摘要
对市售味精(含量99%)进行了差示扫描量热(DSC)分析和热重(TG)分析,测定了其失水温度和脱水温度及热分解的精确温度,对味精的热化学性质作出了解释。研究结果对生产味精和使用味精的温度条件具有重要意义。
The paper deals with the thermal analysis of monosodium glutamate by means of DSC and TG. The temperature that lost crystal water and molecule dehydrated from gourmet power were measured.The pyrolysis temperature were measured too.The thermal properties of monosodium glutamate were explained in the paper.The result of the thermal analysis is important for the temperature in producing monosodium glutamate and using it.
出处
《中国调味品》
CAS
北大核心
2004年第1期24-26,共3页
China Condiment
基金
湖南民族学院资助项目 ( my 2 0 0 2 - 1 1 )
