摘要
本文对原淀粉灰分的组成、原理及常用方法进行概述,并结合实际,对影响马铃薯淀粉灰分测定结果的因素进行分析讨论,以及对测定马铃薯淀粉灰分的温度和时间进行筛选,并最终确定800℃为测定马铃薯淀粉灰分的最适温度,在国标的基础上优化了测定马铃薯灰分的条件。
The paper overviewed the composition, theory and methods of ash starch, combined with practice, analyzed and discussed the factors affecting the potato starch ash measurement results, as well as filtrated the temperature and time of potato starch ash determination, and finally determined that 800 ℃ is the optimum temperature of potato starch ash determination and optimized the conditions for the determination of potato ash on the basis of the national standard.
出处
《价值工程》
2015年第19期185-186,共2页
Value Engineering
