摘要
用乙醚提取,以气相色谱-质谱法分析了牛蒡酒香气的成分,从牛蒡酒中共分离鉴定出36种成分,其中主要成分是乙酸乙酯、己酸乙酯、己酸、异戊醇,它们约占总量的69％。牛蒡酒中异戊醇与异丁醇的比例高达60∶1,表明该酒品质优良。
The composition of burdock wine was determined by GC - MS with diethyl ether as extract. 36 compounds wereidentified and four main compounds (ethyl acetate,ethyl caproate,caproic acid and isoamylol) represented 69% of the total contents. The ratio of isoamylol to isobutanol reached 60:1 , which showed that burdock wine had good quality.
出处
《化学分析计量》
CAS
2002年第3期32-33,共2页
Chemical Analysis And Meterage
