Static headspace-GC-MS and headspace-SPME-GC-MS methods for the analysis of volatile compounds in tobacco flavors were compared.
对静态顶空和顶空-SPME -气相色谱-质谱联用法在烟用香料分析中的应用进行了比较。
Conclusion The headspace capillary GC method can be used to control the quality of neohesperidin dihydrochalcone.
结论顶空毛细管气相色谱法可用于控制新陈皮苷二氢查尔酮的质量。
The flavoring substances contents of fruit beer were measured by headspace sampling and small-bore capillary column GC.
利用顶空进样、小口径毛细管柱气相色谱法测定果啤风味物质的含量。
The volatile compounds from longissimus dorsum of Hezuo swine are analysed by GC-MS using headspace solid phase microextraction(HSSPME).
采用顶空固相微萃取法（HSSPME）结合气-质联用（GC-MS）技术分析了合作猪背最长肌的挥发性风味物质。
Volatile flavour compounds in the breast meat of 42-day-old AA chicken were analyzed by headspace solid phase microextraction(HS-SPME) combined with GC/MS method.
以42日龄AA肉鸡的胸肉为样品，采用固相微萃取气质联用法分析了AA肉鸡的挥发性香气成分。
METHODS Headspace GC was used to determine the skellysolve B, benzene, methylbenzene, styrene in Peristrophe baphica extraction.
方法采用顶空气相色谱法对树脂残留物正己烷、苯、甲苯、二甲苯、苯乙烯进行检测。
Top note compounds of Laozao were analyzed by using headspace sampler and GC-MS.
采用顶空自动进样、气相色谱-质谱联用的方法分析醪糟的头香成分。
Top note compounds of Laozao were analyzed by using headspace sampler and GC-MS.
采用顶空自动进样、气相色谱-质谱联用的方法分析醪糟的头香成分。
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