| 饮料用香精质控体系的研究 |
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| 引用本文： | 郭友珍,梁炽琼.饮料用香精质控体系的研究[J].佛山科学技术学院学报(自然科学版),2006,24(2):67-69. |
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| 作者姓名： | 郭友珍 梁炽琼 |
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| 作者单位： | 佛山市质量技术监督标准与编码所,广东,佛山,528000;佛山市质量计量监督检测中心,广东,佛山,528000 |
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| 摘 要： | 介绍了饮料用香精质量控制的一般途径,建立了以感官、理化、成分3个指标相结合的饮料用香精质量控制体系,给出了成分指标检验的实例,并利用夹角余弦法对实例进行估算,得出香精指纹图谱的相似度,以此判断香精质量的稳定性。
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| 关 键 词： | 饮料用香精 质控体系 指纹图谱 相似度 |
| 文章编号： | 1008-0171（2006）02-0067-03 |
| 收稿时间： | 2005-12-06 |
| 修稿时间： | 2005年12月6日 |
Study on the beverage flavor quality control system |
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| GUO You-zhen,LIANG Chi-qiong.Study on the beverage flavor quality control system[J].Journal of Foshan University(Natural Science Edition),2006,24(2):67-69. |
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| Authors: | GUO You-zhen LIANG Chi-qiong |
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| Institution: | 1. Foshan Consultation Service Center for Product Quality, Foshan 528000,China; 2. Foshan Supervision and Test Center for Quality and Metrelogy, Foshan 528000,China |
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| Abstract: | This article discusses the procedure and general approach to quality control of beverage flavor,outlines the determination of flavor ingredients and vectorial angle method for calculation of similarity,and establishes the standard fingerprint chromatogram.It is suggested that quality control of beverage flavor should base on the sensory index,physical & chemical index and ingredient index. |
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| Keywords: | beverage flavor system of quality control fingerprint similarity |
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