Abstract
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Article Information:
Analysis of Flavor Ingredients for Ruditapes Philippinarum by Headspace Solid-Phase Microextraction and Gas Chromatograph-Mass Spectrometer-Computer Method
Yun Ke
Corresponding Author: Yun Ke
Submitted: May 05, 2013
Accepted: July 22, 2013
Published: September 05, 2013 |
Abstract:
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To study the volatile flavor compound feature of Ruditapes philippinarum. The Ruditapes philippinarum flavor compounds were extracted with HS-SPME technology and identified combined with GC-MS. Twenty three kinds of flavor compounds were identified through the experience and the percentage composition of each flavor compound was further obtained. Conclusion: The research can provide a reference for the identification of aquatic product’s flavor feature with SPME and combined with GC-MS.
Key words: Gas Chromatograph-Mass Spectrometer-computer (GC-MS), Headspace Solid-Phase Microextraction (HS-SPME), Ruditapes philippinarum, , , ,
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Cite this Reference:
Yun Ke, . Analysis of Flavor Ingredients for Ruditapes Philippinarum by Headspace Solid-Phase Microextraction and Gas Chromatograph-Mass Spectrometer-Computer Method. Advance Journal of Food Science and Technology, (09): 1149-1152.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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