http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103675124-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d6a6f422b091ba12ea61d4adbf1b0e8e |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/G01N30-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/G01N30-02 |
| filingDate | 2013-11-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-06-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9ca22d0ec6d8fc30217f4e9ac0f8ba8c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_48ca95ee2ff2ec432633e1799de3b074 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c8d77c1e86ffc516b3203ccf9204186f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b2887f2c02820611b3bc28c521b22f30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d96a93d0c6f1c8cae01828122fb19cd5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d286e6ea4d569aa67d9fd190cfcaba76 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_713f764975fd6d2e31178d023dd57bb7 |
| publicationDate | 2015-06-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103675124-B |
| titleOfInvention | Headspace solid phase microextraction detection method for volatile flavor substances in sour dough steamed buns |
| abstract | The invention discloses a headspace solid phase microextraction detection method for volatile flavor substances in sour dough steamed buns. The detection method comprises the following steps: after cooling and cutting the sour dough steamed buns, placing the cooled and cut sour dough steamed buns into a water bath at the temperature of 70-75 DEG C for preequilibration for 30-40 min; carrying out adsorption extraction on the volatile flavor substances in the preequilibrated sour dough steamed buns by adopting the headspace solid phase microextraction technology; identifying the volatile flavor substances by the gas chromatography-mass spectrometry analysis technology. The method can detect the volatile flavor substances in the sour dough steamed buns rapidly and accurately, without an organic solvent. |
| priorityDate | 2013-11-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 22.