香米主要香气贡献物收集及分析方法初探

Primary Study on Collection and Analysis Method of Main Flavor Substances in Scented Rice

在比较各种顶空气体分析方法的基础上，根据香米香气形成的特点，提出了对香米香气进行ＳＤＥ碱性收集并进行ＧＣ—ＭＳ的定量和定性分析的方法。

As compared with all kind of analysis methods of head vapor, the qualitative and quantiative analytical method was made according to the principle of forming aromatic in cooked scented rice, in which the main basic volatile components of aromatic rice were collected by SDE and analyzed by GC-MS.