啤酒中成分配比的检测分析及生产工艺优化

The Detections and Analysis of Composition Proportion in Beer and Optimization Production Processes

采用静态顶空一气相色谱法测定啤酒中的醛类、乙醇、高级醇、高级酯等风味物质，优化了试验条件，确定了最佳的测定工艺参数。并应用以上方法，对不同生产工艺生产出的啤酒相应成分进行检测，使最终产品中各种风味物质含量、比例最佳，帮助企业找到最佳的生产工艺。

This research established a simple head-space gas chromatography （HS-GC） method on analysis of the main flavors in beer, in- clude：aldehydes,alcohols and ethers. Experimental condition was optimized, the optimum test technological parameter were determined.Test on beer components produced by different production processes with above method were made, accompanying with content and proportion of every flavoring substances reached best state in the final beers, to help enterprises find the best production technique.