热分析在食用香料香精分析中的应用  

Application of Thermal Analysis Technology in Analysis of Edible Flavors

作　　者：刘红霞[1] 曹义兵[1] 李于晓[1] 

机构地区：[1]黄石理工学院环境科学与工程学院,湖北黄石435003

出　　处：《食品科学》2009年第17期349-354,共6页Food Science

摘　　要：热分析技术是一种几乎适用于所有固体和液体化合物的稳定可行的研究方法,然而在食用香料香精中应用的报道不多见。该文对近年来热分析技术对食用香料香精的热性质研究、等级鉴别、合成新产品、纯度分析等方面进行综述。研究结果表明,热分析技术以其分析速度快、样品用量少、准确度高、重现性好、分辨力高等特点,用于研究食用香料香精具有较多的优越性。热分析技术将在香料香精的合成、研究以及应用等领域发挥越来越重要的作用,为进一步深入研究食用香料香精提供新的技术和理论基础。The thermal analysis technology is a well-established and standardized method which can be used for analyzing nearly all kinds of solid- and liquid-state compounds. However, there have been few published studies on application of thermal analysis technology in analysis of edible flavors. This paper reviews the applications of thermal analysis technology in analysis of thermal properties and purity and grade identification of edible flavors and synthesis of new flavor products. The thermal analysis technology which can be used to analyze small-amount samples with many advantages of rapid detection, high accuracy, good repeatability and high resolution exhibits extraordinary superiority over other technologies and will play an increasingly important role in the synthesis, analysis and application of flavors and provide a new approach and theoretical basis for the further study of edible flavors.

关 键 词：热分析 香料香精 应用 综述 

分 类 号：TS264.3[轻工技术与工程—发酵工程]