摘要
研究了采用动态顶空进样技术分析啤酒的挥发性风味化合物的方法。以高纯氮吹出并吸附于Tenax GC上的挥发性组份经加热脱附后直接注入毛细管色谱柱,将这一装置与GC-MS相连,从啤酒中检出了19种化合物,对其中的13种作了定量测定,方法具有良好的重现性和回收率。
The analysis method of beer volatile flavor compounds by dynamic headspace technique has been developed. After sweeped by a stream of ultra high purity nitrogen and trapped on Tenax GC, the volatiles were heated and released into the capillary GC column. The purge and trap concentractor was connected to GC-MS.The total of 19 compounds have been identified, 13 of them have been determined. The quantitative reproducihility and recovery of the method are excellent.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1991年第3期37-42,共6页
Food and Fermentation Industries
关键词
啤酒
分析
化合物
挥发性风味
Beer Analysis, Volatile flavor compounds
