CAJ | 학술논문

建立毛细管柱气相色谱法测定酒中香味成分的分析方法.采用FFAP毛细管柱，氢火焰离子化检测器，程序升温：初温40℃，保持3min；以5℃/min升至70℃，保持1min；再以20℃/min升至180℃，保持20min.进样量：1μL，分流比：68∶1，进样口温度：220℃，检测器温度：280℃.结果表明，该方法操作简便快捷、重复性好，各组分的色谱峰均达到基线分离.从测试酒样的气相色谱图中可以比较出不同香型酒中香气成分的组成及含量的差异.
건립모세관주기상색보법측정주중향미성분적분석방법.채용FFAP모세관주，경화염리자화검측기，정서승온：초온40℃，보지3min；이5℃/min승지70℃，보지1min；재이20℃/min승지180℃，보지20min.진양량：1μL，분류비：68∶1，진양구온도：220℃，검측기온도：280℃.결과표명，해방법조작간편쾌첩、중복성호，각조분적색보봉균체도기선분리.종측시주양적기상색보도중가이비교출불동향형주중향기성분적조성급함량적차이.
A capillary column gas chromatography method to measure the aroma components in distilled spirit was developed. The determination of sample was performed on AT-FFAP capillary column and FID detector, programmed temperature: the initial temperature was kept at 40℃ for 3 minutes with a temperature rising rate at 5℃/min to 70℃, keeping 1 minutes, the terminal temperature was kept at 180℃for 20 minutes with a temperature rising rate at 20℃/min. The sample size was 1μL, split ratio was 68∶1, temperature of injector and FID detector was kept at 280℃and 220℃, respectively. The results showed that each component was baseline separated;high sensitivity and high recovery rate were acceptable. From the test of the sample gas chromatogram can be compared differences in the composition and content of aroma components in different brands of distilled spirit.