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中国精品科技期刊2020

顶空固相微萃取气质联用技术在水产品挥发性成分检测中的应用现状与前景展望

郭美娟, 柴春祥, 鲁晓翔, 王甜, 范后勤

郭美娟, 柴春祥, 鲁晓翔, 王甜, 范后勤. 顶空固相微萃取气质联用技术在水产品挥发性成分检测中的应用现状与前景展望[J]. 食品工业科技, 2014, (09): 368-371. DOI: 10.13386/j.issn1002-0306.2014.09.072
引用本文: 郭美娟, 柴春祥, 鲁晓翔, 王甜, 范后勤. 顶空固相微萃取气质联用技术在水产品挥发性成分检测中的应用现状与前景展望[J]. 食品工业科技, 2014, (09): 368-371. DOI: 10.13386/j.issn1002-0306.2014.09.072
GUO Mei-juan, CHAI Chun-xiang, LU Xiao-xiang, WANG Tian, FAN Hou-qin. Development and applications of HS-SPME-GC-MS technology on detection of volatile flavor components in aquatic product[J]. Science and Technology of Food Industry, 2014, (09): 368-371. DOI: 10.13386/j.issn1002-0306.2014.09.072
Citation: GUO Mei-juan, CHAI Chun-xiang, LU Xiao-xiang, WANG Tian, FAN Hou-qin. Development and applications of HS-SPME-GC-MS technology on detection of volatile flavor components in aquatic product[J]. Science and Technology of Food Industry, 2014, (09): 368-371. DOI: 10.13386/j.issn1002-0306.2014.09.072

顶空固相微萃取气质联用技术在水产品挥发性成分检测中的应用现状与前景展望

基金项目: 

“十二五”国家科技支撑计划项目(2012BAD38B01); 天津市自然科学基金资助项目(11JCZDJC17800);

详细信息
    作者简介:

    郭美娟 (1989-) , 女, 在读硕士研究生, 研究方向:食品加工与贮藏。;

  • 中图分类号: O657.63;TS254.7

Development and applications of HS-SPME-GC-MS technology on detection of volatile flavor components in aquatic product

  • 摘要: 顶空固相微萃取气质联用技术可以实现对复杂混合物的定性和定量分析,是目前检测挥发性风味成分的一种主要方法。本文在介绍顶空固相微萃取气质联用技术特点的基础上,对该技术在生鲜水产品风味分析、水产品加工过程中的风味变化、不同种类水产品风味的区分等方面的应用进行了总结和分析,并对其在水产品分析上的发展方向进行了探讨。 
    Abstract: HS-SPME-GC- MS, a technology of detection the volatile components, can realize the quantitative and qualitative analysis of the complex mixture.Based on the understanding of the characteristics of the HS-SPME-GC-MS technology, the application of HS- SPME- GC- MS technology on the analysis of the detection of aquatic products' fresh flavor, the changes of flavor of aquatic products in the processing, the distinctions among different varieties of aquatic products flavor components were summarized and analyzed.The future development of HS-SPME-GC-MS technology in the analysis of aquatic product was also discussed.
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出版历程
  • 收稿日期:  2013-09-05

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