当前位置: 首页 > 文章 > 杜康酒11种香气成分含量的测定 河南科技学院学报(自然科学版) 2013,41 (1) 49-52
Position: Home > Articles > Determination of 11 aroma components in Dukang wine Journal of Henan Institute of Science and Technology(Natural Science Edition) 2013,41 (1) 49-52

杜康酒11种香气成分含量的测定

作  者:
魏新军;冯俊旗;颜振敏
单  位:
河南科技学院食品学院
关键词:
香气成分;杜康酒;含量测定
摘  要:
采用气相色谱-质谱联用技术,选用ThermoTG-WAX毛细管柱,结合外标法,对杜康酒中11种香气物质进行测定.通过优化程序升温条件,获得了最佳的分离效果.方法线性在40~600μL/L和2~40μL/L范围内,相关系数为0.956 6~0.999 3.酒中含量较高的物质是己酸乙酯(885.90μL/L)、乳酸乙酯(337.01μL/L)、己酸(242.57μL/L)、异戊醇(126.05μL/L)和乙酸(99.49μL/L).
译  名:
Determination of 11 aroma components in Dukang wine
作  者:
Wei Xinjun,Feng Junqi,Yan Zhenmin(Henan Institute of Science and Technology,Xinxiang 453003,China)
关键词:
aroma components;Dukang wine;determination of content
摘  要:
By use of gas chromatography-mass spectrometry and Thermo TG-WAX Capillary column combined with external standard method,11 aroma components of Dukang wine were determined simultaneously.By means of adjust the temperature programming conditions,obtained the optimal separation effect.The linear range were at 40~600 μL/L and 2~40 μL/L,the correlation coefficient were 0.956 6~0.999 3.The higher measured content of substances in the wine were ethyl acetate(885.90 μL/L),lactic acid(337.01 μL/L),caproic acid(242.57 μL/L),isoamyl alcohol(126.05 μL/L) and acetic acid(99.49 μL/L).

相似文章

计量
文章访问数: 5
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊