用热重分析法同时测定大豆中主要成分含量  

Determination of main component content in soybean by thermogravimetric analysis

作　　者：展海军[1] 张佳佳[1] 徐飞[1] 杨丁诚 

机构地区：[1]河南工业大学化学化工学院,河南郑州450001

出　　处：《粮食与饲料工业》2016年第11期56-61,共6页Cereal & Feed Industry

摘　　要：运用热重分析技术对大豆的热分解特征图谱进行分析,确定了大豆中水分、淀粉、蛋白质、脂肪的特征分解温度,并对实验条件进行了优化。根据热分析图谱的峰面积和国家标准方法所测定的各个成分的含量关系,建立了线性方程,并对其进行了验证。结果表明,根据线性方程及优化条件下所测出的峰面积可以求出大豆中各个指标的含量,实现了同时测定大豆中多个品质指标的目的。Decomposition temperatures of moisture, starch, protein and fat in soybean were determined by thermogravimetric analysis technology, and the experimental condition was optimized. According to the relationships between peak areas in the thermal analysis diagram and contents of moisture, starch, protein and fat in soybean determined by GB method,we established the linear equation and verified it. Results showed that the content of each index in soybean could be measured simultaneously with thermogravimetric analysis technology.

关 键 词：热重分析 大豆 水分 淀粉 粗蛋白质 粗脂肪 线性方程 

分 类 号：S565.1[农业科学—作物学] TS201.2[轻工技术与工程—食品科学]