質譜(Mass spectrometry, MS) 是藉由分析氣相離子的質荷比，得知化合物含量及種類的化學 分析技術，現今廣泛用於複雜樣品中分析物的定量及定性分析。體學(omics) 研究特徵為對待測 物質可以快速獲得大量分析的資料，其中質譜技術為不可缺的角色。將各種體學應用於食品科學 的領域時，發展出「食品質體學(foodomics)」一詞，主要對食品品質與安全進行一個全面性的評 估，其中包含利用基因體學、轉錄體學、蛋白質體學和代謝體學，以多領域整合方式探討食品營 養對人體健康與疾病之關係、食品生物活性和食品組成分及其代謝物進行全方位的分析，為食品 安全把關；食品質體學最終的目標是產生高品質的安全食品，優化人類健康及提升人民福祉。由 於質譜對蛋白質、胜及代謝物質為一有利的工具，本文將介紹質譜技術於食品質體學之應用。

Mass spectrometry (MS) is an analytical chemistry technique that helps identify the amount and type of chemicals by measuring the mass-to-charge ratio and abundance of gas-phase ions. It is widely applied in quantify and qualify of analytes present in a complicated sample. The ‘omics’ studies were relied on mass-spectrometry (MS)-based techniques which are considered indispensable to get high-throughput dataset. The application of different “omics” technologies in food research, developing as foodomics, provides an overview of food safety and quality. Foodomics including genomics, transcriptomics, proteomics, and metabolomics investigates food effects on human health, food bioactivity, and whole metabolites. Foodomics aims for production of high-quality and safe food products to improve human health and well-being. Mass spectrometry is a powerful analytical tool for proteins, peptides and metabolites identification. The article reviews the application of MS techniques in foodomics.