冻干蔬菜中水分快速检测方法研究  

Study on rapid determination of moisture content in freeze-dried vegetables

作　　者：阮建苗 孙大为 张雅芬 

机构地区：[1]慈溪出入境检验检疫局,宁波315300

出　　处：《食品科技》2009年第5期287-290,共4页Food Science and Technology

摘　　要：通过选择蒸馏法对冻干蔬菜中水分测定用有机溶剂,优化冻干蔬菜常压干燥法水分测试条件。经实验,苯是蒸馏法测定冻干蔬菜中水分的合理溶剂;经优化,105℃常压干燥法30、40、40、60min和120min可分别检测冻干蒜苗条、冻干蒜片、冻干油菜、冻干葱珠和冻干菠菜中水分含量,其中冻干蒜片和冻干油菜中水分可实现恒重检测。以上各方法的RSD皆小于1.5%,3个实验室间比对│Z│值皆小于1.5。The organic solvent in distillation method of determinating the moisture content in freeze-dried vegetables was selected, to optimize the test condition of moisture content in freeze-dried vegetables by dry method in normal atmospheric pressure. By test, benzene was used reasonablly as distillation solvent to determinate the moisture content in freeze-dried vegetables. After optimization, the moisture contents in freeze-dried garlic strip, freeze-dried garlic slice, freeze-dried rape, freeze-dried shallot pearl and freeze-dried spinach were determinated by dried in 105 ~（3 and normal atmospheric pressure holding 30 min, 40 min, 40 min, 60 rain and 120 min respectively. Thereinto, the moisture contents in freeze-dried garlic slice and freezedried rape were achieved unvaryingly. The RSD of these methods were less than 1.5%. The values of ｜Z｜ in three laboratories were less than 1.5.

关 键 词：冻干蔬菜 水分 快速检测 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]