摘要
采用微波加热法测定调味料中的水分,通过正交设计实验确定了测定条件:微波加热时间45min,样品质量3～4g、微波输出功率720W。对同一样品平行测定7次,S=0.37,CV=0.036,与蒸馏法比较,无明显差异。
The moisture of flavourings was assa yedby microwave heating method.Ass ay conditions were determined throughthe experiment of orthogonal design:microwave heating time was45min,sample mass 34g andmicrowave power 720w.For the same sample was assayed in seven parallel tests with th e result s =0.37and CV =0.036.Comparedwith distillationm ethod,there was no obvious differen ce.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2002年第7期125-126,共2页
Food Science
关键词
微波加热法
测定
调味料
水分
Microwave heating Flavour material Moisture
