| 小麦新陈的鉴别 |
| |
| 引用本文： | 张素苹.小麦新陈的鉴别[J].食品科技,2012(10):135-138. |
| |
| 作者姓名： | 张素苹 |
| |
| 作者单位： | 北京市粮油食品检验所 |
| |
| 摘 要： | 比较小麦新陈鉴别的几种方法。用高锰酸钾滴定法测定过氧化氢酶活动度,可以定量对小麦的新陈进行较准确鉴别。探讨影响此方法的诸多因素以及在测定中对pH值、时间、温度等影响因素的控制条件,力求得到准确的测定结果。
|
| 关 键 词： | 小麦 陈化 过氧化氢酶活动度 |
Identification of wheat aging |
| |
| ZHANG Su-ping.Identification of wheat aging[J].Food Science and Technology,2012(10):135-138. |
| |
| Authors: | ZHANG Su-ping |
| |
| Affiliation: | ZHANG Su-ping (Beijing Grain & Oil Food Inspection Institute, Beijing 100162) |
| |
| Abstract: | Comparison of several ways of identification wheat aging. Potassium permanganate titration method for the determination of catalase activity can be quantitatively more accurate identification of wheat aging. Explore the many factors affecting this method and the controlled conditions of pH, time, temperature and other influencing factors in the determination, thus strive to get the accurate determination of the results. |
| |
| Keywords: | wheat aging catalase activity |
| 本文献已被 CNKI 等数据库收录！ |
