Odor Compounds Analysis of Fresh and Heated Watermelon Juice Based on Mono Trap-GC-O-MS(基于Mono Trap-GC-O-MS的西瓜汁热处理前后气味化合物分析) [PDF]
Shipin kexue jishu xuebao, 2023 Mono Trap has the characteristics of large extraction amount and simple operation. It has the advantages in the extraction of odor compounds in watermelon juice.
YANG Fan(杨帆) +4 more
doaj +1 more source
Analysis of Key Flavor Compounds in Peeled Walnut Kernel Based on GC-O-MS and Sensory Evaluation(基于GC-O-MS及感官评价分析脱皮核桃仁关键风味物质) [PDF]
Shipin kexue jishu xuebao, 2023 Peeled walnut kernels are popular among consumers for their easy consumption, wide application scenarios and excellent flavor, of which flavor is an important index for evaluating walnut quality.
JIA Yimin(贾懿敏) +5 more
doaj +1 more source
Based on Electronic Nose and GC-IMS to Study Effect of Reheating on Volatile Flavor Substances of Lentinus edodes Soups(基于电子鼻和GC-IMS分析复热对香菇汤挥发性风味物质的影响) [PDF]
Shipin kexue jishu xuebao, 2020 This study took instant Lentinus edodes (L.edodes) soups as the research object to analyze the effects of steam reheating and microwave reheating methods on the flavor characteristics of L.edodes soups using electronic nose and gas chromatography-ion ...
LIU Changyuan(刘常园) +4 more
doaj +1 more source
Changes of Volatile Flavor Compounds in Shanxi Aged Vinegar Before and After Aging(山西老陈醋晒制前后挥发性风味物质变化) [PDF]
Shipin kexue jishu xuebao, 2018 The samples of Shanxi aged vinegar before and after aging were analyzed by headspace solid-phase microextraction combined with gas chromatography-mass spectra and gas chromatography-olfactometry. Based on retention indices, mass spectra, and injection of
FAN Mengdie(范梦蝶) +7 more
doaj +1 more source
Volatile Compounds Analysis in Chicken Thigh Smoked with Different Materials by GC-IMS Fingerprint(不同材料熏制鸡腿肉挥发性物质GC-IMS指纹图谱分析) [PDF]
Shipin kexue jishu xuebao, 2019 In order to elucidate the influence of different smoking materials on the flavor characteristics of smoked meat products, gas chromatography-ion mobility spectroscopy (GC-IMS) was used to detect the flavor compounds of chicken thigh smoked with white ...
YAO Wensheng(姚文生) +6 more
doaj +1 more source
Analysis of Aroma Active Compounds of Ejiao(阿胶的香气活性物质分析) [PDF]
Shipin kexue jishu xuebao, 2021 Sensory analysis was applied to establish the flavor profile of Ejiao. In order to further explore the flavor attributes, both solid-phase micro-extraction (SPME) and solvent assisted flavor evaporation (SAFE) were used to extract volatile compounds from
SUI Xinping(随新平) +7 more
doaj +1 more source
Isolation, Identification and Neuroprotective Effect of Bioactive Substances from Cornus officinalis(山茱萸中生物活性物质的分离、鉴定及其神经保护作用) [PDF]
Shipin kexue jishu xuebao, 2021 To study the chemical constituents in ethanol extract of Cornus officinalis and their neuroprotective activity. The chemical constituents exerted neuroprotective effect were isolated and purified by normal phase silica gel column chromatography, Sephadex
LUAN Na(栾娜) +7 more
doaj +1 more source
Gongye shui chuli, 2006 针对糠醛生产工艺与生产废水水质特点，采用二级化学絮凝沉淀、厌氧、生物接触氧化法治理糠醛废水，工艺手段成熟可靠，确保达标排放，且运行成本低，适宜大、中、小型糠醛生产厂家采用。
庞艳 +7 more
doaj +2 more sources
Analysis of Volatile Components in Fresh Hawthorn by SDE-GC-MS(SDE-GC-MS分析鲜山楂果肉中的挥发性成分) [PDF]
Shipin kexue jishu xuebao, 2015 The organic volatile components in fresh hawthorn were studied using simultaneous distillation extraction and gas chromatography-mass spectrometry (SDE-GC-MS).
GAO Tingting(高婷婷) +4 more
doaj +1 more source
Gongye shui chuli, 2011 采用微波与Fenton试剂联合处理糠醛废水, 分别考察了废水初始浓度、双氧水用量、微波辐射时间、微波辐射功率和pH等因素对糠醛废水处理效果的影响。结果表明, 在微波辐射功率为480W、微波辐射时间为4min、体积分数为6%的双氧水用量为1.5mL、FeSO4用量为0.07g、pH=3的条件下, 糠醛废水COD的去除率达到90.9%, 此研究为处理该种废水提供了一种清洁、简便的净化方法。
于大伟 +4 more
doaj +2 more sources