白兰地原料葡萄酒与其新蒸馏的原白兰地的挥发性成分差异比较.pdf

目 录 目 录 目目 录录 1 前言·················································································································· 1 1.1 白兰地概述······································································································ 1 1.2 白兰地蒸馏工序································································································· 2 1.3 挥发性香气成分的研究·························································································3 1.3.1 挥发性香气物质的预处理方法··········································································· 3 1.3.2 挥发性成分的鉴定研究····················································································4 1.3.2.1 气相色谱–质谱联用技术GC-MS 鉴定······························································4 1.3.2.2 保留指数（RI）值定性鉴定········································································· 4 1.3.2.3 气相色谱-嗅闻仪GC-O 技术········································································ 5 1.4 白兰地香气成分的研究现状··················································································· 6 1.4.1 国外对白兰地的研究······················································································ 6 1.4.2 国内对白兰地的研究······················································································ 6 1.4.3 国内对白兰地研究存在的问题··········································································· 7 1.5 本论文的研究内容·······························································································7 2 挥发性成分预处理方法的研究····················································································· 9 2.1 前言·············································································································· 9 2.2 实验材料与方法······································