Title: GC-MS Analysis of Volatile Components of Feed Flavor
Abstract:Respectively headspace sampler and methylene chloride as a solvent to extract the solid-liquid extraction of volatile flavor of feed ingredients, then by gas chromatography-mass spectrometry(GC-MS) fo...Respectively headspace sampler and methylene chloride as a solvent to extract the solid-liquid extraction of volatile flavor of feed ingredients, then by gas chromatography-mass spectrometry(GC-MS) for volatile components were identified. The results obtained by comparison of the two methods of extracting the difference. The results showed that the effects of low-boiling fraction were better by the headspace analysis method of the same kind flavor. However, the high-boiling component analysis results were better by the method of extracting with dichloromethane.Read More
Publication Year: 2014
Publication Date: 2014-01-01
Language: en
Type: article
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