论文部分内容阅读
在酒醅中加入己酸发酵液进行混合发酵是提高白酒风味的有效措施之一。其加入量需根据发酵液中己酸含量而定。这就需要准确地测定发酵液中各酸的含量。 测定脂肪酸的方法很多,一般有比色法,柱色谱法,纸色谱法及目前常用的气相色谱法。比色法只能测单个酸,不能测定混合酸。柱色谱法和纸色谱法分离时间长,试剂用量大,准确度低,重现性差。气相色谱法分析脂肪酸一般采用衍生化法,其中包括甲酯化法、乙酯化法、丁酯化法和苄酯化法,对于己酸发酵
One of the effective measures to improve the flavor of liquor is to mix and ferment caproic acid fermentation broth in wine. Its amount to be based on fermentation broth acid content. This requires accurate determination of the content of each acid in the fermentation broth. There are many methods for the determination of fatty acids, generally with colorimetric, column chromatography, paper chromatography and currently commonly used gas chromatography. Colorimetric method can only measure a single acid, can not be measured mixed acid. Column chromatography and paper chromatography for a long time, large amount of reagents, low accuracy, poor reproducibility. Gas chromatographic analysis of fatty acids commonly used derivatization methods, including methyl esterification, ethyl esterification, butyl esterification and benzyl esterification, for hexanoic acid fermentation