黑苦荞茶与黑苦荞原料的热分析研究

Study on Thermal Analysis for the Distinguish of Black Buckwheat Tea and Raw Buckwheat

用差热-热重分析对黑苦荞茶和黑苦荞原料进行热分析。目的在于对比黑苦荞茶与黑苦荞原料的区别,探讨加工过程对黑苦荞原料的营养流失是否严重。通过实验确定其最佳条件。结果表明,黑苦荞茶与黑苦荞原料热分解曲线相似,且比黑苦荞原料多一个峰。加工过程对黑苦荞原料的营养流失影响不大。黑苦荞茶开始分解的温度为292.97℃,黑苦荞原料开始分解的温度为303.65℃。以上材料在静态空气气氛下热分析实验条件均为:升温速率为15℃/min,样品质量2 mg左右。

The thermodynamic properties of black buckwheat teas and raw buckwheat were studied by TG-DTG method in the static air. To understand the distinguish of the black buckwheat tea and the raw black buckwheat, then discuss if the nutrition of raw black buckwheat flowed away by industrial processing. By setting experimental conditions, we can get the DTA curves. By the analyses of the articulation and the weightless rate of the curves, the optimum conditions can be got. The analysis shows that the DTA curves were similar, and the tea＇s wave crest had one more peak than the raw black buckwheat. The industrial processing had few influence on the nutrition. The decomposition temperature of black buckwheat tea was 292.97℃,The decomposition temperature of raw black buckwheat was 303.65℃,The better experimental condition was 15℃/min for the heating rate, the mass of the samples are about 2 mg.