| 基于GC-IMS结合多元统计方法分析炸制时间对花椒调味油挥发性物质的影响 |
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| 引用本文： | 倪瑞洁,詹萍,田洪磊. 基于GC-IMS结合多元统计方法分析炸制时间对花椒调味油挥发性物质的影响[J]. 食品科学, 2022, 43(6): 279-286. DOI: 10.7506/spkx1002-6630-20210429-417 |
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| 作者姓名： | 倪瑞洁 詹萍 田洪磊 |
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| 作者单位： | （1.陕西师范大学食品工程与营养科学学院，陕西西安 710119；2.石河子大学食品学院，新疆石河子 832000） |
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| 基金项目： | “十三五”国家重点研发计划重点专项（2016YFD0400705） |
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| 摘 要： |
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| 关 键 词： | 花椒调味油 电子鼻 挥发性化合物 气相离子迁移谱 偏最小二乘判别分析 |
Effects of Frying Time on Volatile Flavor Compounds in Fried Pepper (Zanthoxylum bungeanum) Oil as Analyzed by Gas Chromatography-Ion Mobility Spectrometry and Multivariate Statistical Analysis |
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| NI Ruijie,ZHAN Ping,TIAN Honglei. Effects of Frying Time on Volatile Flavor Compounds in Fried Pepper (Zanthoxylum bungeanum) Oil as Analyzed by Gas Chromatography-Ion Mobility Spectrometry and Multivariate Statistical Analysis[J]. Food Science, 2022, 43(6): 279-286. DOI: 10.7506/spkx1002-6630-20210429-417 |
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| Authors: | NI Ruijie ZHAN Ping TIAN Honglei |
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| Affiliation: | (1. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710119, China; 2. School of Food Science and Technology, Shihezi University, Shihezi 832000, China) |
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| Abstract: | |
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| Keywords: | fried pepper (Zanthoxylum bungeanum) oil electronic nose volatile flavor compounds gas chromatography-ion mobility spectrometry partial least squares-discriminant analysis, |
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