摘要
多菌种发酵饮料是含有氨基酸、维生素等营养丰富的高级饮料。本文叙述采用毛细管气相色谱和化学衍生化技术相结合的方法测定其中的多种氨基酸。该法具有分析速度快、灵敏度高、选择性好等特点,定性、定量分析结果令人满意。
A rapid, sensative, selective method for qualitative, and quantitative determination of aminoa-cids in beverage containing no alcohol made by all--baterium zymesis using capillary gas chroma-tography was described in this paper.
