| 青花椒的热稳定性研究 |
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| 引用本文： | 马金华. 青花椒的热稳定性研究[J]. 中国调味品, 2011, 36(9) |
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| 作者姓名： | 马金华 |
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| 作者单位： | 西昌学院轻化工程学院,四川西昌,615013 |
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| 基金项目： | 四川省教育厅科研基金项目(08zc015); 西昌学院自然科研基金项目(ZZSSA0809) |
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| 摘 要： | 研究了加热对青花椒的影响.用差热-热重分析(TG-DTA)对青花椒进行了热分析研究.青花椒果皮和青花椒籽的热分解分为几个阶段,其分解特征峰明显.青花椒果皮的特征峰可作为青花椒的辅助鉴别;青花椒的保存使用温度不宜过高.
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| 关 键 词： | 青花椒 热分析 差热-热重分析 |
Study on stability of thermoanalysis for Zanthoxylum schini f olium Sieb.et Zucc |
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| MA Jin-hua. Study on stability of thermoanalysis for Zanthoxylum schini f olium Sieb.et Zucc[J]. China Condiment, 2011, 36(9) |
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| Authors: | MA Jin-hua |
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| Affiliation: | MA Jin-hua(School of Applied and Chemical Engineering of Xichang College,Xichang 615013,China) |
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| Abstract: | To understand the influence of heating for Zanthoxylum schinifolium Sieb.et Zucc.The thermodynamic properties of Zanthoxylum schinifolium Sieb.et Zucc was studied by TG-DTA method in the static air.The thermal decomposition of fruit and seed of Zanthoxylum schinifolium Sieb.et Zucc can be divided into a few stage,the Characteristics of it's thermal decomposed reaction were observed.The DTA chromatography characteristic peak of it's fruit can be used as Assisted identification of Zanthoxylum schinifolium Sie... |
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| Keywords: | Zanthoxylum schinifolium Sieb.et Zucc thermoanalysis TG-DTA |
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