摘要
采用一种新型衍生剂,并结合气相色谱,建立了一种对洋葱风味前体物质的快速灵敏的检验方法,在30min内即可完成分析。通过这种方法对洋葱中的各个前体物质进行了定性和定量研究。
A rapid and sensitive analysis method of flavor precursors in the onion was established with a new kind of derivation solvent and GC device; the analysis procedure will be accomplished within 30 minutes. Quantitative and qualitative analysis of each flavor precursor in fresh onion was performed with new method.
出处
《食品工业科技》
CAS
CSCD
北大核心
2006年第6期174-176,共3页
Science and Technology of Food Industry
基金
国家高新技术研究发展计划(863计划)资助项目(2002AA248021)