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山西老陈醋香气成分分析
引用本文:李丽,路海峰,梁丽绒,吕利华,赵良启.山西老陈醋香气成分分析[J].山西大学学报(自然科学版),2005,28(2):209-213.
作者姓名:李丽  路海峰  梁丽绒  吕利华  赵良启
作者单位:山西大学,化学生物学与分子工程教育部重点实验室,山西,太原,030006
摘    要:应用气相色谱方法对山西老陈醋和其他种类醋的9种香气成分(乙醛、乙酸乙酯、乙醇、乙酸丙酯、3-羟基-2-丁酮、乙酸、糖醛、丙酸、2,3-丁二醇)进行了定性、定量测定,并用聚类分析、模糊综合评判、方差分析、回归分析的方法对实验结果进行了数理分析.尝试建立了山西老陈醋香气成分测定与质量评价的方法,分析结果表明,划分为不同等级醋样的香气成分有显著的差别.

关 键 词:食醋  香气成分  气相色谱  数理分析
文章编号:0253-2395(2005)02-0209-05
修稿时间:2004年5月27日

Gas Chromatography Measurement and Mathematical Analysis of the Fragrance Components of Vinegar
LI Li,Lu Haifeng,LIANG Lirong,Lü Lihua,ZHAO Liangqi.Gas Chromatography Measurement and Mathematical Analysis of the Fragrance Components of Vinegar[J].Journal of Shanxi University (Natural Science Edition),2005,28(2):209-213.
Authors:LI Li  Lu Haifeng  LIANG Lirong  Lü Lihua  ZHAO Liangqi
Abstract:By using gas chromatography technique nine kinds of fragrance components(acetic aldehyde,ethyl acetate,ethanol,propyl acetate,3-hydroxy-2-butanone,acetic acid,furfural,metacetonic acid,2,3-butylene glycol)were measured quantitatively in different kinds of Shanxi overmature vinegar and the other kinds of vinegar.The experiment data were analyzed by cluster analysis,fuzzy comprehensive discrimination analysis,ANOVA and regression analysis.Methods of gas chromatography measurement and statistical analysis were established for fragrance components of Shanxi overmature vinegar.The components and proportion of fragrance in different quality of vinegar were in a great diversity.
Keywords:vinegar  fragrance components  gas chromatography  mathematical analysis
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