摘要
通过收集白酒固态蒸馏过程中各段馏分，采用改进的“巴勃科克”（Ｂａｂｃｏｃｋ）溶剂萃取法，经ＧＣ－ＭＳ定性定量分析，测出大酒１８个，调味酒２５个馏分中的酒度和９个主要香味成分的变化规律。
fractions in process of traditional distillation of liquor were collected,and changeable rule of 9 main components of liquor aroma in the distillation are found by GCMS with imporvable Babcock bottle method.It was provided scientific basis for raising the yields of alcohol and flavor compounds.
关键词
蒸馏酒
芳香性组分
白酒
固态蒸馏
Distillation spirits
Extractive metallurgy
Aromaticity-constituents
