未知酒用香精组分的分离与鉴定  

Separation and Identification of Components of Unknown Wine Flavors

作　　者：周峰岩[1] 张文志[1] 刘丽娟[1] 闫鹏[1] 赵玉亮[1] 周利[1] 

机构地区：[1]山东省枣庄学院化学化工与材料科学学院

出　　处：《化学教育》2015年第6期31-35,共5页Chinese Journal of Chemical Education

摘　　要：普通蒸馏、分馏及红外光谱测定等是有机化学实验的基础技术;而未知物结构推断是一个综合利用其理化性质进行逻辑推理的过程.以现实生活中酒用香精组分的分离与鉴定实验为例,介绍如何通过不同实验技术的合理组合,以达到培养学生综合运用实验技术、科学分析实验结果、合理推断未知物结构能力的教学目的.Distillation, fractional distillation and infrared spectroscopy are basic experimentaltechniques of organic chemistry experiment. Meanwhile, structure determination of unknownmaterials is a logical reasoning process by comprehensive utilization of unknown materials＂ proper-ties and scientific analysis. Students＇ abilities of integrated utilization of experimental techniques,scientific analysis of experimental results, reasonable structure determination of unknown materi-als can be cultivated by experimental techniques with examples of separation and identification ofunknown components of wine flavors.

关 键 词：综合有机化学实验 酒用香精 分离与鉴定 结构推断 

分 类 号：TS261.7-4[轻工技术与工程—发酵工程] G642[轻工技术与工程—食品科学与工程]