Research Article | OPEN ACCESS
Analysis of Flavor Ingredients for Ruditapes Philippinarum by Headspace Solid-Phase Microextraction and Gas Chromatograph-Mass Spectrometer-Computer Method
Yun Ke
Wuhan Yangtze Business University, No. 3, Huangjiahuxi Road, Wuhan 430000, P.R. China
Advance Journal of Food Science and Technology 2013 9:1149-1152
Received: May 05, 2013 | Accepted: July 22, 2013 | Published: 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 product’s flavor feature with SPME and combined with GC-MS.
Keywords:
Gas Chromatograph-Mass Spectrometer-computer (GC-MS), Headspace Solid-Phase Microextraction (HS-SPME), Ruditapes philippinarum,
Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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