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。
The volatile compounds from longissimus dorsum of Hezuo swine are analysed by GC-MS using headspace solid phase microextraction(HSSPME).
方法：采用顶空固相微萃取-气相色谱-质谱联用技术分别对青蟹和湖蟹肉挥发性成分进行分析。
Methods: The volatile compounds of Samoan crab and Chinese mitten crab meat were analyzed by gas chromatography-mass spectrometry with solid phase microextraction technique.
方法：采用顶空固相微萃取-气相色谱-质谱联用技术分别对青蟹和湖蟹肉挥发性成分进行分析。
Methods: The volatile compounds of Samoan crab and Chinese mitten crab meat were analyzed by gas chromatography-mass spectrometry with solid phase microextraction technique.
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