首页|基于热重参数、氨基酸和微量元素等3种不同产地桂皮多指标分析

基于热重参数、氨基酸和微量元素等3种不同产地桂皮多指标分析

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选择不同产地的桂皮为研究对象,测定 3 个产地桂皮的燃烧热、燃烧稳定性、脂肪、粗纤维、灰分、微量元素、氨基酸.结果表明,3 种产地桂皮燃烧热值在 54.6~33771.9 J/g之间,顺序为:广西梧州岑溪>广东佛山顺德区>云南昆明官渡区.3 种产地桂皮的F值分别为-0.509534,-0.338981,0.848 518,燃烧热稳定性排序:云南昆明官渡区>广东佛山顺德区>广西梧州岑溪.3 种产地桂皮脂肪质量分数在 0.9%~1.4%之间,平均值是 1.219 67%,质量分数大小顺序:云南昆明官渡区>广东佛山顺德区>广西梧州岑溪;3种产地桂皮灰分质量分数在 2.1%~2.8%之间,平均值是 2.467 0%,粗纤维质量分数大小顺序:云南昆明官渡区>广西梧州岑溪>广东佛山顺德区;3 种产地桂皮粗纤维质量分数在 25.9%~32.1%,平均值为 29.750 5%,含量大小:广西梧州岑溪>广东佛山顺德区>云南昆明官渡区.燃烧热,热重分析,脂肪含量,灰分,粗纤维、微量元素、氨基酸含量多指标顺序:云南昆明官渡区>广东佛山顺德区>广西梧州岑溪.本研究建立 3个产地桂皮的多指标分析及评价为题,为大规模开发桂皮资源及桂皮品质研究提供有利地科学依据.
Multimetric Analysis of Three Different Origins of Cinnamon Based on Thermogravimetric Parameters,Amino Acids and Trace Elements,etc.
From different origins cinnamon were selected for the study to determine the heat of combustion,combustion stability,fat,crude fibre,ash,trace elements and amino acids of cinnamon from the three origins.The results showed that the calorific value of combustion of cinnamon from three origins ranged from 54.6 to 33 771.9 J/g in the following order:Cenxi City,Wuzhou City,Guangxi Province>Shunde District,Foshan City,Guangdong Province>Guandu District,Kunming,Yunnan Province.The F values of the three origins of cinnamon were-0.509 534,-0.338 981,and 0.848 518,and the combustion thermal stability was ranked as follows:Guandu District,Kunming City,Yunnan Province>Shunde District,Foshan City,Guangdong Province>Cenxi City,Wuzhou City,Guangxi Province.The fat content of cinnamon of the three origins ranged from 0.9%to 1.4%,with an average value of 1.219 67%,and the order of content size:Guandu District,Kunming,Yunnan Province>Shunde District,Foshan City,Guangdong Province>Cenxi City,Wuzhou City,Guangxi Province.The ash content of the three origins of cinnamon ranged from 2.1%to 2.8%,with an average value of 2.467 0%,and the order of content size was as follows:Guandu District,Kunming,Yunnan>Cenxi City,Wuzhou City,Guangxi>Shunde District,Foshan City,Guangdong.The crude fibre of cinnamon of three origins ranged from 25.9%to 32.1%,with an average value of 29.750 5%,and the content size:Cenxi City,Wuzhou City,Guangxi>Shunde District,Foshan City,Guangdong>Guandu District,Kunming,Yunnan.The order of heat of combustion,thermogravimetric analysis,fat content,ash,crude fibre,trace elements and amino acids in multiple indexes was:Guandu District,Kunming,Yunnan Province>Shunde District,Foshan City,Guangdong Province>Cenxi City,Wuzhou City,Guangxi Province,China.This study establishes a multi-indicator analysis and evaluation of cinnamon from three origins to provide a favourable scientific basis for the large-scale development of cinnamon resources and research on the quality of cinnamon.

cinnamontrace elementsamino acidsthermogravimetric parameters

陈华豪、莫明连、罗全丽、韦丝容、蓝婷、周利兵

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广西科技师范学院,广西 来宾 546199

桂皮 微量元素 氨基酸 热重参数

广西科技师范学院创新创业训练计划项目广西科技师范学院高等教育本科教学改革工程项目广西科技师范学院重点科研项目广西科技师范学院高等教育本科教学改革工程项目广西科技师范学院高层次人才项目广西科技师范学院校级广西科技师范学院校级一流本科课程

X20232272023GKSYGB18GXKS2021ZD0042021GKSYGA04GXKS2020GKY006教务发[2020]76号科师政发[2020]68号

2024

山西化工
山西省煤化工发展促进中心 山西省化工学会

山西化工

影响因子:0.293
ISSN:1004-7050
年,卷(期):2024.44(8)