方法对比
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| 高效液相色谱法× | 电子鼻× | 卡尔费休滴定法× | |
|---|---|---|---|
| 领域 | 食品科学 | 食品科学 | 食品科学 |
| 方法族 | Process / pipeline | Process / pipeline | Process / pipeline |
| 起源年份≠ | 1970 | 1982 | 1935 |
| 提出者≠ | Csaba Horváth | Krishna Persaud | Karl Fischer |
| 类型≠ | Separation and Quantification Technique | Chemical Sensing Device | Titrimetric Water Determination |
| 开创性文献≠ | Snyder, L. R., Kirkland, J. J., & Dolan, J. W. (2010). Introduction to modern liquid chromatography (3rd ed.). Wiley. DOI ↗ | Persaud, K., & Dodd, G. (1982). Analysis of discrimination mechanisms in the mammalian olfactory system using a model nose. Nature, 299(5881), 352-355. DOI ↗ | Karl Fischer. Neue Methode zur Maßstabbestimmung des Wassers in Flüssigkeiten und Gasen. Angewandte Chemie, 48(44), 394-396. (1935) link ↗ |
| 别名≠ | HPLC, high-pressure liquid chromatography | e-Nose, artificial olfaction | KFT |
| 相关 | 3 | 3 | 3 |
| 摘要≠ | High-Performance Liquid Chromatography (HPLC) is an analytical technique that separates, identifies, and quantifies components in a complex food sample by passing the sample through a pressurized column packed with a stationary phase. Developed by Horváth in the early 1970s, HPLC enables rapid, sensitive measurement of nutrients, contaminants, additives, and bioactive compounds in food products with high precision and accuracy. | An electronic nose (e-nose) is an instrumental analytical device that mimics the mammalian olfactory system to detect and identify volatile organic compounds (odors) in food products. Developed by Persaud and Dodd in 1982, e-noses use arrays of non-selective chemical sensors combined with pattern recognition algorithms to create electronic signatures of food aromas, enabling objective, rapid quality assessment and shelf-life prediction. | Karl Fischer Titration (KFT) is a precise analytical method for determining water content in food and pharmaceutical products. Developed by Karl Fischer in 1935, KFT uses a chemical reaction between water and an iodine-based titrant, allowing quantification of moisture with exceptional accuracy and sensitivity. KFT is the official gold-standard method for water determination in numerous food and pharmaceutical standards worldwide. |
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