Volatile components from castrated and intact male rabbit meat were trapped using the improved nitrogen purge and trap(NPT)technique and were analysed by gas chromatography mass spectrometry(GC?MS).
应用改进的NPT技术提得去势公兔与正常公兔兔肉腥味物质，经气—质联谱比较分析，初步确定中级醛类是兔肉腥味物质的主导成分。
The method utilized purge-and-trap to concentrate benzene in beverages, gas chromatography and mass spectrometry(GC-MS) was used to determine benzene .
建立了饮料中痕量苯的检测方法，采用吹扫捕集浓缩饮料中的苯，使用气相色谱质谱检测器进行定性定量测定。
The method utilized purge-and-trap to concentrate benzene in beverages, gas chromatography and mass spectrometry(GC-MS) was used to determine benzene .
建立了饮料中痕量苯的检测方法，采用吹扫捕集浓缩饮料中的苯，使用气相色谱质谱检测器进行定性定量测定。
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