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2013 (Vol. 5, Issue: 09)
Article Information:

Analysis of Flavor Ingredients for Ruditapes Philippinarum by Headspace Solid-Phase Microextraction and Gas Chromatograph-Mass Spectrometer-Computer Method

Yun Ke
Corresponding Author:  Yun Ke 

Key words:  Gas Chromatograph-Mass Spectrometer-computer (GC-MS), Headspace Solid-Phase Microextraction (HS-SPME), Ruditapes philippinarum, , , ,
Vol. 5 , (09): 1149-1152
Submitted Accepted Published
May 05, 2013 July 22, 2013 September 05, 2013
Abstract:

To study the volatile flavor compound feature of Ruditapes philippinarum. The Ruditapes philippinarum flavor compounds were extracted with HS-SPME technology and identified combined with GC-MS. Twenty three kinds of flavor compounds were identified through the experience and the percentage composition of each flavor compound was further obtained. Conclusion: The research can provide a reference for the identification of aquatic productís flavor feature with SPME and combined with GC-MS.
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  Cite this Reference:
Yun Ke, 2013. Analysis of Flavor Ingredients for Ruditapes Philippinarum by Headspace Solid-Phase Microextraction and Gas Chromatograph-Mass Spectrometer-Computer Method.  Advance Journal of Food Science and Technology, 5(09): 1149-1152.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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