| 白兰地二次蒸馏过程中主要挥发性成分含量变化的分析 |
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| 引用本文： | 乔俊花,赵玉平,黎乃维,王丹丹. 白兰地二次蒸馏过程中主要挥发性成分含量变化的分析[J]. 农产品加工．学刊, 2010, 0(1): 60-63. DOI: 10.3969/jissn.1671-9646(X).2010.01.017 |
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| 作者姓名： | 乔俊花 赵玉平 黎乃维 王丹丹 |
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| 作者单位： | 1. 烟台大学校医院检验科,山东,烟台,264005
2. 烟台大学化学生物理工学院食品研究所,山东,烟台,264005 |
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| 摘 要： | 采用气相色谱和质谱联用(GC—MS)方法,研究甲醇、乙醛、乙酸乙酯、1-丙醇、异丁醇和异戊醇等挥发性物质在白兰地蒸馏时的含量变化规律。结果表明,比乙醇沸点低的乙醛和乙酸乙酯在酒头中的含量较高;比乙醇沸点高的1-丙醇、异丁醇和异戊醇在酒头末期和酒身前期的含量较高;甲醇的沸点虽然比乙醇低,但它在酒头和酒尾中的含量都较高,而在酒身中的含量较低。
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| 关 键 词： | 白兰地 二次蒸馏 挥发性成分 气相色谱—质谱 |
Analysis of the Content Change of the Major Volatile Components in the Second Distillation Process of Brandy |
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| Qiao Junhua,Zhao Yuping,Li Naiwei,Wang Dandan. Analysis of the Content Change of the Major Volatile Components in the Second Distillation Process of Brandy[J]. Nongchanpin Jlagong.Xuekan, 2010, 0(1): 60-63. DOI: 10.3969/jissn.1671-9646(X).2010.01.017 |
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| Authors: | Qiao Junhua Zhao Yuping Li Naiwei Wang Dandan |
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| Affiliation: | 1. Laboratory Dept/a>;The Hospital of Yantai University/a>;Yantai/a>;Shandong 264005/a>;China/a>;2. Institute of Food Science/a>;College of Chemical and Biology/a>;Yantai University/a>;YanTai/a>;China |
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| Abstract: | An investigation was carried out on the content change of the major volatile components methanol,acetaldehyde,ethyl acetate,1-propanol,2-methyl-1-propanol and isoamyl alcohol etc by gas chromatograph and mass spectrometry(GC-MS) . The results showed that two substances-acetaldehyde and ethyl acetate,whose boiling point was lower than ethanol,the content was higher in head wine. The boiling point higher than ethanol-1-propanol,2-methy1-propanol and isoamyl alcohol liquor whose content was higher in the end o... |
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| Keywords: | brandy distillation volatile components GC-MS |
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