摘要
针对目前啤酒风味物质内容和成因不清这一现状,利用气相-质谱联用仪完善了啤酒风味物质的指纹图谱。通过实验信息量和稳定性的分析确定了正己烷同时蒸馏萃取为最佳样品前处理实验条件,定性分析出31种风味化合物。
Beer flavor substance and its cause of formation is detected by gas chromatography-mass spectrometer. The optimal condition is confirmed by analyzing information content and stability. 31 flavor compound are obtained by qualitative analysis.
出处
《粮油食品科技》
2008年第6期62-64,共3页
Science and Technology of Cereals,Oils and Foods
关键词
指纹图谱
啤酒
风味物质
fingerprint spectrum
beer
flavor substance
