Chinese liquor culture has a long history, extensive and profound. Aroma components of liquor include alcohols, esters, acids, aldehydes and ketones, acetals, aromatic compounds, nitrogenous compounds and furan compounds, etc. Esters are aromatic compounds, which play an important role in all kinds of flavor liquor and are the main factor of forming strong aroma of liquor.
Ethyl acetate, ethyl propionate and ethyl lactate were important flavor components in liquor. The detection and control of various components in the process of liquor (flavor) production is the key to ensure the quality of liquor (flavor). More and more brand liquor production enterprises use scientific gas chromatography analysis for quality control and development of new products, and technical supervision departments at all levels use gas chromatography to monitor the quality of liquor.
1.Detection Index
Ethyl lactate, ethyl caproate, ethyl acetate, methanol, etc
2.Instrument configuration
1．Gas chromatograph with hydrogen flame ionization detector, high sensitivity
2．Chromatographic column: capillary liquor column 30m*0.32mm*0.5um
3．Standard product: 22 components of liquor standard sample
4．Chromatography workstation: double channel, a workstation can be connected to two chromatographs
5．Gas source: nitrogen cylinder gas (99.999%), hydrogen generator, air generator
3.Experimental conditions
1． Column temperature: initial temperature 50℃ initial 5min, 6℃/min, final temperature 160℃, final 10min
2． Carrier gas: nitrogen
3． Column pressure: 0.05mpa
4． Fractional injection
5． Vaporization: 230℃
6． Detector: FID 250℃
4.Spectra data
5.Suite of Equipment
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