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固相微萃取与气-质联用分析菊花曲奇饼干的香气成分
  • 摘要

    采用固相微萃取和气相色谱-质谱联用技术,分析了菊花曲奇饼干的香气成分.对菊花的香气成分进行了分析,共鉴定了其中的59个成分,占其香气成分总数的65.82%.对未加菊花的曲奇饼干的香气成分进行了分析,共鉴定了其中的69个成分,占其香气成分总数的92.81%;对菊花曲奇饼干的香气成分进行了分析,共鉴定了其中的84个成分,占其香气成分总数的94.39%.在菊花曲奇饼干的香气组成中,菊烯、樟脑、β-榄香烯、龙脑为菊花本身的香气组成.

  • 作者

    纪莹  钱海峰  周惠明  JI Ying  QIAN Hai-feng  ZHOU Hui-ming 

  • 作者单位

    江南大学,食品学院,江苏,无锡,214036

  • 刊期

    2005年3期 ISTIC PKU

  • 关键词

    固相微萃取  气-质联用  曲奇饼干  香气成分  菊花 

参考文献
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