摘要
通过对四特酒进行化学处理、分类收集组分,采用GC/MS联用技术对各组分进行分离与定性定量测定,分离出130多个色谱峰,鉴定出65个化合物.
Si Te Jiu'* has been chemically treated with its components classified and collected, and measured qualitatively and quantitatively by means of GC/MS analysis. More than 130 GC peaks have been abtained and 65 compounds ideatified. This study made a foundation for determining the flavour-type of 'Si Te Jiu'.
出处
《江西科学》
1991年第3期154-159,共6页
Jiangxi Science
