摘要
采用HPLC法对客家娘酒及绍兴黄酒中10种有机酸草酸、酒石酸、丙酮酸、乳酸、乙酸、富马酸、柠檬酸、琥珀酸、苹果酸、莽草酸进行定性、定量分析。结果表明:不同酒种不同品牌的酒中所含有机酸的种类和数量存在一定的差异。
Qualitative and quantitative analysis for 10 kinds of organic acids including oxilic acid, tartaric acid, pyruvic acid, lactic acid, acetic acid, fumaric acid, citric acid, succinic acid, malic acid and shikimic acid in Hakka Mother wine and Shaoxing rice wine were conducted using HPLC in this paper. The results showed that there are differences in organic acids between Hakka Mother wine and Shaoxing rice wine.
出处
《中国酿造》
CAS
北大核心
2010年第8期144-146,共3页
China Brewing
基金
广州市科技项目(2009C6-I051)
广州市科技项目(2007Z1-E0091)
关键词
有机酸
客家娘酒
绍兴黄酒
HPLC
organic acid
Hakka Mother wine
Shaoxing rice wine
HPLC
