| 食品风味物质分离分析技术进展 |
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| 引用本文： | 王鲁峰,张韵,徐晓云,潘思轶.食品风味物质分离分析技术进展[J].安徽农业科学,2009(2):463-465. |
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| 作者姓名： | 王鲁峰 张韵 徐晓云 潘思轶 |
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| 作者单位： | 华中农业大学食品科技学院,湖北武汉,430070 |
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| 基金项目： | 浙江省苏泊尔家电制造有限公司资助项目 |
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| 摘 要： | 简述了食品中风味物质的特点，综述了顶空、固相微萃取、同时蒸馏萃取、超临界CO2萃取、气质联用、液质联用、气相嗅觉测量和电子鼻常用的几种分离分析食品中风味物质方法的研究进展。
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| 关 键 词： | 风味 物质分离分析 技术 进展 |
Development of Food Flavor Isolation and Analysis Techniques |
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| WANG Lu-feng et al.Development of Food Flavor Isolation and Analysis Techniques[J].Journal of Anhui Agricultural Sciences,2009(2):463-465. |
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| Authors: | WANG Lu-feng |
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| Institution: | WANG Lu-feng et al(College of Food Science , Technology,Huazhong Agricultural University,Wuhan,Hubei 430070) |
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| Abstract: | The characters of flavor substances in food were introduced briefly.The study progress of method of extracting and analyzing flavor substances in food by Headspace,SPME,SDE,SCDE,GC-MS,HPLC-MS and GC-O and so on was summarized. |
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| Keywords: | Flavor substance Substances isolation and analysis Technology Progress |
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