毛细管柱气相色谱法测定蒸馏酒和配制酒香气成分.PDF

7 8 Vol. 7 No. 8 2016 8 Journal of Food Safety and Quality Aug. , 2016 * 俞雅琼 , 陈 睿, 沈 丽 (, 810001) 摘 要: 目的 方法 , , , (70 m×0.25 mm, 0.25 μm), CP wax57CB(50 m×0.25 mm, 0.20 μm)结果 12 min , 0.05~0.20 mg/L, 94.8%~99.6%结论 , 关键词: ; ; Determination of aroma components in distilled and preparation liquor by capillary column gas chromatography * YU Ya-Qiong , CHENG Rui, SHEN Li (Qinghai Institute for Food Control, Qinghai Food and Drug Administration, Xining 810001, China) ABSTRACT: Objective To establish a method for determination of characteristic aroma components including esters, alcohols, acids, etc. in distilled and preparation liquor. Method Liquor samples were subjected to pretreatment of adding internal standard and dilution, and detected by hydrogen flame ionization detector. The chromatographic parameters including column type, programmed temperature, and column flow rate were optimized for the best separation conditions. Distilled liquor was detected by liquor special column (70 m0.25 mm, 0.25 µm), while preparation liquor was detected by capillary column CP wax57CB (50 m0.25 mm, 0.20 µm). Results The determination m