基于燃烧热和微量元素的3种不同厂家螺蛳粉多指标定量分析  

Flour from 3 Different Manufacturers Based on Heat of Combustion and Trace Elements

作　　者：吴愿宁 练文丽 卢翠文[1] 周利兵 Wu Yuanning;Lian Wenli;Lu Cuiwen;Zhou Libing(Guangxi Science&Technology Normal University,Laibin,China)

机构地区：[1]广西科技师范学院,广西来宾

出　　处：《科学技术创新》2025年第5期196-201,共6页Scientific and Technological Innovation

基　　金：广西科技师范学院特色食品评价与应用重点实验室(GXKSKYPT2024011);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)。

摘　　要：选择3种不同厂家螺蛳粉作为研究对象,测定其燃烧热、燃烧稳定性、脂肪、灰分、微量元素多种指标,实验结果表明:螺蛳粉燃烧热大小顺序为:厂家11>厂家10>厂家12;燃烧热稳定性排序为:厂家12>厂家11>厂家10;脂肪含量顺序为:厂家10>厂家11>厂家12;灰分含量顺序为:厂家11>厂家10>厂家12。燃烧热、燃烧稳定性、脂肪、灰分、微量元素多指标的综合排序为:厂家12>厂家11>厂家10。本研究建立3种螺蛳粉的多指标分析评价体系,为螺蛳粉的研究提供科学的依据。Three different manufacturers of snail powder were selected as the research objects,and their heat of combustion,combustion stability,fat,ash and trace elements were measured.The experimental results showed that:the order of the heat of combustion of snail powder was:manufacturer 11>manufacturer 10>manufacturer 12;the order of combustion stability was:manufacturer 12>manufacturer 11>manufacturer 10;the order of fat content was:manufacturer 10>manufacturer 11>manufacturer 12;the order of ash content was:manufacturer 11>manufacturer 10>manufacturer 12;the order of combustion heat content was:manufacturer 11>manufacturer 10>manufacturer 12.The combined ranking of heat of combustion,stability of combustion,fat,ash,and trace elements was:manufacturer 12>manufacturer 11>manufacturer 10.In this study,a multiindex analysis and evaluation system of three kinds of snail powder was established,which provided scientific basis for the study of snail powder.

关 键 词：螺蛳粉 热重分析 微量元素 

分 类 号：TS207[轻工技术与工程—食品科学]