黄酒质量及检测新技术进展  

RICE WINE QUALITY AND ITS NEW DETECTION TECHNOLOGIES

作　　者：许建生[1] 陆利霞[2] 熊晓辉[2] 

机构地区：[1]苏州农业职业技术学院食品系,江苏苏州215008 [2]南京工业大学制药与生命科学学院,江苏南京210009

出　　处：《食品研究与开发》2008年第12期160-162,共3页Food Research and Development

摘　　要：就控制黄酒质量的新指标,包括风味物质、pH值及质量指标评价新技术进行分析,包括气相色谱法、气相-质谱联用、可见-近红外光谱、近红外透射光谱法、显微镜观察法、电子鼻、电子舌等;并对黄酒中的功能性成分及功能进行总结。This review introduces the new indexes for controlling rice wine quality, including flavor compounds; and the new detection technologies for rice wine quality, including GC, GC-MS, visible-near infrared spectroscopy, near infrared transmission spectroscopy, microscopy, electronic nose, electronic tongue and so on. The functional ingredients and physiological function in the new kinds of rice wine are also discussed.

关 键 词：黄酒 质量 检测 

分 类 号：TS262.4[轻工技术与工程—发酵工程] O657.71[轻工技术与工程—食品科学与工程]