【摘要】 利用气相色谱 (GC)及色 /质联用 (GC/ MS)技术 ,对贮存期不同的清香型白酒主要微量成分进行了定性、定量分析 ,统计分析发现 ,影响此香型白酒风味的三十几种主要组分的含量在陈酿过程中随贮存时间的变化与其自身的沸点、在水中的溶解度以及汽化热有一定的关系 ,如汾酒中低沸点、低汽化热、水溶性差的乙酸乙酯含量年均变化率达 - 1.0 6 % ,而与水混溶、沸点较高的乳酸乙酯含量年均变化率达 +4.2 5 %等。更多还原

【Abstract】 The quantitative analysis of the main trace components with the aid of identification by GC/MS in Fenjiu flavor Liquor samples,were performed.The results shown the relationship between the changed laws of thirties flavor trace components which have an important effect on this flavor liquor and their properties were obvious during traditional aging were found.For example,ethyl acetate in Fenjiu flavor Liquor is of poor water solubility,lower boiling point and lower △ vap H,and its content was decreasing by 1.06 % per year during traditional aging.Ethyl lactate with higher boiling poing is mutually soluble with water increases by 4.25 % per year.更多还原