Search
ChatPaper
AI Writing
analysis
Analysis
编组
Open Data
more
More
RankingsMust ReadingJournal&ConferenceAI TRAI HistoryMaster Reading TreeXiaomai's Star TalentsTrajectoryTalentNDI TrackerOpenAI sign Language
VIPCreated with Sketch.

HS-SPME/GC-MS法分析黑莓干红酒中挥发性成分

Yi-bing ZHANG,Xian-fang QI,Jia-jia WANG,Long CHEN,Qi-tai XU,Wen-yi KANG

Journal of Henan University(Medical Science)（2012）

Cited 1|Views15
No score
Abstract
目的 分析黑莓干红酒的挥发性成分.方法 采用顶空固相微萃取和气质联用技术( HS-SPME/GC-MS),结合保留指数法并用峰面积归一化法测定相对百分含量.结果 从2种黑莓干红酒中分别鉴定出了19种和26种挥发性成分,分别占总峰面积的99.32％和99.34％.结论 黑莓干红酒的主要挥发性成分除了乙醇外,还有酯类以及其他醇类.
More
Translated text
Key words
SPME,GC-MS,Blackberry dry red wine,Volatile constituents
AI Read Science
Must-Reading Tree
Example
Generate MRT to find the research sequence of this paper
Chat Paper
Summary is being generated by the instructions you defined