饮品与调味品中香味成分分析方法

被引：3

作者：

梁丽绒

吕利华

赵良启

机构：

[1] 山西大学化学生物学与分子工程教育部重点实验室

来源：

山西化工 | 2006年 / 02期

关键词：

香味成分; 饮品与调味品; 分析方法;

D O I：

10.16525/j.cnki.cn14-1109/tq.2006.02.010

中图分类号：

TS207 [食品标准与检验];

学科分类号：

083201 ;

摘要：

饮品与调味品中的香味成分主要包括酯类、有机酸、糖类和氨基酸等。综述了这些成分的各种测定方法,重点介绍了气相色谱法(GC)、高效液相色谱法(HPLC)、离子色谱法(IC)和毛细管电泳法(CE)等当代先进的分析检测方法。

引用

页码：28 / 32

页数：5

共 18 条

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