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中文摘要：
啤酒中含量极低、极不稳定的游离脂肪酸是影响啤酒风味重要因素之一。本文采用溶剂萃取和气相色谱联用技术，对啤酒不良风味物质游离脂肪酸进行了检测。啤酒样品经3次萃取（有机溶剂萃取、碱液反萃取、有机溶剂萃取）后，通过甲醇-硫酸甲酯化处理，最后用正己烷萃取浓缩进行气相色谱（GC）分析。该方法中以辛酸、癸酸和月桂酸为代表的平均回收率分别为86．26％、92．19％和83．57％。辛酸、癸酸、月桂酸、棕榈酸在2．326～2326mg／L，0．362～362mgCL，0．250～250mg／L，0．330～330mg／L范围内线性良好，相关系数在0．9996～0．9999之间。
英文摘要：
Free fatty acids （FFAs） with off flavor are one kind of the most important compounds which affects the beer flavor greatly. The contents of free fatty acids in beer were extremely low and unstable. FFAs were determined by solvent extraction and gas chromatography （GC） in this paper. Beer samples were extracted for 3 times （by organic solvent extraction, the reversed phase extraction with alkaline solvent, and organic solvent extraction）. Methanol/sulfuricacid was added into the samples, at last they were concentrated into GC analysis. There was good duplication and high recovery by this method. The average recoveies of caprylic acid, capric acid and lauric acid were 86.26%, 92.19% and 83.57 %, respectively. The linear ranges of caprylic acid, capric acid, lauric acid and palmitic acid were 2. 326 326 mg/L, 0. 362 - 62 mg/L, 250 - 50mg/L and 330 - 30 mg/L, respectively, with correlation coefficients of 0.9996-0.9999.
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