中国食品学报2012，Vol.12Issue(2)：165-172,8.
不同年份黄酒基酒HS-SPME-GCMS指纹图谱的建立
Establishment of Chromatographic Control Fingerprint of Different Years Base Chinese Rice Wine by Headspace Solid Phase Microextraction Followed by Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS)
摘要
Abstract
To be used to discriminate different years base Chinese rice wine and standardize the production of base Chinese rice wine, established the fingerprint of 1~10 years base Chinese rice wine by GC-MS. A method for detection of volatile and semi-volatile compounds in rice wine by HS-SPME-GC-MS was used to establish the fingerprint of different years of base Chinese rice wine. Standard fingerprint of different years of base Chinese rice wine was established by mean value. The similarity of different time produced was good, which the similarity value was over 0.9900. The results show that the method was reliable, accurate, and can be used to discriminate and quality assessment of different years base Chinese rice wine.关键词
固相徽萃取/指纹图谱/挥发性和半挥发性/黄酒基酒Key words
SPME/fingerprint/volatile and semi-volatile/base Chinese rice wine引用本文复制引用
朱潘炜,周建弟,刘东红..不同年份黄酒基酒HS-SPME-GCMS指纹图谱的建立[J].中国食品学报,2012,12(2):165-172,8.基金项目
绍兴市院校科技合作项目(2009E 10007) （2009E 10007）
