| 食品风味物质分离技术研究进展 |
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| 引用本文： | 刘亚琼,朱运平,乔支红.食品风味物质分离技术研究进展[J].食品研究与开发,2006,27(6):181-183. |
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| 作者姓名： | 刘亚琼 朱运平 乔支红 |
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| 作者单位： | 1. 河北农业大学食品学院,河北,保定,071001;中国农业大学食品科学与营养工程学院,北京,100083
2. 中国农业大学食品科学与营养工程学院,北京,100083 |
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| 摘 要： | 食品风味物质是构成食品特色的重要组成部分，也是区分不同食品的重要依据，综述了近年来发展的物质提取和分离技术，包括固相微萃取、超临界CO2高压萃取法、固相微萃取GC—MS及GC—Millimass分析技术、GC—Olfactometry检测技术、HPLC—MS联析、电子鼻检测技术。
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| 关 键 词： | 风味物质 分离 研究进展 |
| 收稿时间： | 2006-01-05 |
| 修稿时间： | 2006年1月5日 |
RESEARCH PROGRESS OF TECHNIQUE FOR EXTRACTING FLAVOR SUBSTANCES IN FOOD |
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| LIU Ya-qiong,ZHU Yun-ping,QIAO Zhi-hong.RESEARCH PROGRESS OF TECHNIQUE FOR EXTRACTING FLAVOR SUBSTANCES IN FOOD[J].Food Research and Developent,2006,27(6):181-183. |
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| Authors: | LIU Ya-qiong ZHU Yun-ping QIAO Zhi-hong |
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| Affiliation: | 1. College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, Hebei, China;2 College of Food Science and Nutritional Engineering,ChinaAgricultural University,Beijing 100083, China |
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| Abstract: | Flavour substances are important components of food. Different food has different flavour. This paper introduced some usual separation and extraction methods of food flavour substances, mainly including solid phase microextraction, supercritical fluid extraction, molecular distillation, SPME - GC, GC - O, HPLC - MS and electronic nose. |
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| Keywords: | flavour substances separate research progress |
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