影响小麦粉灰分测定的因素综合性评价  

Comprehensive Evaluation of Factors Affecting Ash Determination of Wheat Flour

作　　者：李振华 赵莹 王瑞杰 孙雪原 王洪尧 李燕羽 LI Zhen-hua;ZHAO Ying;WANG Rui-jie;SUN Xue-yuan;WANG Hong-yao;LI Yan-yu(Shan Dong Cereals and Oils Detecting Center,Jinan,Shandong 250012,China;Academy of National Food and Strategic Reserves Administration,Beijing 100037,China)

机构地区：[1]山东省粮油检测中心,山东济南250012 [2]国家粮食和物资储备局科学研究院,北京100037

出　　处：《粮油食品科技》2020年第6期200-203,共4页Science and Technology of Cereals,Oils and Foods

基　　金：中央级公益性科研院所基本科研业务费专项(zx1935)。

摘　　要：根据国标GB5009.4—2016,研究评估标准应用于小麦粉灰分检测各影响因素对灰分含量变化的相对贡献,包括称样量、碳化时间、灰化时间、灰化温度。所有数据采用格鲁布斯检验法进行分析。分析结果显示,小麦粉灰分含量测定称样量推荐3 g范围内;控制碳化时间和过程非常重要,灰化温度和灰化时间分别为550℃和4 h;干基和湿基对于灰分含量平均值影响不显著。提出一种基于国标的小麦粉灰分含量分析方法。Based on the national standard GB 5009.4—2016,the relative contribution of each influencing factor to ash content change of wheat flour was studied,including sample weight,carbonization time,ashing time and ashing temperature.All the data were analyzed by Grubbs’test method.Ash content results indicated that the recommended weight for wheat flour is 3 g.Carbonization time and period were very important.The recommend means of ash temperature and ash time for wheat flour samples were 550℃and 4 h,respectively.Means of ash content between dry basis and wet basis varied slightly.Finally,a measurement was proposed for wheat flour ash content based on the new standard of GB5009.4—2016.

关 键 词：小麦粉 灰分含量 称样量 碳化时间 灰化时间 灰化温度 

分 类 号：TS211.7[轻工技术与工程—粮食、油脂及植物蛋白工程]