白酒检测中色谱法替代常规理化法检测总酸总酯的研究  

Detection of Total Acids & Total Esters in Baijiu by Chromatographic Method Instead of Conventional Physiochemical Method

作　　者：熊秋萍[1] 谢小兰[1] 彭思妮 何信[1] 罗莉[1] 

机构地区：[1]四特酒有限责任公司,江西樟树331200

出　　处：《酿酒科技》2016年第7期124-127,共4页Liquor-Making Science & Technology

摘　　要：通过研究色谱分析数据与常规理化检测数据之间的内在关系,介绍了一种以色谱分析数据直接计算白酒中总酸总酯含量的方法,使白酒中总酸总酯含量的检测技术更加快速准确。Through the research on the intrinsic relations between chromatographic analysis data and conventional physiochemical analysis da-ta, a method to directly calculate total acids＆amp;total esters in Baijiu based on chromatographic data was introduced, which made the detection of total acids＆amp;total esters in Baijiu more rapid and more accurate.

关 键 词：色谱分析 白酒 总酸总酯 

分 类 号：TS261.7[轻工技术与工程—发酵工程] TS262.3[轻工技术与工程—食品科学与工程]