不同甘草渣薄片理化性质的对比分析  

Physical and Chemical Properties Analysis of Different Licorice Residue Slices

作　　者：王晴晴[1] 田英姿[1] 马千里[1] 罗宇年[1] 邵干辉[2] 饶国华[2] 郭文军 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]广东中烟工业有限责任公司,广东广州510620 [3]乌鲁木齐英斯特生物科技有限公司,新疆乌鲁木齐830000

出　　处：《现代食品科技》2014年第3期177-181,共5页Modern Food Science and Technology

基　　金：广东中烟工业有限责任公司科技项目(粤烟工05XM-QK【2011】016)

摘　　要：本文以A、B、C三个同一产地不同品种的甘草渣为原料,首先采用国标法对其水分、灰分、pH、总糖、总氮、总黄酮、甘草酸、甘草苷等理化指标进行检测分析与对比,然后采用造纸法抄造出甘草渣薄片,以甘草渣薄片的感官评吸结果和物理性能为指标,并结合热重分析,筛选出甘草渣薄片的最佳原料品种,结果表明:三种甘草渣中的总糖、总氮、总黄酮、甘草酸、甘草苷含量存在明显差异,其中总糖和总黄酮含量差别最为明显,总糖含量B最高为28.97%,A最低为20.47%,而总黄酮含量A最高为16.98%,C最低为7.28%;由B品种抄造的甘草渣薄片其感官吸味及各项物理指标均较好,且具有燃烧稳定,舒适度佳,烟气质和香气好等优点,相对于A品种和C品种更适合造纸法甘草渣薄片的研究应用。The water, ash, pH, total sugar, total nitrogen, total flavonoids, glycyrrhizic acid, liquiritin and other physicochemical indexes of three kinds of liquorice residues from the same area （named A, B and C） were analyzed. The liquorice residue slices were made with papermaking method, by the sensory evaluation and the physical properties testing of the slices, combined with thermogravimetric analysis, the best raw material for producing licorice residue slice was screened out. The results showed that, there were obvious difference in the contents of total sugar, total nitrogen, total flavonoids, glycyrrhizic acid and liquiritin among the three different liquorice residues, among which the contents of total sugar and total flavonoids were the most significant. The maximum content of total sugar was 28.97% （B） and the minimum was 20.47% （A）, while 16.98% （A） and 7.28% （C） of total fiavonoids content were the maximum and the minimum, respectively. The liquorice residue slice made from licorice residue B had better sensory adsorption and physical indexes, as well as stably burning, good comfort index, good smoke temperament and aroma. Thus, B was more suitable for the research applications ofpapermaking liquorice residue slices.

关 键 词：造纸法甘草渣薄片 物理性能 化学指标 感官评吸 热重分析 

分 类 号：TQ914.3[化学工程]