摘要
首次抽取台州地区生产、销售的食醋样本,采用高效液相色谱法及顶空固相微萃取-气质联用仪测定样本中15种有机酸和香味物质的含量,并利用SPSS数据分析软件,研究酿造食醋和配制食醋中特征物质的分布规律,为酿造食醋和配制食醋的鉴别提供依据。
The content of 15 characteristic components in fermented vinegar and blended vinegar samples obtained from Taizhou region is analyzed using the methods of gas chromatography-mass spectrometry and high performance liquid chromatography.The data of characteristic components are analyzed through SPSS software.As a result,some conclusions could be drawn to differentiate fermented vinegar from blended vinegar.
出处
《中国调味品》
CAS
北大核心
2015年第5期114-115,124,共3页
China Condiment
