摘要
一、前言从辐照食品问世以来,很多国家都广泛深入地开展了辐照食品的研究工作。研究辐射对有机化合物和无机气体产生的效应,气相色谱是一种优越的技术。据报导酒经^(60)Coγ辐照后,可以促使酒的陈化,并对酒的风味方面有一定的影响。我国四川和山东等地在酒的辐照方面也开展了不少工作,并取得较好的经济效益。
Micro constituents of Zui Liu Xia spirit and its overheads and Hong Liangand chrysanthemum spirits before and after irradiation are obtained by chemicalconcentration process and analysed. Qualitative analysis of some contituents of thepure substances is performed with related retention time. Simultaneonsly, routinemethod of analysis of white spirits with packed colum is established.
出处
《原子能科学技术》
EI
CAS
CSCD
北大核心
1989年第2期59-63,共5页
Atomic Energy Science and Technology
关键词
白酒
^60CO
Γ辐照
气相色谱法
Capillary gas chromatography
^(60)Co γ irradiated white spirits
Chemical concentration
