(HS-SPME-GC-MS分析石榴酒中易挥发性成分)李美萍,苗潇潇,张生万*(山西大学生命科学学院,山西太原 030006)摘要:采用顶空固相微萃取和气相色..
HS-SPME-GC-MS 结合电子鼻可以很好地评价桃果实在贮藏期的香气品质差异。关键词：桃子；香气成分；顶空固相微萃取-气相色谱-质谱联用；电子鼻；主成分分析 Analysis of Aroma Compounds of Different Peach Flesh Types during Postharvest Storage by Headspace Solid-phase Microextraction Combined with Gas ...
※分析检测 食品科学 2014, Vol.35, No.08 263 HS-SPME-GC-MS分析石榴酒中易挥发性成分 李美萍,苗潇潇,张生万* (山西大学生命科学学院,山西 太原 030006) 摘 要:采用顶空固相微萃取和气相色谱-质谱联用法分析石榴酒中易挥发成分,并对其分析条件进行优化,为石 榴酒香气特征研究提供适宜方法.选用50/...
HS‐SPME‐GC‐MSmilling degreevolatile compoundsBackground and Objectives Volatile components are mainly distributed in the rice bran layer; thus, rice with different milling levels exhibit different volatile profiles, which affects the aroma of rice and cooked rice. Seven diverse rice varie...
This study utilized HS-SPME-GC–MS to analyze volatile metabolites in Liupao tea through fermentation. Multivariate statistical analysis, was employed to explore differences in volatile organic and flavor compounds of Liupao tea during fermentation, offering valuable insights into the main volatile compon...
In order to establish a method for determining the aromatic components of Kaiyang selenium-enriched tea, headspace solid phase microextraction(HS-SPME) was coupled to GC-MS. The effects of SPME fiber type,temperature and adsorption times on the kinds and amounts of aromatic components of tea were...
建立了测定水中痕量2-甲基异莰醇(2-MIB)和土臭素(GSM)的顶空固相微萃取-气相色谱/二级质谱联用法(HS/SPME-GC/MS/MS),并对HS/SPME条件进行优化。优化后的方法2-MIB和GSM在1.00~50.0 ng/L范围内,线性良好(r≥0.999 4),RSD分别为7.36%和7.75%,方法检出限分别为0.226和0.239 ng/L,加标回收率分别为87.0%...
2.2. HS-SPME GC and GC–MS analysis mally desorbed in a GC injection port (equipped with a 0.75 mm i.d. inlet liner) for 2 min. The injector was set at 250 °C and operated in a splitless mode for 2 min. GC and GC/MS analyses were carried out using an Agilent 6890 N gas ...
Comparative volatile profiling of rice bran at different times of accelerated storage was performed using solid-phase microextraction (SPME) coupled to GC/MS, and the impact of stabilizing methods on the odor of rice bran was evaluated using E-nose, GC/MS and gas chromatography-olfactometry (GC-...
基于HS-SPME-GC-MS和GC-IMS结合电子鼻分析真空冷却对酱牛肉风味的影响 曹伟峰,张悦妍,向情儒,冯涛 Analysis of the Effect of Vacuum Cooling on the Flavor of Sauce Beef Based on HS-SPME-GC-MS and GC-IMS Combined with Electronic Nose CAO Weifeng , ZHANG Yueyan , XIANG Qingru, and FENG Tao ...