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GC/MS-GC法定性定量测定白兰地芳香性成分 被引量：9

Qualitative and Quantitative Analysis of Aromatic Compounds in Brandy by GC/MS and GC
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摘要 利用气质联用技术(GC/MS)定性鉴定出白兰地中的56种芳香性成分。建立了气相色谱法定量检测白兰地中22种芳香性成分的分析方法。比较了两种毛细管色谱柱的分离性能。 56 aromatic compounds in brandy were qualitatively identified by GC/MS.A quantitative analysis method of 22 aromatic compounds in brandy had been developed by gas chromatography spectrometry.Besides,the separation efficiency of two different capillary columns were al-so compared.
作者 张燕 卫晓红
机构地区 国家葡萄酒及白酒露酒产品质量监督检验中心
出处 《酿酒科技》 2010年第8期92-95,共4页 Liquor-Making Science & Technology
关键词 分析检测 白兰地 芳香性成分 气相色谱/质谱联用仪 analysis and determination brandy aromatic compounds GC/MS
分类号 TS262.38 [轻工技术与工程—发酵工程]
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酿酒科技
2010年 第8期

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