Method for analyzing fragrancer matter in apple wine

Method for analyzing fragrancer matter in apple wine

  • CN 1,444,041 A
  • Filed: 04/22/2003
  • Published: 09/24/2003
  • Est. Priority Date: 04/22/2003
  • Status: Active Application
First Claim
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1. the analytical approach of aroma substance in the applejack is characterized in that adopting headspace solid-phase microextraction method and combined gas chromatography mass spectrometry, i.e. the HS-SPME/GC-MS method;

  • Selected solid-phase microextraction condition is;

    extracting head 75 μ

    m Carboxen PDMS;

    Sample size, 10ml applejack add mark sec-n-octyl alcohol 0.18mg/10ml in the 1ml, and NaCl 25% (w/v) adds magnetic stir bar and stirs;

    Adsorption time 40min;

    45 ℃

    of adsorption temps;

    Measure the alcoholic strength scope 0-12% (v/v) of solution;

    Selected chromatogram is leant on PEG 2M 30m.

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