热分析法鉴别魔芋精粉的等级  

Identification Konjac Using Thermo Analysis

作　　者：周光来[1] 但悠梦[2] 万佐玺[1] 余展深[1] 柳俊[3] 

机构地区：[1]湖北民族学院生物科学与技术学院,湖北恩施445000 [2]湖北民族学院化学与环境工程学院,湖北恩施445000 [3]华中农业大学生命科学技术学院,湖北武汉430070

出　　处：《湖北民族学院学报（自然科学版）》2006年第4期321-323,共3页Journal of Hubei Minzu University(Natural Science Edition)

基　　金：国家科技攻关计划项目资助(2003BA901A05);湖北省教育厅重点项目资助(2004D001)

摘　　要：用热分析方法对魔芋精粉的等级鉴别进行了研究,采用热重分析(TG-DTG)在静态空气气氛下对工业一级、工业特级、经5次乙醇提纯魔芋精粉的TG-DTG曲线进行分析,根据其图谱的特征差异进行鉴别,研究发现,在DTG曲线上魔芋精粉287℃以上时逐渐热解炭化,517℃以上开始燃烧,工业一级、工业特级、经5次纯化魔芋精粉的DTG曲线有明显差别,从峰的位置可快速简便的鉴别魔芋精粉的等级.In the paper, grade of Konjac powder was appraised using thermo analysis. The TG - DTG curves of Konjac powder of first grade and superfine industry product purified by ethanol was analyzed using TG - DTG technique in the static air atmosphere. The character of DTG curves could become a kind of differentiation method. The study shows that the Konjac powder will be carbonized when the temperature is over 287℃ and it will be burned when the temperature is over 517 ℃ in the DTG curves. The DTG curves of the Konjac powder of first grade, superfine industry product and the Konjia powder by ethanol was found to be different. The grade of Konjac powder is easy to be distinguished according to the peak position in the DTG curves.

关 键 词：热分析 魔芋精粉 等级 

分 类 号：O636.1[理学—高分子化学] O642.3[理学—化学]