摘要
用差热-热重分析(TG-DTA)对荞麦进行热分析研究,目的在于研究加热对荞麦的影响。结果表明,荞麦开始分解的温度为231.23℃,荞麦皮开始分解的温度为267.34℃,荞麦粉开始分解的温度为281.77℃。荞麦在静态空气气氛下的热分析实验条件为:升温速率为15℃/min,样品质量1 mg～2 mg;加工、炮制温度应控制在250℃以下。
The thermodynamic propertyes of buckwheat was studied by TG-DTG method in the static air.To understand the influence of heating buckwheat from Liangshan of Sichuan provice.The decomposition temperature of buckwheat is 231.23 ℃,The decomposition temperature of buckwheat husk is 267.34 ℃,the decomposition temperature of buckwheat powder is 281.77 ℃.The thermal analysis conditions were investigated for buckwheat.The better experimental conditions is 15 ℃/min for the heating rate,the mass of sample is 1 mg2 mg under static state air condition.Among the making processes,the optimum temperature is below 250 ℃.
出处
《食品研究与开发》
CAS
北大核心
2012年第4期41-43,共3页
Food Research and Development
基金
西昌学院硕士科研项目(YJSA0608)
作者简介
朱静平（1981-），女（汉），讲师，硕士研究生，主要从事化学、环境化学的研究。
