This experiment studies on the used infrared spectroscopy to establish technology methods for liquor identification methods, as well as offers the science data for establishment of the fingerprint in white spirit. The...This experiment studies on the used infrared spectroscopy to establish technology methods for liquor identification methods, as well as offers the science data for establishment of the fingerprint in white spirit. The results have shown that using near-infrared spectroscopy analysis of liquor has the obvious features such as strong specificity, good reproducibility, simple operation, and finally confirmed that it is an authentic and ideal method for identification in white spirit.展开更多
利用不同剂量的^(60)Co-γ射线对白酒进行辐照加工,研究白酒经不同剂量辐照后的理化指标,贮存时间对白酒总酸、总酯的影响,并对贮存12个月后的白酒感官指标进行探讨。结果表明:经辐照处理后白酒的总酸、总酯、乙酸乙酯、乳酸乙酯含量相...利用不同剂量的^(60)Co-γ射线对白酒进行辐照加工,研究白酒经不同剂量辐照后的理化指标,贮存时间对白酒总酸、总酯的影响,并对贮存12个月后的白酒感官指标进行探讨。结果表明:经辐照处理后白酒的总酸、总酯、乙酸乙酯、乳酸乙酯含量相对空白对照都有不同程度的增加,贮存12个月后辐照处理白酒的总酸、总酯含量增加,经剂量1.97 k Gy辐照后,白酒感官最佳。展开更多
文摘This experiment studies on the used infrared spectroscopy to establish technology methods for liquor identification methods, as well as offers the science data for establishment of the fingerprint in white spirit. The results have shown that using near-infrared spectroscopy analysis of liquor has the obvious features such as strong specificity, good reproducibility, simple operation, and finally confirmed that it is an authentic and ideal method for identification in white spirit.
文摘利用不同剂量的^(60)Co-γ射线对白酒进行辐照加工,研究白酒经不同剂量辐照后的理化指标,贮存时间对白酒总酸、总酯的影响,并对贮存12个月后的白酒感官指标进行探讨。结果表明:经辐照处理后白酒的总酸、总酯、乙酸乙酯、乳酸乙酯含量相对空白对照都有不同程度的增加,贮存12个月后辐照处理白酒的总酸、总酯含量增加,经剂量1.97 k Gy辐照后,白酒感官最佳。