技术文摘 关键词:猪皮，美拉德反应，顶空气相色谱/质谱 [gap=766]Key words：pigskin;Maillard reaction;headspace-GC-MS
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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 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。
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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