Noroozian, HP-SPME of Volatile Polycyclic Aromatic Hydrocarbons from Water Using Multiwalled Carbon Nanotubes Coated on a Steel Fiber through Electrophoretic Deposition, Chromatographia, 75 (2012) 15-16.HP-SPME of Volatile Polycyclic Aromatic Hydrocarbons from Water Using Multiwalled Carbon Nanotubes ...
Analysis of Volatile Components of Yellow Tea by HS-SPME/GC-MS In order to establish a method for determining the aroma components of yellow tea, headspace solid phase micro-extraction (HS-SPME) was coupled to GC-MS. T... XH Liu,LX Zhang,RW Wang,... - 《Food Science》 被引量: 64...
Black tea Volatile compounds HP-SPME/GC-MS SAFE/GC-MS Drying 1. Introduction Black tea is a widely consumed and cherished beverage around the world (Zhang et al., 2019), and has a variety of health benefits including anti-inflammatory, anti-obesity, and anti-diabetic prevention (Bahorun, ...
以鲤和草鱼为研究对象,采用顶空固相微萃取(HS-SPME)和气相色谱-质谱(GC-MS)联用的方法分离鉴定了其背肌挥发性腥味物质.本实验优化了顶空固相微萃取的操作条件,并对比了鲤和草鱼挥发性腥味物质的差异.结果表明最佳萃取条件为:15 mL顶空瓶中加入3 g鱼肉和3 mL饱和Na Cl溶液(0.36 g/mL),萃取温度为60℃,萃取时间...
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Maghsoudi, S, Noroozian, E (2012) HP-SPME of Volatile Polycyclic Aromatic Hydrocarbons from Water Using Multiwalled Carbon Nanotubes Coated on a Steel Fiber through Electrophoretic Deposition. Chromatographia 75: pp. 913-921Maghsoudi S, Noroozian E (2012) HP-SPME of Volatile Polycyclic Aromatic ...
2009. Volatile charac- teristics of 50 peaches and nectarines evaluated by HP-SPME with GC-MS. Food Chem. 116:356-364.Y. Wang, C. Yang, S. Li, L. Yang, Y. Wang, J. Zhao, Q. Jiang, Volatile characteristics of 50 peaches and nectar- ines evaluated by HP-SPME with GC-MS, Food...