摘要
水分是魔芋精粉交易、储藏中监测的重要质量指标,常规干燥法耗时较长。建立了红外快速测定方法,并与国标GB/T 5009.3-2010法测定结果进行了比较。结果表明,红外干燥法测定的最佳程序为温度140℃,快速干燥方式,分析精度0.1 mg,自动终止加热。在该条件下,样品质量1.000 g,用时约11 min,测定的水分含量与国标法差异不显著。由此可见,红外测定法具有快速、准确、稳定的特点。
Moisture content in konjac flour, being a very important quality index monitored during transaction and storage, was determined by the standard determination method （SDM） approved in 2010. In this paper, a rapid determination method （RDM） was developed based on the infrared moisture meter. By the RMD, only 11 minutes was needed to dry rapidly 1.000 g of flour at 140 ℃ with 0.1 mg of weight resolution for analysis till the. Moisture contents determined by RDM had no significant differences from to the results by the national standard method （GB/T 5009.3-2010）, which indicated that the RDM was a rapid, effective and simple method to monitor the moisture in konjac flour.
出处
《湖北农业科学》
北大核心
2014年第1期191-193,共3页
Hubei Agricultural Sciences
基金
湖北省自然科学基金项目(2010CBB04000)
恩施州农业科学院青年基金项目(2011NKYC006)
关键词
魔芋粉
水分
快速测定
konjac flour
moisture
rapid determination
