摘要
建立了离子色谱同时测定白酒中Cl-、NO3-、SO42-和PO43-四种无机阴离子的方法。方法线性范围广,样品加标回收率在98-102%之间。白酒样品稀释后控温挥发乙醇,避免了乙醇对仪器的不良影响且无机阴离子无损失。本文首次研究了无机阴离子对白酒感官的影响。
The analysis method of the five inorganic anions（Cl-、NO3-、SO4 2-、PO4 3-） in white spirit was established. It has wide linear range and higher recovery, the recovery of the added standard is between 98% and 102%. Controlling the temperature during volatilizing alcohol after dilute white spirit with water can avoid alcohol＇s harm to ion chromatography, and there is no damage for inorganic anions. This paper first studies the inorganic anion on liquor the influence of the senses.
出处
《食品与发酵科技》
CAS
2014年第2期64-66,88,共4页
Food and Fermentation Science & Technology
关键词
白酒
离子色谱
阴离子
感官
white spirit
ion chromatography
anions
sense
