Method for establishing fingerprints of volatile components in agricultural products and their processed products
A technology of volatile components and fingerprints, applied in the field of food chemical pattern recognition, can solve the problems of inability to directly obtain product quality, limited application and promotion of fingerprints, difficult to understand intuitively, etc. Preprocessing simple effects
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[0027] The present invention will be described in detail below in combination with specific embodiments.
[0028] A method for establishing fingerprints of volatile components of agricultural products and processed products thereof involved in the present invention is realized by the following steps:
[0029] Step 1: Collect liquid phase samples in the production area of the geographical indication product to be analyzed, and record the product type, year, processing technology, and manufacturer information. Liquid phase sample collection means that when the product is a fruit that can be juiced, the liquid phase sample is obtained by squeezing the juice; When it is a beverage product, it is directly used as a liquid phase sample.
[0030] Step 2: Using solid-phase microextraction to extract and enrich the volatile components of the liquid phase sample. The specific steps of the solid-phase microextraction method are: add 10 mL of liquid phase sample, sodium chloride and i...
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