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 4- 5min、样品质量 3 - 4g、微波输出功率 72 0W。对同一样品平行测定 7次 ,S =0 37,CV =0 0 36,与蒸馏法比较 ,无明显差异。
The moisture of flavour material was surveied by microwave heating method Survey condition was determined through the experiment of orthogonal design:microwave heating time is 4-5min,sample quality is 3-4g,microwave export power is 720w For the same sample parallel survey seven,S=0 37,CV= 0 036 Compared with distillation method,there is not obvious difference
出处
《中国调味品》
北大核心
2002年第7期40-42,共3页
China Condiment
关键词
微波加热法
测定
调味料
水分
microwave heating
flavour material
moisture
