云南化工2024，Vol.51Issue(6)：34-38,5.DOI:10.3969/j.issn.1004-275X.2024.06.09
基于热重参数和蛋白质等指标的3种不同厂家螺蛳粉质量评价
Quality Evaluation of River Snail Rice Noodle from Three Different Manufacturers Based on Thermogravimetric Parameters and Proteins
摘要
Abstract
To assess the quality of river snail rice noodle,we selected river snail rice noodle from various manufacturers as our research subject.We determined the combustion heat,combustion stability,protein,fat,ash,reducing sugar,and trace elements of three different snail noodle products.The results showed that the order of combustion heat of three kinds of river snail rice noodle was:manufacturer 6>manufacturer 4>manufacturer 5;The ranking of combustion stability was:manufacturer 6>manufacturer 5>manufacturer 4;The order of fat content(％)was:manufacturer 6>manufacturer 5>manufacturer 4;The order of ash content was:manufacturer 4>manufacturer 5>manufacturer 6;The order of multiple indicators including combustion heat,combustion stability,protein,reducing sugar,fat,ash content,and trace element content was:manufacturer 4>manufacturer 6>manufacturer 5.This study established a multi-index analysis and evaluation system for three kinds of river snail rice noodle,which provided a strong scientific basis for large-scale development of river snail rice noodle and classification research of river snail rice noodle.关键词
螺蛳粉/热重分析/ICP-OESKey words
River snail rice noodle/Thermogravimetric analysis:ICP-OES分类
医药卫生引用本文复制引用
李紫薇,周利兵,黎金铃,翟怡芳,黎晓莲,梁秀任,罗月萍,余金凌,吴国勇,卢翠文..基于热重参数和蛋白质等指标的3种不同厂家螺蛳粉质量评价[J].云南化工,2024,51(6):34-38,5.基金项目
广西科技师范学院创新创业训练计划项目(X2023224) （X2023224）
广西科技师范学院高等教育本科教学改革工程项目(2023GKSYGB18) （2023GKSYGB18）
广西科技师范学院重点科研项目资助(GXKS2021ZD004) （GXKS2021ZD004）
广西科技师范学院高等教育本科教学改革工程项目(2021GKSYGA04) （2021GKSYGA04）
广西科技师范学院高层次人才项目(GXKS2020GKY006) （GXKS2020GKY006）
广西科技师范学院校级《物理化学》课程思政(教务发[2020]76号) （教务发[2020]76号）
广西科技师范学院校级一流本科课程《物理化学》(科师政发[2020]68号). （科师政发[2020]68号）
