基于微量元素和热重参数3个不同厂家方便面化学计量学评价  

Chemometrics Evaluation of Instant Noodles from Three Different Manufacturers Based on Trace Elements and Thermogravimetric Parameters

作　　者：卢翠文[1] 王小蝶 梁安妮 周利兵 LU Cuiwen;WANG Xiaodie;LIANG Anni;ZHOU Libing(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：《山东化工》2025年第3期160-163,共4页Shandong 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);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》(课题编号:2024ZJY1278)。

摘　　要：选择厂家为厂家7、厂家8、厂家9的3种方便面作为研究对象,测定3种方便面的燃烧热、燃烧稳定性、脂肪、粗纤维、灰分、微量元素、蛋白质。结果表明,3种方便面的燃烧热在11032.56~17584.14 J/g,大小顺序为厂家9方便面>厂家7方便面>厂家8方便面。3种方便面脂肪含量在0.01%~1.04%,大小顺序为厂家7方便面>厂家9方便面>厂家8方便面。粗纤维含量在33.21%~34.96%,大小顺序为厂家9方便面>厂家8方便面>厂家7方便面。蛋白质含量在0.17~0.30 g/100 g,大小顺序为厂家9方便面>厂家8方便面>厂家7方便面。灰分含量在1.03%~1.56%,大小顺序为厂家8方便面>厂家7方便面>厂家9方便面。3种方便面燃烧稳定性在0.14~0.57,顺序为厂家9方便面>厂家8方便面>厂家7方便面。3种方便面综合评价的F值分别为0.27643,0.33667,0.62593,排序为厂家9方便面>厂家8方便面>厂家7方便面。本研究建立3种方便面的多指标分析及评价体系,为方便面的质量评价、综合利用和其食用价值提供一定的理论基础和科学指导。Three kinds of instant noodles with manufacturers as manufacturer 7,manufacturer 8 and manufacturer 9 were selected as the research objects to determine the heat of combustion,combustion stability,fat,crude fibre,ash,trace elements and proteins of the three kinds of instant noodles.The results showed that the heat of combustion of the three kinds of instant noodles ranged from 11032.56 to 17584.14 J/g,and the order of magnitude was as follows:manufacturer 9 instant noodles>manufacturer 7 instant noodles>manufacturer 8 instant noodles.The fat content of the three kinds of instant noodles ranged from 0.01% to 1.04%,and the order of magnitude was as follows:manufacturer 7 instant noodles>manufacturer 9 instant noodles>manufacturer 8 instant noodles.Crude fibre content ranged from 33.21% to 34.96%,and the size order was:manufacturer 9 instant noodles>manufacturer 8 instant noodles>manufacturer 7 instant noodles.The protein content ranged from 0.17 to 0.30 g/100 g,with the following order of size:manufacturer 9 instant noodles>manufacturer 8 instant noodles>manufacturer 7 instant noodles.The ash content ranged from 1.03% to 1.56%,and the size order was:manufacturer 8 instant noodles>manufacturer 7 instant noodles>manufacturer 9 instant noodles.The combustion stability of the three instant noodles ranged from 0.14 to 0.57,and the order was manufacturer 9 instant noodles>manufacturer 8 instant noodles>manufacturer 7 instant noodles.The F-values of the three kinds of instant noodles for comprehensive evaluation were 0.27643,0.33667,0.62593,in the order of manufacturer 9 instant noodles>manufacturer 8 instant noodles>manufacturer 7 instant noodles.This study establishes a multi-indicator analysis and evaluation system for three kinds of instant noodles to provide a certain theoretical basis and scientific guidance for the quality evaluation of instant noodles,their comprehensive utilisation and their edible value.

关 键 词：方便面 燃烧稳定性 蛋白质 综合评价 

分 类 号：O65[理学—分析化学]