基于微量元素和氨基酸3种不同产地桂皮的多指标品质分析  

Multi-index Analysis of Cinnamon from Three Different Producing Areas Based on Trace Elements and Amino Acids

作　　者：张子丹 莫明连 周利兵 Zhang Zidan;Mo Minglian;Zhou Libing(Guangxi Normal University of Science and Technology,Guangxi,546199)

机构地区：[1]广西科技师范学院,广西546199

出　　处：《当代化工研究》2025年第3期64-67,共4页Modern Chemical Research

基　　金：来宾市科学研究与技术开发计划项目“瑶药复杂体系创建、解析及应用”(项目编号:来科能240203);广西科技师范学院重点实验室“广西科技师范学院特色食品评价与应用重点实验室”(项目编号:GXKSKYPT2024011);广西教育科学“十四五”规划2024年度专项课题“民族地区食品质量与安全应用型人才一体化培养体系的构建及应用”(项目编号:2024ZJY1278)。

摘　　要：选择产地为广西北流市、广西藤县、广西桂平市的3种桂皮作为研究对象,测定3种桂皮的燃烧热、燃烧稳定性及脂肪、粗纤维、灰分、微量元素、氨基酸含量。结果表明,3种桂皮燃烧热在10359.79~31486.21 J/g之间,顺序为:广西北流市>广西桂平市>广西藤县;燃烧稳定性在0.18~0.68之间,顺序为:广西藤县>广西桂平市>广西北流市;粗纤维含量在27.73%~34.58%之间,顺序为:广西北流市>广西桂平市>广西藤县;脂肪含量在0.98%~1.67%之间,顺序为:广西桂平市>广西藤县>广西北流市;灰分含量在3.76%~4.37%之间,顺序为:广西北流市>广西藤县>广西桂平市。燃烧热、燃烧性(桂皮的燃烧稳定性)及脂肪、灰分、粗纤维、微量元素、氨基酸含量多指标的顺序为:广西藤县>广西桂平市>广西北流市。经研究建立3种桂皮的多指标分析及评价体系,为桂皮的质量评价和综合利用提供一定的理论基础和科学指导。The combustion heat,combustion stability,fat,crude fiber,ash,trace elements and amino acids content of 3 kinds of cinnamon from Beiliu City,Teng County and Guiping city of Guangxi were determined.The results showed that the burning heat of three kinds of cinnamon ranged from 10359.79 J/g to 31486.21 J/g,in the order of Beiliu City,Guangxi>Guiping City,Guangxi>Teng County,Guangxi.The combustion stability ranges from 0.18 to 0.68,and the order was:Teng County,Guangxi>Guiping City,Guangxi>Beiliu City,Guangxi;The crude fiber content ranged from 27.73%to 34.58%,the order was:Beiliu City,Guangxi>Guiping City,Guangxi>Teng County,Guangxi;The fat content ranged from 0.98%to 1.67%,and the order was Guiping City,Guangxi>Teng County,Guangxi>Beiliu City,Guangxi;The ash content ranged from 3.76%to 4.37%in the order of Beiliu City,Guangxi>Teng County,Guangxi>Guiping City Guangxi.The order of indexes of combustion heat,combustion stability of cinnamon,fat,ash content,crude fiber,trace element and amino acids content was:Teng County,Guangxi>Guiping City,Guangxi>Beiliu City,Guangxi.After research,the multi-index analysis and evaluation system of 3 kinds of cinnamon was established to provide a theoretical basis and scientific guidance for the quality evaluation and comprehensive utilization of cinnamon.

关 键 词：桂皮 燃烧稳定性 氨基酸 

分 类 号：TS264.3[轻工技术与工程—发酵工程]