基于单因素方差分析的实验室测定二氧化硫参数优化
Optimization of Parameters for the Determination of Sulfur Dioxide in Laboratory Based on One-Way Analysis of Variance
赖雯静 1陈明治 1成莲1
作者信息
- 1. 河源市食品检验所,广东河源 517000
- 折叠
摘要
二氧化硫作为一种常用的外源性食品添加剂,常用于米粉、腐竹、蜜饯和菜干等食品的生产中.本文从提高实验室检验效率的角度出发,通过对加热功率、盐酸添加量、氮气流速、反应时间 4 个影响因素分别进行单因素方差分析,对实验室测定二氧化硫的参数进行优化.结果表明,最适宜实验条件为加热功率100 W、盐酸添加量 8 mL、氮气流速 0.8 L·min-1、反应时间80 min,提高了二氧化硫的检验效率.
Abstract
Sulfur dioxide is a commonly used exogenous food additive and is often used in the production of rice noodles,bean curd sticks,candied fruits and dried vegetables.From the perspective of improving laboratory testing efficiency,this paper optimized the parameters for laboratory determination of sulfur dioxide by performing one-way analysis of variance on four influencing factors:heating power,hydrochloric acid addition,nitrogen flow rate and reaction time.The results showed that the most suitable experimental conditions were heating power of 100 W,hydrochloric acid addition of 8 mL,nitrogen flow rate of 0.8 L·min-1 and reaction time of 80 min,which improved the testing efficiency of sulfur dioxide.
关键词
二氧化硫/参数优化/单因素方差分析Key words
sulfur dioxide/parameter optimization/one-way analysis of variance引用本文复制引用
出版年
2024
NETL
NSTL
万方数据