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。
The aromatic components of fresh litchi and dried litchi was studied by SPME and GC-MS in this paper.
利用固相微萃取(SPME)、GC - MS研究荔枝鲜果，半干型荔枝干以及焦化的荔枝干的香气成分。
Flavor components of Pixian pea sauce from Sichuan were analyzed by GC/MS combining with solid-phase micro-extraction (SPME).
用顶空固相微萃取，结合气相-质谱联用技术分析了四川郫县豆瓣酱的挥发性香成分。
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 HS SPME GC/MS method was applied to analyzing odors in drinking water.
采用顶空固相微萃取气相色谱质谱（HS SPME GC/MS）法分析饮用水中的发霉气味。
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。
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。
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