枣粉掺假的感官分析与化学检测  

Sensory Analysis and Chemical Detection of Jujube Powder Adulteration

作　　者：刘腾 曾运红 LIU Teng;ZENG Yunhong(Hunan Haiba Food Co.,Ltd.,Yueyang 414299,China;Huarong County experimental primary School,Yueyang 414299,China)

机构地区：[1]湖南海霸食品有限公司,湖南岳阳414299 [2]华容县实验小学,湖南岳阳414299

出　　处：《现代食品》2023年第10期195-197,共3页Modern Food

摘　　要：本试验对山东棣县的某枣粉进行了感官分析和化学检测。感官分析包括视觉、嗅觉、触觉分析;化学检测根据国家标准方法分析红枣粉中的水分、粗蛋白、粗纤维、粗脂肪、粗灰分、总糖和无氮浸出物。采用钼蓝法测定了磷的含量;采用火焰原子吸收光谱法测定了钙、镁、铜、锌、锰5种矿物质元素含量。综合感官分析结果和化学检测结果,确定被检枣粉为掺假枣粉。In this study,sensory analysis and chemical testing of jujube powder in Shandong Di country was carried out.Sensory analysis includes visual,smell and touch.Chemical detection according to the national standard method to analyze the water,crude protein,crude fiber,crude fat,crude ash,total sugar and non—nitrogen extract in red jujube powder.The content of phosphorus was determined by molybdenum blue method.The content of phosphorus was determined by molybdenum blue method;The contents of 5 mineral elements such as calcium,magnesium,copper,zinc and manganese were determined by flame atomic absorption spectrometry.To sum up,the checked jujube powder was determined as false jujube powder.

关 键 词：感官检验 掺假 化学检测 

分 类 号：R155.5[医药卫生—营养与食品卫生学]