气相色谱-质谱联用(GC/MS)技术对香精香料分析的经验探讨

Application of GC/MS Technique in the Analysis of Flavor & Fragrance

简述了利用GC/MS方法分析香精香料的一些经验,如香精组成变化(包括缩合物的形成等)的检测和数据处理方法,仿制香精配方的校正,以及香原料质量检测过程中的注意事项等。

This paper described some experiences about GC/MS analysis of the flavor and fragrance, including the solutions for abnormal phenomena in the analytical procedure, e.g. inseparably GC peaks, some problems in the library search, flavor changes （formation of acetol and ketol in the flavors）, identifications of raw materials, and calibration of the flavor compositions etc.