洋葱中风味前体物质的气相色谱研究

Study on flavoting substances in onion by GC

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.