The steam volatile of the reaction flavor and flavoring rice was determined by GC MS analysis.
2
利用顶空气相色谱技术鉴定了竹醋液中烟火味的含量，研究了竹醋液烟火味的脱除工艺。
In order to bamboo vinegar be applied widely, the paper studied the removal protechny technics in bamboo vinegar liquid by the basis HSGC.
3
系统讨论了静态顶空气相色谱的原理，包括多次相平衡法、改变相比法和标准加入定量法。
The paper described the theory of static headspace gas chromatography, including multiple phase equilibration method, various gas-liquid phase ratio method and standard adding method.
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