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題 名 | 固相微量萃取法(SPME)在酒類揮發成份分析上之應用=Characterization of Volatile Components in Wines with Solid Phase Microextraction(SPME) |
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作 者 | 楊寄明; 楊博文; | 書刊名 | 臺灣糖業研究所研究彙報 |
卷 期 | 162 1998.12[民87.12] |
頁 次 | 頁37-49 |
分類號 | 463.83 |
關鍵詞 | 揮發成份; 固相微量萃取法; 氣相層析質譜儀; 頂空進樣法; 吹氣捕捉進樣法; 溶液萃取法; Volatile components; SPME; GC-MS; Purge and trap; Head space; Liquid-liquid extraction; |
語 文 | 中文(Chinese) |
中文摘要 | 酒類揮發成份通常可決定酒品之優劣,酒類揮發成份分析是檢驗酒品品質中一項最重要之步驟。傳統酒類中揮發成份分析之前處理方法常用者有吹氣捕捉進樣法(purge & trap)、頂空進樣法(head space)、溶液萃取法(liquid-liquid extraction)等等。本研究中係以一種微量酒類揮發成份分析前處理的新技術固相微量萃取法(SPME:solid phase microextraction),以此種樣品處理法連接氣相層析質譜儀(GC-MS),分析及比較本公司及市售之紅酒、白蘭地、米酒等酒品中之揮發成份。對於結果而言,大致各種酒品間含有某 些差異揮發成份。 |
英文摘要 | The quality of wine is usually based on the evaluation by its volatile components. The most important step in examining the quality of wine is to characterize the volatile components. Traditionally, there are several sample pretreatment methods for characterizing the volatile components--for example, purge and trap, head space, liquid-liquid extraction, etc. However, these methods have several shortcomings. This paper pursues a new sample pretreatment, solid phase microextraction (SPME), to characterize the volatile components. SPME was connected with GC-MS to characterize the volatile components in brandy, red wine, and rice wine in order to determine the differences between several marketed products and TSC's. The results revealed that there were a few different volatile components among them. |
本系統中英文摘要資訊取自各篇刊載內容。