摘要
采用红外光谱法对清香型和浓香型2种类型的白酒品质进行分析。结果显示,不同种类白酒的干燥物具有明显的指纹特征,浓香型和清香型白酒的谱图有明显的差异,浓香型白酒的酯类含量高,清香型白酒的羧酸盐含量高。该法可直观的评价白酒产品的品质与真伪。
Quality of Luzhou-flavor liquor and Fen-flavor liquor was analyzed by IR spectroscopy. The findings indicated that freeze-dried samples of liquor had evident fingerprint and IR spectra of Luzhou-flavor liquor and Fen-flavor liquor were significantly different. High contents of ester and high contents of carboxylate were occurred in Luzhou-flavor liquor and Fen-flavor liquor, respectively. IR spectroscopy is a direct method for analysis and evaluation the quality of liqour.
出处
《中国酿造》
CAS
北大核心
2010年第10期175-177,共3页
China Brewing
关键词
红外光谱法
白酒
酯类
羧酸盐
IR spectroscopy
liquor
ester
carboxylate
