摘要
将搅拌吸附萃取(SBSE)和全二维气相色谱/飞行时间质谱联用技术(GC×GC/TOFMS)联合应用,对中国传统名优白酒中的香味成分展开了全面细致的研究,结果表明,该法可从不同名优白酒中分离分析出上千种微量成分,远远多于其他分析技术。
The flavoring compositions in traditional Chinese famous liquor products were investigated thoroughly by SBSE absorption technology and GC×GC/TOFMS.The results suggested that thousands of trace flavoring compositions could be separated successfully from different liquor products by SBSE plus GC×GC/TOFMS,much more than that detected by other analytical means.
出处
《酿酒科技》
北大核心
2012年第7期50-51,55,共3页
Liquor-Making Science & Technology
