摘要
采用固相微萃取法(SPME)提取一款燕麦牛奶饮料中的挥发性成分,并结合气相色谱-质谱连用技术(GC-MS)分析其挥发性成分。根据测定的香气成分,结合感官分析调配出一款自然的燕麦牛奶香精。
The applicability of Solid-phase micro-extraction(SPME) combined with Gas chromatography and Mass spectrometry(GC-MS) for analysis of volatile components in oatmeal milk flavor was investigated.A new oatmeal milk flavor with natural odor was prepared based on the analyzed results and sensory analysis.
引文
[1]刘树文.合成香料技术手册[M].北京:中国轻工业出版社,2000.
[2]周耀华,肖作兵.食用香精制备技术[M].北京:中国纺织出版社,2007.9.