Methods: To comparatively study the lipophilic compounds by GC-MS in pummelo peel.
方法：以气相色谱-质谱联用法进行比较研究。
The results showed that: After the protein in shrimp head was hydrolyzed by proteinase and separated, 94.81% lipophilic compounds was extracted out by direct extraction methods.
结果表明：利用蛋白酶将虾头中的蛋白质水解分离出去，采用直接浸提法可以将虾头中94.81%的脂溶性成分提取出来；
The results showed that: After the protein in shrimp head was hydrolyzed by proteinase and separated, 94.81% lipophilic compounds was extracted out by direct extraction methods.
结果表明：利用蛋白酶将虾头中的蛋白质水解分离出去，采用直接浸提法可以将虾头中94.81%的脂溶性成分提取出来；
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