Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
High-quality sci-tech periodicals
HE Cong-cong, SU Ke-ran, SU Hang, LIU Ye, SONG Huan-lu. Optimization and comparison of SPME and P&T in extraction effect on watermelon juice[J]. Science and Technology of Food Industry, 2014, (19): 194-198. DOI: 10.13386/j.issn1002-0306.2014.19.033
Citation: HE Cong-cong, SU Ke-ran, SU Hang, LIU Ye, SONG Huan-lu. Optimization and comparison of SPME and P&T in extraction effect on watermelon juice[J]. Science and Technology of Food Industry, 2014, (19): 194-198. DOI: 10.13386/j.issn1002-0306.2014.19.033
shu

Optimization and comparison of SPME and P&T in extraction effect on watermelon juice

    Abstract
  • In order to identify aromatic compounds in watermelon juice and avoid the extraction methods and conditions on analysis impact in watermelon juice, the extraction time and temperature of P&T and the extraction fiber, temperature and time of SPME were optimized.At the same time, the two methods were compared on the effect of extraction.The results showed that extraction temperature 50℃ and time 30 min of P&T and extraction fiber CAR/DVB /PDMS, temperature 40℃, time 30 min of SPME could achieve the best effect of extraction.In addition, the extraction effect of SPME on watermelon juice was better than P&T.
    • FullText(HTML)
  • loading
    • References (13)
    • Relative Articles
  • Supplements (0)

Catalog

    RSS Email Alert

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return