方便面碘呈色度测定影响因素的研究与分析  

Study and Analysis on the Influence Factors of Iodine Visibility of Instant Noodles

作　　者：任怡 REN Yi(Agricultural and Food Industry,Shaanxi Provincial Product Quality Supervision and Inspection Institute,Xi'an,Shaanxi 710048,China)

机构地区：[1]陕西省产品质量监督检验研究院农副食品所,陕西西安710048

出　　处：《农产品加工》2021年第18期69-71,共3页Farm Products Processing

摘　　要：通过对方便面碘呈色度测定条件,包括脱脂过程、脱脂后放置时间、样品研磨的粗细度、水浴温度等影响因素的探究及分析,得出最为适宜的测试条件,所得结果稳定可靠、平行性好,且缩短了试验所需时间,提高了检测效率。针对部分样品碘呈色度过高的问题,经研究发现可通过减小取样量进行测定,结果均在误差范围内。In this paper,the influence factors on iodine visibility of instant noodles,such as degreasing process,storage time after degreasing,partical size of the sample,temperature of the water bath were studied,and the most suitable experiment condition was obtained.It was found that under the most suitable experiment conditions,the test time was shortened and the efficiency was improved.The results were stable and reliable,with good parallelism.It was also found that the problem of high iodine visibility for some samples can be solved by reducing sample weight,and the results were all within the error range.

关 键 词：碘呈色度 吸光度 方便面 条件优化 

分 类 号：TS207.3[轻工技术与工程—食品科学]