食品风味成分仪器分析技术研究进展
식품풍미성분의기분석기술연구진전
Research progress of instrumental analysis techniques for flavor substances in food
  • 万方数据
    食品与机械 식품여궤계
    FOOD AND MACHINERY
    2009年 4期 177-181 ,共5页

    钱敏%刘坚真%白卫东%赵文红%杨晓婕

    전민%류견진%백위동%조문홍%양효첩

    食品风味%提取方法%检测方法%仪器分析 食品風味%提取方法%檢測方法%儀器分析
    식품풍미%제취방법%검측방법%의기분석
    Food flavor%Extraction method%Detection method%Instrumental analysis
    系统地介绍食品风味成分提取方法、仪器检测方法,比较了各食品风味成分分离方法的优缺点,详细阐述了已普及的气质联用分析技术及新兴的气相色谱-吸闻技术和电子鼻技术在食品风味成分分析中的应用研究.
    계통지개소식품풍미성분제취방법、의기검측방법,비교료각식품풍미성분분리방법적우결점,상세천술료이보급적기질련용분석기술급신흥적기상색보-흡문기술화전자비기술재식품풍미성분분석중적응용연구.
    The advantage and disadvantage of separating method to food flavor components was compared, and then the application research of gas chromatography-mass spectrometry technology which was widespread and expatiated gas chromatography-mass spectrometry-olfactometry and electronic nose tech were expatiated.
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