| 气相色谱-质谱法分析牛蒡酒香气成分 |
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| 引用本文： | 程传格,王晓,江婷,董福英,刘建华. 气相色谱-质谱法分析牛蒡酒香气成分[J]. 化学分析计量, 2002, 11(3): 32-33 |
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| 作者姓名： | 程传格 王晓 江婷 董福英 刘建华 |
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| 作者单位： | 山东省分析测试中心,济南,250014 |
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| 摘 要： | 用乙醚提取，以气相色谱-质谱法分析了牛蒡酒香气的成分，从牛蒡酒中共分离鉴定出36种成分，其中主要成分是乙酸乙酯、已酸、异戊醇，它们约占总量的69%。牛蒡酒中异戊醇与异丁醇的比例高达60：1，表明该酒品质优良。
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| 关 键 词： | 气相色谱－质谱法 分析 牛蒡酒 香气成分 白酒 |
| 修稿时间： | 2001-11-27 |
ANALYSIS OF THE FLAVOR IN BURDOCK WINE BY GC-MS |
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| Cheng Chuange,Wang Xiao,Jiang Ting,Dong Fuying,Liu Jianhua. ANALYSIS OF THE FLAVOR IN BURDOCK WINE BY GC-MS[J]. Chemical Analysis And Meterage, 2002, 11(3): 32-33 |
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| Authors: | Cheng Chuange Wang Xiao Jiang Ting Dong Fuying Liu Jianhua |
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| Abstract: | The composition of burdock wine was determined by GC - MS with diethyl ether as extract. 36 compounds wereidentified and four main compounds (ethyl acetate,ethyl caproate,caproic acid and isoamylol) represented 69% of the total contents. The ratio of isoamylol to isobutanol reached 60:1 , which showed that burdock wine had good quality. |
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| Keywords: | GC - MS analysis burdock wine flavor |
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