白酒中乙酸乙酯的气相色谱分析(国外英文资料).docVIP

白酒中乙酸乙酯的气相色谱分析(国外英文资料) The gas chromatographic analysis of ethyl acetate in liquor The internal standard method is quantitative Background: Liquor in the production process, acid and alcohol fermentation generate various kinds of ester, ethyl ester kind of material is the main part of the liquor fragrance, all sorts of ethyl ester with the aroma of their respective characteristics, the aroma of ethyl acetate is pure elegant, containing ethyl acetate is more and the less other esters, liquor are fragrant elegant style, used to call chicken scent; If all kinds of esters in liquor is more, especially ethyl acetate, ethyl lactate, acid ethyl ester, rich smell pure thick, with a long finish, this kind of wine is called luzhou-flavor; Distilled spirits are basically non-aromatic in the preparation process. Because different kinds of ester and content determine the aroma and style of baijiu, it plays a leading role in the determination of liquor flavor. Clear liquor flavor types because of its simple production technology, fragrant, the price is low, so its production and consumption is much higher than other types of wine, has become an indispensable drink in daily life. Ethyl acetate is the main aroma of qingxiang baijiu, which is fragrant when acetate is thin and fragrant when thick. Liquor-making industry rapid development, yield and quality has greatly improved, in order to strengthen technical management, improve production technology, improve product quality, the 60 s peculiar to paper chromatography technology for liquor aroma components were studied, but the paper chromatography because it was too slow, low accuracy of shortcomings, so this method has not gained popularity, the analysis of liquor aroma components measurement with chemical method, the result can only be as follows. Chromatography is a separation technique. Gas Chromatography, Gas Chromatography, GC) using Gas (nitrogen, hydrogen and other commonly used itself does not react with measured component