Food and Fermentation Industries

Quantitative Analysis of Fusel Alcohol in Chinese Rice Wine and Its Explanation of Formation Mechanism

  • Xia Xiao-le ,
  • Zhu Xiao-ming ,
  • Zhang Bing ,
  • Xia Mei-fang ,
  • Yang Hai-lin ,
  • Zhao Hui ,
  • Shen Meng-meng ,
  • Wang Wu
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Online published: 2011-12-25

Abstract

Fusel alcohol is key factor of dizziness caused by drink Chinese rice wine and it influence its quality seriously.This research established a method that using headspace gas chromatography with capillary column to determine the fusel alcohol content.The column is PEG-20,quantitative by external standard method.The method used was proved sensitive,accurate and rapid.The linear range is 0-1000mg/L,sample recoveries are higher than 96%and correlation coefficient higher than 0.9988,the relative standard deviation is between 1.09%-1.72%.The result shows that the lowest fusel alcohol is 152.8mg/L while the highest is 560.8mg/L among tested ten samples.The content of fusel alcohol in Chinese rice wine presented by type,dry

Cite this article

Xia Xiao-le , Zhu Xiao-ming , Zhang Bing , Xia Mei-fang , Yang Hai-lin , Zhao Hui , Shen Meng-meng , Wang Wu . Quantitative Analysis of Fusel Alcohol in Chinese Rice Wine and Its Explanation of Formation Mechanism[J]. Food and Fermentation Industries, 2011 , 37(12) : 125 -129 . DOI: 10.13995/j.cnki.11-1802/ts.2011.12.038

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