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一、前言天然香料精油和香成分的研究工作,由于应用了气相色谱/质谱/电子计算机联用仪、气相色谱/付丽叶红外光谱、高速液相色谱/质谱/电子计算机联用仪以及多功能核磁共振仪等近代先进仪器和技术,近年来发生了巨大的变革。从香成分的分离到化学结构的鉴定已经达到了微量、快速、精确的地步。这就意味着凡是人们能够闻到的阵阵鲜花的幽香或者食品在烘烤时
I. INTRODUCTION Research work on natural essential oils and aroma components due to the application of gas chromatography/mass spectrometry/computer-combined instrumentation, gas chromatography/Faraday infrared spectrometry, high-speed liquid chromatography/mass spectrometry/computer combination instrument, and multifunction Modern advanced instruments and technologies such as nuclear magnetic resonance instruments have undergone tremendous changes in recent years. From the separation of aroma components to the identification of chemical structures has reached a trace, fast and accurate. This means that people can smell the fragrance of fresh flowers or food when baking