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The Head-space solid phase microextraction (SPME)conditions for the determination of flavours in beer were optimized by using the method of Plackett-Burman design and the Response Surface Analysis (RSA).The optimum levels of three important factors were determined as follows:the extract temperature was 53.46 ℃,the extract time was 45.23 min and the addition of salt was 0.42 g/mL.The method proposed in this study showed satisfactory linearity,precision and detection limits and accuracy.