不同产地的碧螺春燃烧热测定和质量评价  

Determination of Combustion Heat and Quality Evaluation of Biluochun from Different Producing Areas

作　　者：卢丽婷 史金萍 周利兵 Lu Liting;Shi Jinping;Zhou Libing(Guangxi Science&Technology Normal University,Laibin 546199,China)

机构地区：[1]广西科技师范学院,广西来宾546199

出　　处：《山东化工》2021年第20期75-76,共2页Shandong Chemical Industry

基　　金：广西科技师范学院高等教育本科教学改革工程项目(2021GKSYGA04);广西科技师范学院功能性食品配料工程技术研究中心(KJ5CSH000008);广西科技师范学院校级《物理化学》课程思政、广西科技师范学院校级一流本科课程《物理化学》(燃烧热研究阶段性成果)。

摘　　要：目的:燃烧热作为一个衡量物质质量的重要物理数据,从能量角度为评价同类食品质量提供可行的思路与方法。利用氧弹热量计测定不同产地的碧螺春的燃烧热,通过了解不同产地的同种茶叶的热量,对碧螺春进行质量综合评价。方法:利用氧弹热量计法测定3种不同产地的碧螺春燃烧热值。结果:建立3组碧螺春雷诺温度△T曲线图。结论:不同产地的碧螺春燃烧热不一致,稳定性也不一样,碧螺春的燃烧热与它的生长环境有关。Objective:As an important physical data to measure the quality of materials,combustion heat provides a feasible way to evaluate the quality of similar food from the energy point of view.The combustion heat of Biluochun was measured by oxygen bomb calorimeter,and the quality of Biluochun was evaluated by understanding the heat of the same tea.Methods:The calorific values of Biluochun from 3 different producing areas were measured by oxygen bomb calorimeter.Results:Three groups of Biluochun Reynolds temperature something t curves were established.Conclusion:The combustion heat of Biluochun from different places is different,and its stability is different.The combustion heat of Biluochun is related to its growing environment.

关 键 词：碧螺春 燃烧热 氧弹热量计 质量评价 氧弹热量计法 

分 类 号：TS272.7[农业科学—茶叶生产加工]