Abstract
s: The paper extracted the flavor components of Hongdao Clam by using HS-SPME Technique and made an analysis of it by GC-MS. It compared the analysis results of 75 μm Carboxen/PDMS microextraction fibers and 100 μm PDMS microextraction fibers, with the result that the later one was suitable for flavour substance analysis of Hongdao Clam. Besides, by comparing the flavor components of Hongdao clam meat and soup, the thesis reached a conclusion that there are eight common ingredients in them, as well as the type and relative percentage composition of the flavor substance. This research provided a reference for the application of combining SPME and GC-MS techniques in aquatic product processing industry.
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