摘要
本文运用HS-GC法对20种酒类、10种茶类的挥发性成分进行了分析,找出了两类物质各自的共有特征峰及其相对含量比,再参照一些非共有峰可对各类物质进行细分,并考查了方法的重现性。
This paper makes an analysis of the volatile ingredients of 20 kinds of liquor and 10 kinds of tea in the way of HS - GC. It finds out the common feature peaks of each thing and their comparative ratio of content, and then it fractionizes each thing with reference to some non - common peaks. Also it studies the reappearance of the method.
出处
《铁道警官高等专科学校学报》
2006年第4期76-78,共3页
Journal of Railway Ministry Zhengzhou Police College