顶空进样-毛细管气相色谱法测定啤酒的香味组分

Determination of Flavor Components in Beer by Headspace Capillary GC

研究了采用毛细管气相色谱分析测定啤酒中香味组分的方法。以高纯氮气作为载气 ,结合自动顶空进样技术 ,可以对啤酒中 12种主要挥发性香味组分进行定性和定量分析 。

In this paper, a method is described to analyze the flavor components in beer by capillary GC with auto headspace sampling using pure N 2 as carrier gas. The method can be used qualitatively and quantitatively for the determination of twelve main flavor compounds with good repeatability.