摘要
饱和蒸气压是重要的化工基础数据。香料饱和蒸气压与挥发性、香气强度、留香时间、迁移率等特性相关联,更可作为香料质量判定的重要理化指标。本文首次将石油化工中使用的仪器,引入到香料的研究中,采用"活塞三次膨胀法"测试香料及其常用溶剂的饱和蒸气压,初步探讨了高效便捷的饱和蒸气压测试方法,为香料质量控制和香气共振理论研究,以及进行精准有效分类模型的推导研究和分析模型建立奠定一定的基础。
Saturated vapor pressure is a very important parameter in the chemical industry. The saturated vapor pressure of a spice is related to its volatility,aroma intensity,aroma retention time and mobility,which are all important physical and chemical indexes in evaluating the quality of a spice. Instruments used in petrochemical industry were applied to spices research for the first time. The “piston triple expansion” method was used in testing the saturated vapor pressures of a spice and its commonly used solvent. The method is efficient and convenient,and it provides a reference for the quality control of spices and theoretical study of aroma resonance. It also lays the foundation of accurately and effectively classifying and analyzing models being established.
作者
于忠梅
YU Zhongmei(Huabao Flavor Co.,Ltd.,Shanghai 201821)
出处
《中国食品添加剂》
CAS
北大核心
2022年第3期31-35,共5页
China Food Additives
关键词
香料
溶剂
饱和蒸气压
三次膨胀法
spices
solvent
saturated vapor pressure
triple expansion method
