The Establishment Of GC Analysis Method And The Application Of Wine Flavor In The Separation Of Substances

With the quality problem of alcohol products, this text analyses flavor substances by GC,established a quick measurement method of alcohol products, in order to improve the problemof producing alcohol technology, advance the quality of the alcohol products.This text includes four parts,which is the establish of analysis methods by capillary gaschromatograph for alcohol、pre-processing of beer sample、the comparison to fatty alcoholof beer by gas chromatograph and chemistry methods、the analysis of ethyl ester material ofalcohol by qualitation and quantitation methods.Through the study of alcohol’s gas chromatography, we get the optimum separationconditions:oven’s initial temperature:50℃initial time:2minoven’s termination temperature:130℃termination time:0minwarming rate：10℃/min introduction room temperature:160℃ion room temperature：170℃hydrogen gas velocity:20mL/minNitrogen gas velocity:20mL/min air velocity：200mL/minThrough the comparison by initial inject, we draw the conclusion that distillation methodis much fitter for analysis of fatty alcohol of beer by qualitation and quantitation methods. Anew method for the determination of ethyl acetate and fatty alcohol by capillary gaschromatography was studied.Through the comparison to fatty alcohol of beer by gas chromatograph and chemistrymethods, we draw the conclusion that chemistry methods can not reflect the real content ofthe beer, and the operation is trouble, the result deviation is bigger than gas chromatograph.The method for determination fatty alcohol in beer by capillary gas chromatography is simple,rapid and accurate, and acetoacetate can be measured simultaneously. At the same time, it canreduce the consumption of the sample and pollution of environment.The last part is the analysis of ethyl ester material of alcohol by qualitation andquantitation methods, the result shows that the content and ratio of ethyl acetate、ethylbutyrate、ethyl lactate with ethyl hexanoate have a decisive influence to it’s flavor. The recovery rate is99.5~100.5%, and the RSD is0.17~0.81%. The method is quick、convenientand repeatable.