The solid phase microextraction （SPME） analysis conditions were optimized, which the extraction time, temperature, sample quality and fibers were optimize by using water-boiled salted duck breast meat.
以南京盐水鸭胸肉为样品，以萃取时间、萃取温度、萃取样品量、萃取头为因素对固相微萃取方法进行了优化选择。
参考来源 - 鸭肉风味及其在加工过程中的变化研究·2,447,543篇论文数据，部分数据来源于NoteExpress
The direct immersion-solid phase microextraction (DI-SPME) for analysis of Chinese liquor was studied.
研究了浸入式固相微萃取检测(DI - SPME)中国白酒风味成分的方法。
The aroma constituents of Cymbopogon citratus were determined by solid phase microextraction (SPME/GC-MS)for the first time.
利用固相微萃取SPME/GC-MS技术分析了柠檬草的挥发气体成分。
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。
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