离体生物组织相变潜热的DSC测试

Measurement for Latent Heat of Tissues in Vitro with DSC

差示扫描量热法是一种在线性温度程序控制下经过温度扫描,以所测能量差来研究物质热力学性质的热分析方法.文中分别对部分离体生物组织如猪瘦肉、猪肝、猪肥肉及牛肉的相变温度、相变潜热进行了DSC测试,获得了相变潜热及相变温度区间.结果表明组织水分含量越高、脂肪含量越低,其相变潜热较大.

Differential scanning calorimetry （DSC） is a heat analysis method which studies matters＇ thermodynamic properties according the measured energy differential by temperature scanning under the control of linear temperature programme. Differential scanning calorimetry technique is used for the temperature and latent heat determination when some tissues in vitro such as pig muscle, fat, liver and beaf chang phase during the temperature rises. Then the latent heat and phase change temperature are derived. It is conclusion that the main influencing factors of latent heat and phase change temperature are water and fattiness in tissues; the more of water and the fewer of fattiness, the larger of latent heat and the boarder of the temperature area changing phase.