| 机械化大罐发酵生产福建老酒挥发性香味物质的分析 |
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| 引用本文： | 黄祖新,程广强,章文贤,陈建平.机械化大罐发酵生产福建老酒挥发性香味物质的分析[J].福建师范大学学报(自然科学版),2003,19(1):99-102. |
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| 作者姓名： | 黄祖新 程广强 章文贤 陈建平 |
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| 作者单位： | 1. 福建师范大学生物工程学院,福建,福州,350007
2. 福建省测试技术研究所,福建,福州,350003 |
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| 基金项目： | 福建省科技厅基金资助项目 ( K990 15 ) |
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| 摘 要： | 采用色谱－质谱联用分析法，以吹扫捕集与溶剂萃取相结合，对机械化大罐发酵工艺生产的鼓山牌福建老酒的挥发性香味成分进行剖析，以初步揭示挥发性香味成分与福建老酒风格相关联的确切成分，进而为完善机械化大罐发酵生产工艺提供科学依据。
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| 关 键 词： | 发酵生产 挥发性香味物质 黄酒 福建老酒 色质联用分析法 机械化大罐发酵 生产工艺 |
| 文章编号： | 1000-5277(2003)01-0099-04 |
Analysis of Volatile Aromatic Components in Fujian Laojiu Produced by Mechanized Pot Fermentation |
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| HUANG Zu-xin,CHENG Guang-qiang,ZHANG Wen-xian,CHEN Jian-ping.Analysis of Volatile Aromatic Components in Fujian Laojiu Produced by Mechanized Pot Fermentation[J].Journal of Fujian Teachers University(Natural Science),2003,19(1):99-102. |
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| Authors: | HUANG Zu-xin CHENG Guang-qiang ZHANG Wen-xian CHEN Jian-ping |
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| Institution: | HUANG Zu-xin1,CHENG Guang-qiang2,ZHANG Wen-xian1,CHEN Jian-ping1 |
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| Abstract: | The volatile aromatic components in gushan brard Fujian La ojiu by mechanized pot ferment technology were determined by GC-MS method after purge and trap and solvent extraction.The resu lts reveal relationship between the volatile aro matic components and the style of Fujian Laojiu,offer scientific basis f or optimizing the mechanized pot fermention. |
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| Keywords: | Chinese rice wine Fujian Laojiu GC-MS analytical method mechanized pot formentation |
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