不同酒龄和类型黄酒中主要味觉物质的测定

摘要

Carbohydrate, organic acid, amino acid is an important gustatory substance in rice wine. Qualitative and quantitative analysis for these gustatory in rice wine with different ages and types were conducted using HPLC in this paper. The method was rapid and simple, and had accurate result and good repetition. The results showed that there were differences in gustatory substances in different ages and types of rice wine.%糖、有机酸、氨基酸类物质是构成黄酒味觉物质的重要组成成分.该文运用高效液相色谱法(HPLC)对不同酒龄和不同类型黄酒中的这些味觉物质进行定性、定量分析,此方法具有简便快速,结果准确,重现性好的优点.结果表明:不同酒龄不同类型黄酒中所含味觉物质的种类和数量存在一定的差异.