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。
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.
出处
《食品研究与开发》
CAS
北大核心
2006年第6期181-183,共3页
Food Research and Development
关键词
风味物质
分离
研究进展
flavour substances
separate
research progress
