Art

J-GLOBAL ID：201702286379213490   Reference number：17A0060947

Analysis of volatile compounds in traditional Jinzhou shrimp paste using HP-SPME/GC-MS

ヘッドスペース固相抽出(SPME)とガスクロマトグラフィー-質量分析(GC-MS)による揮発性物質の分析のための方法を開発した。【JST・京大機械翻訳】

Author (9)： Li Ying (Research Institute of Food Science, Bohai University; Food Safety Key Lab of Liaoning Province; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products) ,  Lyu Xinran (Research Institute of Food Science, Bohai University; Food Safety Key Lab of Liaoning Province; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products) ,  Ma Huanhuan (Research Institute of Food Science, Bohai University; Food Safety Key Lab of Liaoning Province; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products) ,  Miao Luhuan (Research Institute of Food Science, Bohai University; Food Safety Key Lab of Liaoning Province; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products) ,  Du Jingfang (Research Institute of Food Science, Bohai University; Food Safety Key Lab of Liaoning Province; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products) ,  Bai Fengling (机構不詳) ,  Xu Yongxia (Research Institute of Food Science, Bohai University; Food Safety Key Lab of Liaoning Province; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products) ,  Ji Guangren (Bijia Mountain Food Co., Ltd) ,  Li Jianrong (Research Institute of Food Science, Bohai University; Food Safety Key Lab of Liaoning Province; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products)
Material： Shipin yu Fajiao Gongye  (Food and Fermentation Industries)
Volume： 42  Issue： 9  Page： 210-216  Publication year： 2016 
JST Material Number： C2153A  ISSN： 0253-990X  Document type： Article
Article type： 原著論文  Country of issue： China (CHN)  Language： CHINESE (ZH)

Abstract/Point： The Jinzhou shrimp paste was a...

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Thesaurus term： optimization ,  *solid phase extraction ,  phenolic compound ,  optimum condition ,  aldehyde ,  alkane ,  *GC-MS analysis ,  perfume component ,  *headspace ,  *volatile matter ,  ester ,  nitrogen heterocyclic compound ,  polynuclear aromatic compound
Semi thesaurus term： *固相微量抽出 , 【Automatic Indexing@JST】

Author keywords (5)： Jinzhou shrimp paste ,  volatile compounds ,  headspace solid-phase microextraction (HP-SPME) ,  gas chromatography-mass spectrometry (GC-MS) ,  retention indices

JST classification (2)： Extraction  (CC01040H) ,  Miscellaneous analytical methods of organic compounds  (CC08034J)

Substance index (3)： Indole ,  Pyrazine ,  Phenol

Terms in the title (8)： ヘッドスペース ,  固相抽出 ,  SPME ,  ガスクロマトグラフィー ,  質量分析 ,  揮発性物質 ,  分析 ,  開発