食品自发热剂产氢检测方法的建立
目的 建立一种通用、快捷测定食品自发热剂产氢量的方法, 并对广泛应用的铝系和镁铁系自发热剂的产氢特性进行测定。方法 通过单因素实验和正交实验进行检测条件的优化, 并利用该方法对10种市售食品自发热剂的产氢特性进行检测。结果 优化后的检测条件为: 样品质量0.5 g, 料液量比1:5(m/m), 反应时间20~30 min。在室温20 ℃条件下, 不同类型的发热剂样品产氢量差异显著。镁铁系自发热剂产氢量为539.95~567.06 mL/g, 铝系自发热剂产氢量为225.32~510.95 mL/g。结论 本文建立的检测方法, 预期可以为食品自发热剂品质评价的定量分析提供技术支撑, 并为食品自发热剂的安全合理使用提供技术保障。
Objective To establish a general and fast method for determining the hydrogen production of food self-heating agents, and determine the hydrogen production characteristics of widely used aluminum-based and magnesium-iron-based self-heating agents. Methods The single factor experiment and orthogonal experiment were used to optimize the detection conditions, and the hydrogen production characteristics of 10 kinds of self-heating agents were detected. Results The optimization conditions were as follow: the sample weight was 0.5 g, the material-liquid ratio was 1:5(m/m), and the reaction time was 20?30 min. The hydrogen production of different types of heat-generating samples was significantly different at room temperature of 20 ℃. Hydrogen generated by the magnesium-iron-based self-heating agent was 539.95?567.06 mL/g, and hydrogen generated by the aluminum-based self-heating agent was 225.32?510.95 mL/g. Conclusion The established detection method can provide technical support for the quality evaluation and quantitative analysis of food self-heating agents, and the safety use of food self-heating agents.
标题：食品自发热剂产氢检测方法的建立
英文标题：Establishment of detection method for hydrogen production characteristics of food self-heating agent
作者：
刘崇歆 中国农业科学院农产品加工研究所,农业部农产品加工重点实验室
薛雁 中国农业科学院农产品加工研究所,农业部农产品加工重点实验室
魏文松 中国农业科学院农产品加工研究所,农业部农产品加工重点实验室
艾鑫 中国农业科学院农产品加工研究所,农业部农产品加工重点实验室
邢利婷 中国农业科学院农产品加工研究所,农业部农产品加工重点实验室
张春江 中国农业科学院农产品加工研究所,农业部农产品加工重点实验室
中文关键词:食品自发热剂,产氢量,定量分析,
英文关键词:food self-heating agent,hydrogen production,quantitative analysis,
发表日期：2020-03-12
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