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| 食品中香精香料检测前处理技术研究进展 | |
| 引用本文： | 贾玮,黄峻榕,凌云,储晓刚.食品中香精香料检测前处理技术研究进展[J].食品与机械,2012,28(2):245-249. |
| 作者姓名： | 贾玮 黄峻榕 凌云 储晓刚 |
| 作者单位： | 1. 陕西科技大学生命科学与工程学院,陕西西安710021;中国检验检疫科学研究院,北京100123 2. 陕西科技大学生命科学与工程学院,陕西西安,710021 3. 中国检验检疫科学研究院,北京,100123 |
| 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。 |
| 关 键 词： | 食品 香精 香料 检测 前处理 |
Progress of sample pretreatment techniques in inspection of food flavors and fragrances |
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| JIA Wei , HUANG Jun-rong , LING Yun , CHU Xiao-gang.Progress of sample pretreatment techniques in inspection of food flavors and fragrances[J].Food and Machinery,2012,28(2):245-249. | |
| Authors: | JIA Wei HUANG Jun-rong LING Yun CHU Xiao-gang |
| Affiliation: | 1.College of Life Science and Engineering,Shaanxi University of Science and Technology,Xi’an,Shaanxi 710021,China;2.Chinese Academy of Inspection and Quarantine,Beijing 100123,China) |
| Abstract: | 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. |
| Keywords: | food flavors fragrances inspection pretreatment |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |