foodindustryПищевая промышленность: наука и технологииFood Industry: Science and Technology2073-4794Научно-практический центр Национальной академии наук Беларуси по продовольствиюfoodindustry-181Research ArticleОЦЕНКА И КОНТРОЛЬ КАЧЕСТВАИСПОЛЬЗОВАНИЕ ХРОМАТОГРАФИЧЕСКИХ МЕТОДОВ ДЛЯ ИССЛЕДОВАНИЯ КОМПОНЕТНОГО СОСТАВА ЯБЛОК И ГРУШUSE CHROMATOGRAPHIC METHODS FOR RESEARCH COMPONENT COMPOSITION OF APPLES AND PEARSПочицкаяИ. М.PachytskayaM. I.noemail@neicon.ruСубачВ. П.SubochV. P.noemail@neicon.ruРУП «Научно-практический центр Национальной академии наук Беларуси по продовольствию»Belarus201530122015045358Copyright © Почицкая И.М., Субач В.П., 20152015Почицкая И.М., Субач В.П.Pachytskaya M.I., Suboch V.P.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://foodindustry.belal.by/jour/article/view/181

В работе приведен анализ применяемых в мировой практике хроматографических методов для определения компонентного состава яблок и груш. Отмечено, что для анализа соединений, ответственных за аромат рекомендуется использовать метод газовой хроматомасс спектрометрии, для анализа соединений, характеризующих вкус и цвет - метод высокоэффективной жидкостной хроматографии с масс селективным детектированием.

The paper analyzes applied in the world practice of chromatographic methods for the determination of the component composition of apples and pears. It is noted that for the analysis of compounds responsible for flavor recom-gas method is used gas chromatography spectrometry for the analysis of compounds that characterize the taste and color - a method of high-Jew bone chromatography with mass selective detection. The paper analyzes applied in the world practice of chromatographic methods for the determination of the component composition of apples and pears. It is noted that for the analysis of compounds responsible for flavor recom-gas method is used gas chromatography spectrometry for the analysis of compounds that characterize the taste and color - a method of high-Jew bone chromatography with mass selective detection.

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The authors declare that there are no conflicts of interest present.