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    • 4. 发明申请
    • ANALYSIS METHOD OF FLAVOR COMPONENTS
    • 风味成分分析方法
    • WO2007097486A1
    • 2007-08-30
    • PCT/KR2006/000688
    • 2006-02-28
    • SHIM, Jae-hanKIM, Mi Ra
    • SHIM, Jae-hanKIM, Mi Ra
    • G01N30/12
    • G01N30/12G01N2030/126
    • Disclosed is a method of analyzing flavor components. Featuring the use of a gas chromatography apparatus equipped with a solvent-free solid injector (SFSI), the method comprises installing an injector of SFSI into an injector port provided for a gas chromatography (GC) apparatus; inserting a glass capillary tube containing a sample into the injection port, said glass capillary tube being sealed at both ends; pre-heating the injector to vaporize flavor components in the sample; crushing the sealed capillary tube to release the vaporized flavor components into a gas chromatography column for a predetermined time period; and analyzing the flavor components in a vapor state. The method enjoys the advantage of being simple and rapid and producing no environmental pollution because no solvents are used. Also, it is very useful for distinguishing Angelica spp. from each other by analyzing the secondary metabolites from the plants.
    • 披露了分析风味成分的方法。 使用配有无溶剂固体注射器(SFSI)的气相色谱装置,该方法包括将SFSI注射器安装到为气相色谱(GC)装置提供的注射器端口中; 将含有样品的玻璃毛细管插入注射口,所述玻璃毛细管在两端密封; 预加注射器以蒸发样品中的风味成分; 粉碎密封的毛细管以将蒸发的风味成分释放到气相色谱柱中预定的时间段; 并分析气态成分。 该方法具有简单快速的优点,不产生环境污染,因为不使用溶剂。 另外,区分当归是非常有用的。 通过分析来自植物的次生代谢产物。