| 白酒固态蒸馏中馏分变化的研究 |
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| 引用本文： | 王林祥,汤坚,袁身淑,刘杨岷. 白酒固态蒸馏中馏分变化的研究[J]. 食品与生物技术学报, 1996, 15(1) |
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| 作者姓名： | 王林祥 汤坚 袁身淑 刘杨岷 |
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| 作者单位： | 中央研究所 |
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| 摘 要： | 通过收集白酒固态蒸馏过程中各段馏分，采用改进的“巴勃科克”（Ｂａｂｃｏｃｋ）溶剂萃取法，经ＧＣ－ＭＳ定性定量分析，测出大酒１８个，调味酒２５个馏分中的酒度和９个主要香味成分的变化规律。
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| 关 键 词： | 蒸馏酒，萃取蒸馏，芳香性组分 |
Study on Fractional Change in Process of Traditional Distillation of Chinese Liquor |
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| Wang Linxiang,Tang Jian,Yuan Shengshu,Liu Yangmin. Study on Fractional Change in Process of Traditional Distillation of Chinese Liquor[J]. Journal of Food Science and Biotechnology, 1996, 15(1) |
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| Authors: | Wang Linxiang Tang Jian Yuan Shengshu Liu Yangmin |
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| Affiliation: | Center Research and Design institute |
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| Abstract: | fractions in process of traditional distillation of liquor were collected,and changeable rule of 9 main components of liquor aroma in the distillation are found by GCMS with imporvable Babcock bottle method.It was provided scientific basis for raising the yields of alcohol and flavor compounds. |
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| Keywords: | Distillation spirits Extractive metallurgy Aromaticity-constituents |
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