高温胁迫下糙米短期储藏气味指纹图谱变化规律的动态分析
刘强(
),刘纪伟,田恬,严薇,刘兵,赵思琪,胡秋辉,丁超()
),刘纪伟,田恬,严薇,刘兵,赵思琪,胡秋辉,丁超()
Dynamic Analysis for the Characteristics of Flavor Fingerprints for Brown Rice in Short-Term Storage Under High Temperature Stress
LIU Qiang(),LIU JiWei,TIAN Tian,YAN Wei,LIU Bing,ZHAO SiQi,HU QiuHui,DING Chao()
),LIU JiWei,TIAN Tian,YAN Wei,LIU Bing,ZHAO SiQi,HU QiuHui,DING Chao()
图4. 气相离子迁移谱图中选取的挥发性有机物的指纹图谱
独立像素图片表示GC-IMS特征吸收峰,红色越深表示信号强度越高,蓝色越深表示信号强度越低,背景设为黑色
Fig. 4. Aroma fingerprinting of volatile organic compounds selected from the GC-IMS
The independent pixel represents the GC-IMS characteristic absorption peak. The color scale from blue to red represent the signal intensity from low to high, and black means the background
