摘要
采用色谱 -质谱联用分析法 ,以吹扫捕集与溶剂萃取相结合 ,对机械化大罐发酵工艺生产的鼓山牌福建老酒的挥发性香味成分进行剖析 ,以初步揭示挥发性香味成分与福建老酒风格相关联的确切成分 ,进而为完善机械化大罐发酵生产工艺提供科学依据 .
The volatile aromatic components in gushan brard Fujian La ojiu by mechanized pot ferment technology were determined by GC-MS method after purge and trap and solvent extraction.The resu lts reveal relationship between the volatile aro matic components and the style of Fujian Laojiu,offer scientific basis f or optimizing the mechanized pot fermention.
出处
《福建师范大学学报（自然科学版）》
CAS
CSCD
2003年第1期99-102,共4页
Journal of Fujian Normal University：Natural Science Edition
基金
福建省科技厅基金资助项目 ( K990 15 )
