Application of Gas Chromatography Technology in the Determination of Flavor Components in the Food Industry

Xinrui Qin

《International Core Journal of Engineering》 9卷7期 (2023/07) Pp. 167-171

https://doi.org/10.6919/ICJE.202307_9(7).0021

摘要

Meteorological chromatographic analysis is a method that uses helium or argon as carrier to inject mixture samples into chromatographic columns filled with fillers for separation. As a highly sensitive and efficient modern analysis technology, gas chromatography has been used in food analysis. However, due to its complicated operation, great attention should be paid to it when using. In this paper, the application of gas chromatography in the determination of flavor components in food industry was studied, and the nutritional value of soybean was evaluated scientifically and reasonably, and various nutrients and flavor components were quantitatively analyzed. The flavor components of 10 soybean protein isolate (SPI) samples were analyzed by headspace solid-phase microextraction and gas chromatography-mass spectrometry, so as to provide scientific basis for the breeding and processing of soybean flavor quality.

關鍵字

Gas Chromatography ； Food Industry ； Soybean Protein Isolate ； Flavor Components

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