【摘要】 酱油是我国传统的发酵产品,是人们饮食烹调中不可缺少的调味品.本文用乙醚、戊烷提取,低温减压蒸馏浓缩,在改性PEG20M柱上对酱油的香气成分进行分析,共分离出17种化合物.并用402有机载体柱作了酱油中香气成分和有机酸的分离试验.更多还原

【Abstract】 The soy sauce is a traditional fermentation product in our country and a necessary flavoring material in our cooking. In this article, the extraction of ether and pentane and the distilling concentration of them at low temperature and low pressure are used,and the compositions of the fragrance in the soy sauce are analyzed by using the modification PEG 20 M column, 17 compounds are separated and the separation experiment for the compositions of the fragrance and the organic acids in the soy sauce is made by using the 402 organic medium.更多还原