摘要
食醋是我国人民最主要的食用调味品之一。本文用CH_2Cl_2提取,加无水Na_2SO_4干燥,于常温下减压蒸馏浓缩,再用SE—30毛细管色谱柱GC/MS法(色谱/质谱联用)分析了济宁食醋的香味成分,共鉴定出46个化合物。
100ml Vineagar was extracted with two pertions of 50ml CH_2cl_2, and the CH_2Cl_2 phases were combined and dehydrated by adding anhydrous Na_2SO_4. Then the filtered CH_2Cl_2 Solution was concentrated under reduced pressure in KD concentration apparatus at 40℃. The concentrated liquor was analyieci by GC/MS with SE—30 capillary column, about 46 volatile compounds were indentified.
出处
《山东科学》
CAS
1991年第4期14-18,共5页
Shandong Science
