基于热重和微量元素等多指标3种不同厂家面条化学计量分析  

Stoichiometric Analysis of Noodles from Three Different Manufacturers Based on Multiple Indicators Such as Thermogravimetric Parameters and Trace Elements

作　　者：卢翠文[1] 李静华 周利兵 Lu Cuiwen;Li Jinghua;Zhou Libing(Guangxi Science&Technology Normal University,Laibin Guangxi 546199,China)

机构地区：[1]广西科技师范学院,广西来宾546199

出　　处：《山西化工》2025年第1期75-76,98,共3页Shanxi Chemical Industry

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：选择厂家7、厂家8、厂家9的三种面条作为研究对象,测定三种面条的燃烧热、燃烧稳定性、脂肪、粗纤维、灰分、微量元素。实验结果表明:三种面条燃烧热大小排列顺序为厂家8>厂家9>厂家7;燃烧稳定性排列顺序为厂家8>厂家7>厂家9;粗纤维质量分数(%)大小顺序为厂家9>厂家8>厂家7;脂肪质量分数(%)大小顺序为厂家9>厂家8>厂家7;灰分质量分数大小顺序为厂家8>厂家9>厂家7。三种面条燃烧热、热重分析参数、脂肪、粗纤维、灰分、、微量元素测定的综合评价多指标排序为厂家8>厂家9>厂家7。本研究建立了三种面条的多指标分析评价体系,为面条的研究提供科学的依据。Three kinds of noodles from Manufacturers 7,8 and 9 were selected as the research objects to determine the combustion heat,combustion stability,fat,crude fiber,ash content and trace elements of the three kinds of noodles.The experimental results showed that the order of the combustion heat of the three kinds of noodles was Manufacturer 8>Manufacturer 9>Manufacturer 7.The order of the combustion stability was Manufacturer 8>Manufacturer 7>Manufacturer 9.the order of the content of crude fiber(%)was Manufacturer 9>Manufacturer 8>Manufacturer 7.The order of the content of fat(%)was Manufacturer 9>Manufacturer 8>Manufacturer 7.The order of the ash content was Manufacturer 8>Manufacturer 9>Manufacturer 7.The multi-index ranking of the comprehensive evaluation of the determination of combustion heat,thermogravimetric analysis parameters,fat,crude fiber,ash content,trace elements of the three kinds of noodles was Manufacturer 8>Manufacturer 9>Manufacturer 7.This study established a multi-index analysis and evaluation system for the three kinds of noodles,providing a scientific basis for the research of noodles.

关 键 词：面条 热重分析 多指标 

分 类 号：O652[理学—分析化学]