ウイスキー香気成分に関する研究 : (第2報) ガスクロマトグラフによる分析法の研究(その2) 固定相液体とカラムの分離性について

概要

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To analyze the flavor components of whisky, columns for gas-liquid chromatography were examined. It was found that there was no column with which all the components were separable, but the low-boiling point components could be separated by using Tween 80-Glycerol, Polypropylene glycol, Octadecylalcohol or Triethanol amine-Octadecylalcohol as the liquid phase, and high-boiling point components could be separated by using Polyethyleneglycol-1500or Polypropylene glycol-Octadecylalcohol.There was great difficulty in the detection of trace components, but using in the concentration process solvent extraction and precision distillation together may make it possible.
社団法人日本生物工学会の論文
1964-02-15