采用毛细管柱直接进样技术分析白酒香味组分的方法研讨  

Flavor Components Analysis of Chinese Liquor by Direct-Injection Technique using Capillary GC: An Overview

作　　者：蔡心尧[1] 

机构地区：[1]中国食品发酵工业研究院,北京100027

出　　处：《酿酒》2004年第3期7-10,共4页Liquor Making

摘　　要：采用毛细管柱直接进样技术分析白酒香味组分的方法研究及在白酒界的推广应用已经历了十余年 ,回顾了该技术的发展历程 ,目前所达到的水平及应用现状 ,并对其技术关键、存在问题及应对策略作概要介绍。Over the last decade, flavor components analysis of Chinese liquor by direct- injection technique with high resolution capillary GC has been carefully studied and widely used in the liquor making industry. In this review, the historical development and present status of this technique are described. Some key technologies, current issues and possible solutions are also briefly discussed.

关 键 词：毛细管柱直接进样技术分析 白酒 香味组分 技术应用 

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]