摘要
利用固相微萃取(SPME)、GC-MS研究荔枝鲜果,半干型荔枝干以及焦化的荔枝干的香气成分。从三个样品中分别检测出了29、43、36种香气物质,其中烯类物质的相对含量都是最高的,分别占各自总含量的74.92%、42.64%和67.25%。
The aromatic components of fresh litchi and dried litchi was studied by SPME and GC-MS in this paper. 29,43 and 36 aromatic components were detected from three samples, respectively. The highest relative content with all aromatic compo- nents was alkene in three samples. And it is 74.92%, 42.64% and 67.25%, respectively.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第9期455-461,共7页
Food Science
