Analysis of Low Melting Point Fat Constituents of Black Soybeans by HS-SPME-GC-MS

• 作 者: Han TU Hanmei JIANG Jinqing LU
• 机 构: ResearchandDevelopmentCenterofMedicinalPlantinHubeiProvince/HubeiUniversityofChineseMedicine
• 出 处: 药用植物研究(英文版)
• 发表日期: 2017年5期
• 关键词: BLACK SOYBEANS HS-SPME GC-MS Low MELTING point FAT

[Objectives] To analyze the low melting point fat constituents in the black soybeans with green and yellow heart and their relative content,and compare the differences in the low melting point fat constituents between different kinds of black soybeans. [M