气相色谱分析可看出,实验组的挥发酸、非挥发酸峰面积小于对照组,乳酸亦然。
In Gas Chromatograph, the peak area values of volatile acid and non-volatile acid in test group were smaller than those in control group.
结果表明,烤烟在陈化过程中,①非挥发酸在6到18个月内含量明显降低,18到30个月内变化减缓,30到48个月内下降又加快,非挥发酸总量与苹果酸含量线性相关;
Result showed total content of non-volatile acids decreased from 6 to 18 months, varied slowly from 18 to 30 months, and changed fast after 30 to 48 months.
应用推荐