基于微量元素和氨基酸的3种不同厂家面条多指标计量分析  

Multi-Index Quantitative Analysis of Noodles from 3 Different Manufacturers Based on Trace Elements and Amino Acids

作　　者：黄湫敏 李静华 卢翠文[1] 周利兵 HUANG Qiumin;LI Jinghua;LU Cuiwen;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4期154-157,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)。

摘　　要：选择3种不同厂家的面条作为研究对象,测定3种面条的燃烧热、燃烧稳定性、脂肪、灰分、粗纤维、微量元素。实验结果表明,3种面条燃烧热大小顺序为厂家4>厂家6>厂家5;燃烧稳定性排序为:厂家5>厂家4>厂家6;脂肪含量排序为厂家5>厂家6>厂家4;灰分含量排序为厂家5>厂家4>厂家6;粗纤维含量排序顺序为厂家4>厂家5>厂家6。燃烧热、燃烧稳定性、脂肪含量、灰分、粗纤维、微量元素、氨基酸多指标的顺序为:厂家4>厂家5>厂家6。本研究建立了3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 types of noodles from different manufacturers were selected as research objects to determine their combustion heat,combustion stability,fat,ash content,crude fiber,and trace elements.The experimental results show that the order of heat generated by the combustion of the three types of noodles is manufacturer 4>manufacturer 6>manufacturer 5;The order of combustion stability is:manufacturer 5>manufacturer 4>manufacturer 6;The ranking of fat content is manufacturer 5>manufacturer 6>manufacturer 4;The ash content is ranked as manufacturer 5>manufacturer 4>manufacturer 6;The sorting order of crude fiber content is manufacturer 4>manufacturer 5>manufacturer 6.The order of combustion heat,combustion stability,fat content,ash content,crude fiber,trace elements,and amino acids is:manufacturer 4>manufacturer 5>manufacturer 6.This study established a multi index analysis and evaluation system for three types of noodles,providing a scientific basis for noodle research.

关 键 词：面条 热重分析 氨基酸 

分 类 号：O651[理学—分析化学]