]*>","")" /> 气相色谱法分析食用蟹味油

色谱

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气相色谱法分析食用蟹味油

修振佳,朱大模,许国旺,张玉奎   

  • 出版日期:1996-03-30 发布日期:1997-08-25

  • Online:1996-03-30 Published:1997-08-25

摘要: method for analysis of the edible oil with crab taste by gas chromatography has been developed. The sample was directly introduced on a Silicone XE-60 capillary column . 25m×0. 25mm×0. 5μm, with a one-ramp temperature programming (hold 10min at 80℃, increased upto 180℃ at 20℃/min and then hold 20min) and detected by FID. For the component identification mass spectrometry was used. The above condition was chosen after in comparison with a PEG-20M column.

关键词: 成分鉴定 , 毛细管气相色谱法, 蟹味油

Key words: NULL