摘要
该文综述了近年来国外蜂蜜香气成分研究情况。重点阐述了蜂蜜香气检测的前处理方法、如水蒸馏法、顶空法,固相微萃取等,比较了其的优缺点,并对已检测出来的物质汇总。指出了蜂蜜香气成分检测中存在的问题及改进意见。
This paper reviewed research progress of aroma components of honeys in foreign countries in recent years. Pretreatment methods of honey aroma compounds detection, such as hydro-distillation (HD), headspace (HS), headspace solid-phase rnicroextraction (HS-SPME), were emphasized. Advantages and disadvantage of different pretreatment methods were compared. Aroma compounds identified were summarized Problems occurred were pointed out and suggestions for improved methods were proposed.
出处
《中国酿造》
CAS
2012年第10期11-17,共7页
China Brewing
关键词
蜂蜜
香气成分
检测方法
微萃取
honey
aroma compounds
determination methods
microextraction