摘要
通过样本在氧弹中燃烧产生的热量使周围水上升的温度来换算出样本的热量,建立了用氧弹量热仪快速测定饼干热量值的方法,与《食品营养标签通则》中规定的热量换算方法相比,该方法操作简便,节省时间,准确度高,且与传统国标法对常规样本的检测结果一致性较好,大大提高检测效率的同时,对某些含特殊成分的样本的检测也较可靠,在营养标签热量检测中具有非常好的应用前景。
In this study, oxygen bomb calorimeter was used to determine calorific value in cookies, after the cookies were sufficiently combusted in oxygen bomb and the heat produced from the oxygen bomb combustion raised the temperature of the surrounding water, and the temperature could be converted to the cookies＇ caloric value. Compared with the traditional heat conversion method in Regulations for Food Nutrition Labeling, this method is simple in operation, rapid in test and high in accuracy, and can be used well for the determination of calorific value in nutrition label.
出处
《湖南农业科学》
2015年第7期85-87,共3页
Hunan Agricultural Sciences
基金
科技部星火计划资助项目(2013GA770001)
长沙市科技计划资助项目(k1403002-21)
湖南省农产品加工研究所所长基金项目(2015JG01)
关键词
氧弹式量热仪
饼干
食品
营养标签
热量
food
cookie
oxygen bomb calorimeter
nutrition label
calorific value
