摘要
试验采用贮藏一段时间瓶装果醋饮料的顶空取样、光照后顶空取样、固相微萃取三种取样方法,运用气相色谱-质谱对饮料中的挥发性成分进行了分析。结果表明,对于果味较强的瓶装果醋饮料挥发性成分的定性分析,无需用固相微萃取,而采用瓶装果醋饮料顶空取样就可达到分析的目的。
In this study, three different sampling methods including headspaee sampling, headspaee sampling after daylight for three hours and SPME, were using to determine the volatile components of beverages, by GC-MS. Results were followed： for determining the volatile components of some strong fruity beverages, headspace sampling was satisfactory.
出处
《中国调味品》
CAS
北大核心
2011年第12期92-94,共3页
China Condiment
基金
江苏高校优势学科建设工程资助项目(08JDG006)
关键词
顶空取样
固相微萃取
气相色谱-质谱
headspace sampling
solid-phase micro-extraction
gas chromatograph-mass spectrum
