摘要
采用精馏方法先去除白酒中的酒精,然后再通过同时蒸馏萃取提取其中的微量风味物质,通过两种组合方法处理后,白酒中的微量风味物质得到了高效浓缩,可较好地提取白酒中的香气物质,为白酒中微量未知成分的定性和定量分析提供了可能。
Alcohol in liquor was firstly removed by rectification, then trace flavoring substances in liquor were extracted by simultaneous distillation extraction. Because such treatment could do better in the extraction of high-efficiency concentrated trace flavoring substance, it was possible to make quantitative analysis and qualitative analysis of unknown trace substances in liquor.
出处
《酿酒科技》
2010年第9期25-27,共3页
Liquor-Making Science & Technology
关键词
分析方法
精馏
同时蒸馏萃取
白酒
风味物质
analytic methods
rectification
simultaneous distillation extraction
liquor
flavoring substances
