色谱及其联用技术在白酒分析中的最新应用  

Latest application of chromatography and its hyphenated techniques in analysis of Chinese Baijiu

作　　者：田婷[1,2] 陶菡[2,3] 邱树毅[2,3] 秦方园[2,3] 

机构地区：[1]贵州大学化学与化工学院,贵州贵阳550025 [2]贵州省发酵工程与生物制药重点实验室,贵州贵阳550025 [3]贵州大学酿酒与食品工程学院,贵州贵阳550025

出　　处：《中国酿造》2016年第8期13-16,共4页China Brewing

基　　金：贵州省工业攻关项目(黔科合GZ字[2014]3012);贵州省重大专项项目(黔科合重大专项字[2013]6009号)

摘　　要：在现代分析检测技术中,色谱及其联用技术以其准确度高、分离效率好、简单快速和适用范围广等优点被广泛应用于白酒产品的分析检测。文章主要综述了色谱及其联用技术在白酒风味成分、塑化剂、甜味剂、农药残留及其他成分分析中的最新应用;此外,还对色谱及其联用技术在白酒分析中的发展趋势进行了展望。In the modem analysis and detection technology, the chromatography and its hyphenated techniques had been widely applied to the analysis and detection of Chinese Baijiu, due to its high accuracy, good separation efficiency, simple, rapid and wide applicable range, etc. The latest applica- tion of the chromatography and its hyphenated techniques in Chinese Baijiu flavor components, plasticizer, sweetening agent, pesticide residue and other components analysis was summarized. In addition, the development trend of chromatography and its hyphenated techniques in analysis of Chinese Baijiu was prospected.

关 键 词：色谱联用技术 白酒 风味成分 

分 类 号：O657.53[理学—分析化学]