山黄皮、山奈、十三香燃烧稳定性和多指标计量分析研究  

Combustion Stability and Stoichiometric Research of Multi-Indices to Shan Huangpi,Shannai and Shisanxiang

作　　者：曾凡芝[1] 朱茂华 周利兵 ZENG Fan-zhi;ZHU Mao-hua;ZHOU Li-bing(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：《安徽化工》2022年第5期120-122,143,共4页Anhui Chemical Industry

基　　金：广西科技师范学院重点科研项目资助(GXKS2021ZD004);广西科技师范学院高等教育本科教学改革工程项目(2021GKSYGA04);广西科技师范学院高层次人才项目(GXKS2020GKY006);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);广西科技师范学院功能性食品配料工程技术研究中心项目(KJ5CSH000008);2018-2020年广西本科高校食品科学与工程特色专业及实验实训教学基地(中心)建设项目(桂教高教[2018]52号)。

摘　　要：选择山黄皮、山奈、十三香三种调味品作为研究对象,测定其燃烧热、燃烧稳定性,脂肪、钙、灰分、粗纤维含量(n=3,CV%<3%)。结果表明,三种调味品燃烧热顺序为山黄皮>山奈>十三香;燃烧稳定性顺序为山黄皮>山奈>十三香;脂肪含量(%)大小顺序为十三香>山奈>山黄皮;钙含量(%)大小顺序为山奈>十三香>山黄皮;灰分含量大小顺序为山奈>山黄皮>十三香;粗纤维含量大小顺序为十三香>山黄皮>山奈;燃烧热、燃烧性(调味品的燃烧稳定性)、脂肪含量、钙、灰分、粗纤维含量多指标的熵值法顺序为山奈>十三香>山黄皮。本研究建立了三种调味品的多指标分析及评价体系,为大规模开发调味品资源以及调味品分类研究提供依据。3 Condiments including Shan Huangpi,Shannai and Shisanxiang were selected as the research objects.The combustion heat,combustion stability,fat,calcium,ash,and crude fiber contents of 3 condiments were determined(n=3,CV%<3%).The results showed that the order of combustion heat of the three condiments was Shan Huangpi>Shannai>Shisanxiang.The order of combustion stability was Shan Huangpi>Shannai>Shisanxiang.The order of fat content(%)was Shisanxiang>Shannai>Shan Huangpi.The order of calcium content(%)was Shannai>Shisanxiang>Shan Huangpi.The order of ash content was Shannai>Shan Huangpi>Shisanxiang.The order of crude fiber content was Shisanxiang>Shan Huangpi>Shannai.The order of entropy method of multiple indexes like combustion heat,combustibility(combustion stability of condiment),fat content,calcium,ash and crude fiber contents was Shannai>Shisanxiang>Shan Huangpi.In this study,the multi-index analysis and evaluation system of three condiments were established to provide a basis for the large-scale development of condiment resources and the classification of condiments.

关 键 词：调味品 熵值法 热重分析 灰色模式识别 

分 类 号：TS272.7[农业科学—茶叶生产加工] R286.0[轻工技术与工程—农产品加工及贮藏工程]