Gas chromatograph for analysis of ethyl ester in Baijiu



Detection method of gas chromatograph for Baijiu analysis

I. Overview
In recent years, food safety has become the focus of attention. Baijiu is our traditional beverage wine with sophisticated technology and complex flavor and flavor components. In order to determine the content of flavor components in wine，The detection methods in industry testing includeGas chromatograph for Baijiu analysisIn gas chromatographyGas chromatograph for Baijiu analysisIt can inspect the safety indexes such as aldehydes, alcohols, esters, sweeteners and pesticide residues in the raw and auxiliary materials of white wine and the finished products, as well as the flavor components of Baijiu
2、 Applicable scope of gas chromatograph for Baijiu analysis: distilleries, 315 associations, and other testing departments

3、 The method and principle of determining alcohol esters in Baijiu by gas chromatograph packed column:
Method principle: The method uses packed column, hydrogen flame ionization detector detection, n-butyl acetate as the internal standard to quantify the content of alcohol esters in Baijiu.
Determination of components: acetaldehyde, methanol, ethyl acetate, n-propanol, sec butanol, acetaldehyde, isobutanol, n-butanol, ethyl butyrate, isoamyl alcohol, ethyl valerate, ethyl lactate, ethyl hexanoate.
Detection conditions: Column temperature of 90 ℃, detector temperature of 135 ℃, vaporization chamber temperature of 135 ℃, carrier gas flow rate of 30ml/min, quantitative analysis using internal standard method. The internal standard is n-butyl acetate.