食品工业科技2017，Vol.38Issue(16)：263-266,274,5.DOI:10.13386/j.issn1002-0306.2017.16.050
两个品种龙眼果汁芳香及营养成分测定与分析
Determination and analysis of aroma and nutrient components in fresh juices of two kinds of longan
摘要
Abstract
By the application of headspace solid phase microextraction (HS-SPME) coupling with gas chromatography mass spectrometry (GC-MS),the aroma constituents,amino acid,monosaccharide and total sugar content in two kinds longan juice,which were made from Chuliang and Shixia breed were measured and analyzed in this study.Results indicated the primary aroma constituents in these two juices were terpenes,alcohols and esters,with abundant contents of γ-aminobutyric acid and sugar,however,the electronic nose technology was superior in distinguishing these two different breeds of longan.关键词
龙眼/电子鼻/芳香成分/营养成分/检测Key words
longan/electronic nose/aroma components/nutrient components/determination分类
轻工纺织引用本文复制引用
彭颖,周如金..两个品种龙眼果汁芳香及营养成分测定与分析[J].食品工业科技,2017,38(16):263-266,274,5.基金项目
广东省科技计划项目(2013B090600032). （2013B090600032）
