沙蒿胶热稳定性的研究  

Thermal stability of Artemisia sphaerocephala Krasch Gum

作　　者：刘敦华[1] 谷文英[1] 

机构地区：[1]江南大学食品科学与安全教育部重点实验室

出　　处：《食品工业科技》2006年第4期159-161,共3页Science and Technology of Food Industry

摘　　要：采用差示扫描量热仪(DSC)和热重分析仪(TGA)对沙蒿胶热稳定性进行了研究。从沙蒿胶的DSC和TGA曲线上可以看出,沙蒿胶的热分解温度在300℃左右,通过计算比较沙蒿胶最大分解阶段的活化能(217kJ/mol)、积分程序降解温度(IPDT)和内在热稳定性指标(ITS),表明沙蒿胶是一种热稳定性好的食品胶。This paper mainly studies the thermal characteristics of Artemisia sphaerocephala Krasch gum using differential scanning calorimetry （DSC） and thermogravimetric analysis（TGA）. The DSC and TGA curves indicated a major intense transition （around 300℃） followed by weaker exotherm. Major thermal transitions as well as activation energies of the major decomposition stages were determined （217k J/mol）, Judged by the integral procedural decomposition temperature （IPDT） values, Artemisia sphaerocephala Krasch gum was recognized as a thermally stable food gum,

关 键 词：沙蒿胶 热量测量 热重分析 热稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]