摘要
本文首次采用ＦＦＡＰ交联毛细管柱对兼香型白酒的微量香味组份进行了测定，用ＧＣ─ＭＳ结合标样核对确定了五十多种组份。用Ｒ型聚类分析、多元线性回归分析。研究了白酒中微量香味组份与质量等级间的相关性。
Baiyunbian Wine was first analysed by crossed FFAP capillary column gas chromatog raphy in this work. Over 50 fragrant components were identified by meansof GS─MS and rela tive retention of standard samples. The relativity was studied between micro amount of fragrant components and quality of the Wine by using R─type oluster and multiple regression.
出处
《分析科学学报》
CAS
CSCD
1995年第1期18-22,共5页
Journal of Analytical Science
