食品香味物质的性质与拓扑指数~nL的相关性  

Study on relationship between property of the aromatic matter in food and topological index^nL

作　　者：秦正龙[1] 吴俊明 

机构地区：[1]徐州师范大学化学系,徐州221116 [2]江苏食品职业技术学院食品系,淮安223001

出　　处：《食品科技》2005年第9期45-47,共3页Food Science and Technology

基　　金：江苏省自然科学基金资助项目(02KJB150008)

摘　　要：定义一个新的拓扑指数nL,并探讨nL与食品香味物质酯、酮的色谱保留值、香气阈值之间的依存关系。结果表明,它们之间存在很好的线性关系。A novel topological index ^nL is set up： ^nL=∑（tj·tj·tk…）^-0.5.The correlativity between ^nL and the chromatographic retain index of the ester in spirituous liquors, and the threshold value of the ketone in tea are discussed. The results indicate that ^nL is linearly related to chromatographic retain index or threshold value, and can be used to predict the physicochemical parameters of the aromatic matter in food.

关 键 词：香味物质 拓扑指数^nL 色谱保留值 阈值 相关性 

分 类 号：TS201[轻工技术与工程—食品科学]