摘要
本研究选取了来自不同生产商的三种螺蛳粉样品,分别标记为S1号螺蛳粉、S2号螺蛳粉及S3号螺蛳粉作为实验对象。针对这些样品,进行了多项理化指标的测定,具体包括燃烧热的评估、燃烧稳定性的分析、脂肪含量的检测、蛋白质含量的测定、灰分、还原糖含量的测量以及微量元素含量的分析。根据多种指标评估,各厂家螺蛳粉的特性排序如下:在燃烧热大小方面,S1号螺蛳粉>S3号螺蛳粉>S2号螺蛳粉;关于燃烧稳定性,S1号螺蛳粉>S2号螺蛳粉>S3号螺蛳粉;脂肪含量方面,S1号>S2号>S3号;在蛋白质含量上,以每100 g计,S3号>S1号>S2号;灰分含量排序与燃烧热一致,S1号>S3号>S2号;还原糖含量,以每100 g计,S3号>S2号>S1号。综上所述,燃烧稳定性、蛋白质含量等多个指标的顺序为S3号螺蛳粉>S1号螺蛳粉>S2号螺蛳粉。本研究构建了一个涵盖多项指标的分析与评估体系,专门针对螺蛳粉,旨在为螺蛳粉资源的广泛开发及其分类研究提供坚实且科学的理论支撑。
This study selected three types of rice noodle soup from different manufacturers,marked as S1 rice noodle soup,S2 rice noodle soup,and S3 rice noodle soup,as the experimental subjects.For these samples,a series of physical and chemical properties were measured,including the evaluation of combustion heat,analysis of combustion stability,detection of fat content,determination of protein content,measurement of ash content,reduction sugar content,and analysis of trace element content.According to various indicators,the characteristics of the rice noodle soup from each manufacturer are ranked as follows:in terms of combustion heat size,S1 rice noodle soup>S3 rice noodle soup>S2 rice noodle soup;regarding combustion stability,S1 rice noodle soup>S2 rice noodle soup>S3 rice noodle soup;the percentage of fat content is in the order of S1 rice noodle soup>S2 rice noodle soup>S3 rice noodle soup;in terms of protein content,per 100 grams,S3 rice noodle soup>S1 rice noodle soup>S2 rice noodle soup;the percentage of ash content is in the order of combustion heat,S1 rice noodle soup>S3 rice noodle soup>S2 rice noodle soup;the reduction sugar content,per 100 grams,S3 rice noodle soup>S2 rice noodle soup>S1 rice noodle soup.In summary,the order of combustion stability,protein content and other indicators was as follows:S3 rice noodle soup>S1 rice noodle soup>S2 rice noodle soup.This study has established a comprehensive analysis and evaluation system consisting of multiple indicators,specifically for rice noodle soup,with the aim of providing solid and scientific theoretical support for the extensive development and classification research of rice noodle soup resources.
作者
郭霜
韦裔菊
吴愿宁
卢翠文
陆秋惠
余金凌
周利兵
GUO Shuang;WEI Yiju;WU Yuanning;LU Cuiwen;LU Qiuhui;YU Jinling;ZHOU Libing(Guangxi Science&Technology Normal University,Laibin 546199,China)
出处
《山东化工》
2025年第15期140-143,共4页
Shandong Chemical Industry
基金
广西科技师范学院特色食品评价与应用重点实验室(GXKSKYPT2024011)
广西科技师范学院重点科研项目资助(GXKS2021ZD004)
广西科技师范学院高等教育本科教学改革工程项目(2021GKSYGA04)
广西科技师范学院高层次人才项目(GXKS2020GKY006)。
关键词
螺蛳粉
热重分析
ICP-OES
snail rice noodles
thermogravimetric analysis
ICP-OES
