摘要
综述食品中香精香料检测的前处理技术,包括蒸馏法、液相萃取法、固相萃取法和顶空法等样品前处理方式,详细介绍各种方法的原理、优点及适用范围,为食品香精香料检测技术的发展提供参考。
Several pretreatment sample techniques for the trace extraction,enrichment,and concentration of food flavors and fragrances before their determinations,including distillation techniques,liquid extraction methods,solid phase extraction methods,headspace techniques etc.were reviewed.This article examines the important role of sample pretreatment and the principles,advantages,and scope of application of these techniques,which is of reference for the development of the test technology for food flavors and fragrances.
出处
《食品与机械》
CSCD
北大核心
2012年第2期245-249,共5页
Food and Machinery
基金
北京市科技计划项目(编号:D08050200310803)
关键词
食品
香精
香料
检测
前处理
food
flavors
fragrances
inspection
pretreatment
