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食醋是我国人民最主要的食用调味品之一。本文用CH_2Cl_2提取,加无水Na_2SO_4干燥,于常温下减压蒸馏浓缩,再用SE—30毛细管色谱柱GC/MS法(色谱/质谱联用)分析了济宁食醋的香味成分,共鉴定出46个化合物。
Vinegar is one of the most important food condiments for our people. In this paper, we extracted with CH 2 Cl 2, dried over anhydrous Na 2 SO 4 and concentrated under reduced pressure at room temperature. The flavor components of Jining vinegar were analyzed by SE-30 GC / MS. 46 compounds.