Ethyl lactate detection

1 Scope This standard specifies the general principles, basic requirements and detailed analysis steps of Baijiu analysis. This standard is applicable to the analysis of various flavor Baijiu. 2 Normative References: The clauses in the following documents become the clauses of this standard through the reference surface of this standard. For dated reference documents, all subsequent amendments (excluding corrected content) or revisions are not applicable to this standard. However, parties to agreements based on this standard are encouraged to study whether the latest versions of these documents can be used. For undated references, the latest version applies to this standard. GB/T 601 Preparation of Standard Titration Solutions for Chemical Reagents GB/T 603 Preparation of Preparations and Products Used in Test Methods (GB/T 603-2002, ISO 6353-11982, NEQ) GB/T 6682-1992 Specification and Test Methods for Analytical Laboratory Water (NEQ ISO 3696; 1987) 3 General 3.1 Terminology and units of measurement used in this standard shall comply with relevant national standards. 3.2 The analytical balance, acidity meter, spectrophotometer, and gas chromatograph used in this standard must be calibrated on time; The alcohol meters, thermometers, micro injectors, pipettes, burettes, volumetric flasks, and other glass measuring instruments used should be calibrated in accordance with relevant verification regulations. The term "instrument" in this standard is a necessary instrument for analysis, and general laboratory instruments are no longer included. 3.4: The water used in this standard shall comply with the specifications for Grade III or higher water in GB/T 6682-1992 unless otherwise specified. When no other specifications are specified, the reagents used refer to analytical pure (AR). 3.5 The "solution" in this standard refers to aqueous solution, unless otherwise specified, Dilute to scale It refers to using water to make a constant volume. 3.6 When there are two or more analytical methods for the same test item, each laboratory can choose according to their own conditions, but the first method is the arbitration method. 4 Basic requirement 4.1 The sample should be measured and parallel tests should be conducted. The analysis results should be reported based on measured data, and there is no need to convert them based on alcohol content. The significant number should be consistent with the technical requirements. 4.2 Glassware used in analysis should be soaked in chromic acid washing solution before use and rinsed with tap water, Wash thoroughly with distilled water. When measuring metal ions (such as lead and manganese), soak them in 15% nitric acid and then rinse them directly with deionized water. The significant number in 4.3 analysis method represents the precision required for absorption or weighing. 4.4 Constant weight refers to the difference between the two weighing values before and after the sample is dried, which is less than 2 mg. During chromatographic analysis, the micro injector should be cleaned thoroughly. Usually, before and after use, ether is used to extract and wash 50 to 100 times. During continuous injection, the wine sample can also be directly drawn and washed clean. 5 Sensory evaluation 5.1 Principle Sensory evaluation refers to the analysis and evaluation of color, aroma, taste and style characteristics of Baijiu samples by wine evaluators through their eyes, nose, mouth and other sensory organs

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