摘要
通过气相、液相色谱仪检测白酒中微量物质成分,研究在处理特香型白酒中的塑化剂成分时呈香呈味微量物质成分的变化情况,选取白酒中乙酸乙酯、己酸乙酯、乳酸乙酯、丙酸乙酯、乙酸、乳酸、丙酸、己酸等8种微量物质成分的变化情况,因微量物质成分关系白酒的质量及口感,找出在降低去除塑化剂过程中,这些微量物质变化的规律,从而指导生产工艺。
The focus of this study is to investigate the change in the composition of trace elements relevant to the flavor and tasty during removing plasticizer treatment in Liquor. The composition of eight trace elements ( ester, ethyl hexanoate, ethyl lactate, ethyl propionate, acetic acid, lactic acid, propionic acid and hexanic acid) were analyzed using gas chromatography and liquid chromatography. The trend and mechanismof the composition change will be used to guide the production process.
作者
苏金兰
熊秋萍
SU Jinlan;XIONG Qiuping
出处
《酿酒》
CAS
2019年第2期71-72,共2页
Liquor Making
关键词
白酒
微量物质
塑化剂
Liquor
trace elements
plasticizer
