摘要
本文通过气相色谱法对浓香型和清香型白酒中酯类成分进行了定量分析。结果表明,两种白酒中的酯类成分种类不同且含量差异明显。其中,浓香型白酒中以己酸乙酯和乙酸乙酯为主要成分,而清香型白酒中则以乙酸乙酯和乳酸乙酯为主要成分。本研究展示了气相色谱法在酒类化学成分定量分析的应用效果,为浓香型和清香型白酒的酯类成分分析提供了一定的科学依据,同时为酒类的工艺改进和口感调整提供了一定的参考。
In this paper,the quantitative analysis of esters in Luzhou flavor and light flavor liquor was carried out by gas chromatography.The results showed that the types and contents of esters in the two kinds of liquor were different.Among them,ethyl hexanoate and ethyl acetate are the main components in Luzhou flavor liquor,while ethyl acetate and ethyl lactate are the main components in light flavor liquor.This study demonstrated the application effect of gas chromatography in the quantitative analysis of chemical components of alcohol,which provided a scientific basis for the analysis of ester components of Luzhou flavor and light flavor liquor,and also provided a reference for the process improvement and taste adjustment of alcohol.
作者
于世民
YU Shimin(Yanghe Laboratory of National Liquor Quality Inspection Center,Zibo 256399,China)
出处
《现代食品》
2023年第8期170-172,共3页
Modern Food
关键词
气相色谱法
酯类成分
定量分析
gas chromatography
ester components
quantitative analysis
