摘要
本文简要介绍了分子连结性指数法的产生、发展和计算方法，主要讨论了食品香味物质分子连结性指数与色谱保留值及香气阈值之间的依存关系．结果表明，它们之间有较好的线性关系，这说明可以用分子连结性指数来预测上述理化参数．
A brlef review of calculation methods of the molecular connectivity index (MCl) hasbeen carried out in the paper. The correlativity between MCI and the chromatographic retainindex(RI) of the ester in spirituous liquors, and the threshold value(T) of the ketone in teais discussed. The results indicate that MCI is linearly related to RI or T, and can be used topredict the physicochemical parameters of the aromatic matter in food.
关键词
香味物质
分子连结性指数
阈值
食品
理化性质
aromatic matter
molecular connectivity index
chromatographic retain index
threshold value
