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.
作者
吴愿宁
练文丽
卢翠文
周利兵
Wu Yuanning;Lian Wenli;Lu Cuiwen;Zhou Libing(Guangxi Science&Technology Normal University,Laibin,China)
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)。
关键词
螺蛳粉
热重分析
微量元素
snail flour
thermogravimetric analysis
trace elements
作者简介
吴愿宁(2003-),女,本科在读,研究方向:化学分析;通讯作者:周利兵(1978-),男,硕士,教授,从事食品药品质量评价、计算机化学、计量学和统计学多学科交叉融合研究工作。
