摘要
糖、有机酸、氨基酸类物质是构成黄酒味觉物质的重要组成成分。该文运用高效液相色谱法(HPLC)对不同酒龄和不同类型黄酒中的这些味觉物质进行定性、定量分析,此方法具有简便快速,结果准确,重现性好的优点。结果表明:不同酒龄不同类型黄酒中所含味觉物质的种类和数量存在一定的差异。
Carbohydrate,organic acid,amino acid is an important gustatory substance in rice wine.Qualitative and quantitative analysis for these gustatory in rice wine with different ages and types were conducted using HPLC in this paper.The method was rapid and simple,and had accurate result and good repetition.The results showed that there were differences in gustatory substances in different ages and types of rice wine.
出处
《中国酿造》
CAS
2012年第1期172-175,共4页
China Brewing
基金
上海市科学技术委员会科研计划项目(09ZR1431300)
关键词
黄酒
糖类
有机酸
氨基酸
味觉物质
高效液相色谱
rice wine
carbohydrate
organic acid
amino acid
gustatory substances
HPLC
