食品科学面临越来越复杂和挑战,需要更有效率,准确,和灵敏的分析技术。质谱成像(MSI)作为一种革命性的工具,提供更多分子水平的见解。这篇综述深入探讨了MSI在食品科学中的应用和挑战。它介绍了MSI原理和仪器,例如基质辅助激光解吸/电离,解吸电喷雾电离,二次离子质谱,和激光烧蚀电感耦合等离子体质谱,突出了它们在化学成分分析中的应用,品种鉴定,真实性评估,内源性物质,外源污染物和残留物分析,质量控制,以及食品加工和食品储存中的过程监控。尽管有潜力,MSI面临着诸如仪器的复杂性和成本等障碍,样品制备的复杂性,分析能力有限,食品样品的MSI缺乏标准化。虽然MSI在食品分析中具有广泛的应用,可以提供更全面,更准确的分析结果,挑战依然存在,需要进一步的研究和解决方案。未来的发展方向包括成像器件的小型化,高分辨率和高速MSI,多组学和多模态数据融合,以及数据分析和人工智能的应用。这些发现和结论为食品科学领域提供了有价值的参考和见解,为食品科学的进一步研究和实践提供了理论和方法支持。
Food science encounters increasing complexity and challenges, necessitating more efficient, accurate, and sensitive analytical techniques. Mass spectrometry imaging (MSI) emerges as a revolutionary tool, offering more molecular-level insights. This review delves into MSI\'s applications and challenges in food science. It introduces MSI principles and instruments such as matrix-assisted laser desorption/ionization, desorption electrospray ionization, secondary ion mass spectrometry, and laser ablation inductively coupled plasma mass spectrometry, highlighting their application in chemical composition analysis, variety identification, authenticity assessment, endogenous substance, exogenous contaminant and residue analysis, quality control, and process monitoring in food processing and food storage. Despite its potential, MSI faces hurdles such as the complexity and cost of instrumentation, complexity in sample preparation, limited analytical capabilities, and lack of standardization of MSI for food samples. While MSI has a wide range of applications in food analysis and can provide more comprehensive and accurate analytical results, challenges persist, demanding further research and solutions. The future development directions include miniaturization of imaging devices, high-resolution and high-speed MSI, multiomics and multimodal data fusion, as well as the application of data analysis and artificial intelligence. These findings and conclusions provide valuable references and insights for the field of food science and offer theoretical and methodological support for further research and practice in food science.