学术
摘 要:
阐述了食品香气分析的常规手法如液-液抽提、固-液抽提，还有现在国外比较流行的RSD法、SDE法、SPME法等。根据不同食品的形态要求，应该采取不同的前处理方法。同时就国外最新的食品中所含微量关键香气成分的分析技术GC/O（olfactometry）、RAS与GC/MS的结合在食品的关键香气分析中所发挥的意义做了详细的阐述。[著者文摘]
文章出处:
《中国食品添加剂》-2007年5期 -50-54页
栏目信息:
分 类 号:
文献标识码:
A
文章编号:
1006-2513（2007）05-0050-05
About the frontier technology of analysis of key aroma components in foods
ZHONG Xu-dong （ Shiweitian （Shanghai） Trading Co. , Shanghai 200030）
Abstract:
This study described tradition aroma analysis methods, such as liquid -liquid extraction （L- L）, solid - liquid extraction （L -S） in foods. Also, The reduced pressure steam distillation （RSD）, simultaneous steam distillation and solvent extraction （ SDE）, solid phase micro extraction （ SPME）, which was used normally in foreign country, were introduced. According to the different foods phase, the pretreatment is different. The importance of the newest aroma analysis technology used of gas chromatography olfactometry （GC/O） and RAS （Retronsal Aroma Simulator） linked up GC/MS in trace amount of key components in foods was described in details.[著者文摘]
Key words:
food aroma components; aroma analysis; GC/O; RAS
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