沙蒿胶热稳定性的研究

Thermal stability of Artemisia sphaerocephala Krasch Gum

采用差示扫描量热仪(DSC)和热重分析仪(TGA)对沙蒿胶热稳定性进行了研究。从沙蒿胶的DSC和TGA曲线上可以看出,沙蒿胶的热分解温度在300℃左右,通过计算比较沙蒿胶最大分解阶段的活化能(217kJ/mol)、积分程序降解温度(IPDT)和内在热稳定性指标(ITS),表明沙蒿胶是一种热稳定性好的食品胶。

This paper mainly studies the thermal characteristics of Artemisia sphaerocephala Krasch gum using differential scanning calorimetry （DSC） and thermogravimetric analysis（TGA）. The DSC and TGA curves indicated a major intense transition （around 300℃） followed by weaker exotherm. Major thermal transitions as well as activation energies of the major decomposition stages were determined （217k J/mol）, Judged by the integral procedural decomposition temperature （IPDT） values, Artemisia sphaerocephala Krasch gum was recognized as a thermally stable food gum,