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本研究采用HS-SPME-GC-MS和UHPLC-Q Exactive HF-X的非靶向代谢组学技术，对骏枣果酒发酵过程中挥发性和非挥发性风味物质进行鉴定和量化；利用多元统计分析，表征不同发酵时间骏枣果酒的挥发性和非挥发性代谢物动态变化，明确影响骏枣果酒品质变化的关键节点；探索具有潜在生物活性的关键代谢物及转化关系；筛选骏枣果酒发酵过程中高度变化和显著差异的代谢物，进一步探究差异代谢物涉及的代谢途...
为了对毛霉型豆豉发酵过程中风味进行综合评价,本试验采用顶空固相微萃取/气相色谱-质谱法(HS-SPME/GC-MS)结合电子鼻、电子舌对其发酵过程进行研究。结果表明,毛霉型豆豉不同发酵时期的11个样品共鉴定出68种挥发性风味成分,其中包括酯类18种、醛类7种、酸类3种、醇类26种、酮类4种、其他类10种。挥发性风味成分的种类由前发酵的15种上升至豆豉发酵成熟时(35~42 d)的31种,含量由前发...
HS-SPME-GC/MS分析两种萨拉米香肠中挥发性化合物。
HS-SPME/GC/MS profiles of convectively and microwave roasted Ivory Coast Robusta coffee brews
coffee brew HS-SPME/GC/MS roasting, microwaves volatile compounds
2014/2/25
Robusta coffee beans were convectively, microwave, and convectively-microwave heated at 230°C, 700 W, and 230°C/700 W (coupled heating), respectively, over periods of time ensuring the optimum sensory...
Determination of Sterols in Dairy Products and Vegetable Fats by HPLC and GC Methods
cholesterol sterols milk dairy products RP HPLC GC
2014/3/10
Cholesterol concentrations in goat milk, goat milk cheeses, ewe’s milk, ewes milk cheeses, dairy bioproducts, and concentrations of cholesterol, stigmasterol and sitosterol in butter, butter with adde...