CAJ | 학술논문

介绍了热分析法在食品水分、蛋白质、淀粉、脂类等研究中的应用。结果表明热分析技术以其试样用量少、快速准确、不破坏试样、无试剂、无污染等优点，在食品的成分分析、研究以及应用等领域发挥着越来越重要的作用。为进一步深入研究提供新的技术和理论基础。
개소료열분석법재식품수분、단백질、정분、지류등연구중적응용。결과표명열분석기술이기시양용량소、쾌속준학、불파배시양、무시제、무오염등우점，재식품적성분분석、연구이급응용등영역발휘착월래월중요적작용。위진일보심입연구제공신적기술화이론기출。
@@@@The application of thermal analysis method on water , protein, starch and lipids of food was introduced. The thermal analysis technology which can be used to analyze small-amount samples with many advantages of rapid detection ,high accuracy, no destroy the sample, no reagents, no pollution and will play an increasingly important role in the composition analysis , research and application of food and provide a new approach and theoretical basis for the further study.