现以次充好或使用非法化学添加剂来改变或掩盖原料特性的行为。