两种檀香油分析探讨.pdfVIP

(3)陆慧宁．气蒸发法与-SPME法对柠檬桉叶精油的提取和分析成分对比．分析测试学报，2008，(6)：51．54． (4)李攻科．样品前处理仪器与装置．化学1二业出版社，2008，175-21J． (5)党亚丽．同时蒸馏萃取和同相微萃取与气相色谱／质谱法结合分析巴马火腿的风味成分．食品与生物技术学，2007，(9)：87-92． (6)周晓媛，邓靖，李福枝等．发酵辣锻的挥发性风味成分．食品弓生物技术学，2008，(2)：13．16． (7)王依春．同时蒸馏萃取和同相微萃取与气相色谱一质谱法分析洋葱的挥发性风味成分．现代食品科技，2006，(10)：22．24． (8)刘百战．固相微萃取和间时蒸馏萃取与气相色谱，质谱法分析芥末膏制品的风味成分．分析化学研究简报，2008，(5)：76-81． 作者简介：徐青，男(汉)，助理工程师，广东铭康香精香料有限公司，从事香料香精分析工作七年。 Combinationof Micro--extractionand Solid—·phase SimultaneousDistillationExtractionMethodswithGCto ofAroma in Analysis ComponentsSoap XU HE LIU LIAOChaolin Qing Haiqing Luoqiang WINCOM Co．Ltd FLavorsFragrancesofGuangdong Abstract：Thearoma insa／lle wereextractedwithsimultaneousdistillationand and componentsSoap solid micro-extraction coeflicientof phase methods(SPME)，identifiedbyGC／MS，respectively．Thecontents，repeatability and dataofthearoma extractedthesetwo werc resultsshowedthatthe recovery quantitative componentsby ways compared．The numberand andCOg茄cientof ofthearoma extractedwitIlSDEwere thanthosewitll repeatability recovery components higher the SPME，andcoe伍cientsofvariationofthe extractedwithSDEwerelessthanthosewithSPME．SoSDEWas components moresuitablefor thearonla in several in were quantitativelyanalyzing componentssoapfragrance．Thereadvantages thearoma with andnondestructiveextraction． analyzing componentsSPME，includingrapidity，simplicity distillation