摘要
酒类中双羰基化合物对其风味有着重要影响。本文主要介绍了酒类中的双羰基化合物的几种检测方法:比色法、荧光分析法、脉冲极谱分析法、气相色谱分析法及高压液相色谱分析法,并讨论了各方法的优缺点,以期为开发新型双羰基化合物测定方法提供参考。
Dicarbonyl compounds in wine had an important effect on flavor. This paper reviewed the advantages and disadvantages of several determination methods of dicarbonyl compounds: colorimetric method, fluorescent method, polargraphic method, gas chromatographic method and HLPC method. the aim of this paper was to offer reference for finding a new determination method.
出处
《四川食品与发酵》
2005年第2期37-39,共3页
Sichuan Food and Fermentation
