作　　者： ; ; ;

机构地区： 淮北师范大学生命科学学院

出　　处： 《集美大学学报（自然科学版）》 2013年第6期431-434,共4页

摘　　要： 利用GC/MS联用对香辛料调味品的香气成分进行分离分析,共分离鉴定出48种香气成分,其相对含量较高的是烯类,占42.49%;其次是酯类,占17.36%;含量最少的是苯类,占0.65%. Chemical components of spice were analyzed by GC/MS, and their relative contents deter- mined by area normalization, 48 constituents were identified, respectively. The highest composition was al- kenes, occupying 42. 49%, followed by esters, which was 17.36%, while the lowest was benzene, posses- sing 0. 65 %.

关 键 词： 香辛料调味品 顶空固相微萃取 香气成分 分析

领　　域： [农业科学] [农业科学]