食品科学 ›› 2004, Vol. 25 ›› Issue (11): 230-232.
• 分析检测 • 上一篇 下一篇
陈祎平, 梁振益, 林尤全, 邢卫丰
出版日期:
发布日期:
CHEN Yi-Ping, LIANG Zhen-Yi, LIN You-Quan, XING Wei-Feng
Online:
Published:
摘要: 采用水蒸气蒸馏法和柱色谱法对咖啡油样品进行预处理,然后,用GC/MS联用仪对咖啡油中的挥发性香气成分进行分离、鉴定。
关键词: 咖啡油, 香气成分, 咖啡渣
Abstract: The analysis of volatile odor composition in coffee oil from coffee grounds was carried out by GC/MS after the oilwas treated by distillation and column chromatography.
Key words: coffee oil, odor composition, coffee grounds
陈祎平, 梁振益, 林尤全, 邢卫丰. 咖啡油香气成分的初步分析[J]. 食品科学, 2004, 25(11): 230-232.
CHEN Yi-Ping, LIANG Zhen-Yi, LIN You-Quan, XING Wei-Feng. Preliminary Analysis of Odor Composition in Coffee Oil from Coffee Grounds[J]. FOOD SCIENCE, 2004, 25(11): 230-232.
0 / / 推荐
导出引用管理器 EndNote|Ris|BibTeX
链接本文: https://www.spkx.net.cn/CN/
https://www.spkx.net.cn/CN/Y2004/V25/I11/230