pH值在烟用料液质量稳定性评价中的应用
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摘要
为了对剩余烟用料液进行充分回收利用,以料液的pH值为研究对象,利用SPSS(Statistics Package for Social Science)软件对料液的pH值进行统计分析,建立评价料液质量稳定性的技术方法。利用该方法对冷藏(4℃)3、7、10 d后和常温放置3、7、10 d后的料液进行评价。结果表明:该方法能有效识别合格与不合格的料液,可以作为判定料液质量稳定性的一种手段。
In order to fully recycling and use of residual tobacco liquid, the statistics analysis was conducted to the pH value of the liquid using SPSS software, thus establishing a technology method for evaluating the quality stability for the liquid. Using the method to evaluate the liquid stored at 4℃ and at room temperature for 3, 7 and 10 d, respectively, the results showed that the method can identify the qualifi ed liquid and unqualifi ed liquid effectively, thus it can be used as a method for evaluating the quality stability of the tobacco liquid.
In order to fully recycling and use of residual tobacco liquid, the statistics analysis was conducted to the pH value of the liquid using SPSS software, thus establishing a technology method for evaluating the quality stability for the liquid. Using the method to evaluate the liquid stored at 4℃ and at room temperature for 3, 7 and 10 d, respectively, the results showed that the method can identify the qualifi ed liquid and unqualifi ed liquid effectively, thus it can be used as a method for evaluating the quality stability of the tobacco liquid.
引文
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[15]李红民,陈韬.含磷酸盐的香辛料液对猪肉品质的影响[J].肉类研究,2009,(2):33-35.
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[3]钱啸立.卷烟加料[J].上海烟业,1993,4(3):55-56.
[4]李海燕,肖燕,王淑华,等.高效液相色谱法测定烟草料液中防腐剂[J].理化检验-化学分册,2010,46(7):475-477.
[5]廖垄,胡纲,肖竞.烟用香精的高效液相色谱指纹图谱分析[J].烟草科技,2006,(2):37-39.
[6]曲国福,陆舍铭,孟昭字,等.色谱指纹图谱在烟用香精质量控制中的应用[J].烟草科技,2007,(7):46-50.
[7]李希强,陆舍铭,王笛,等.烟用香精UPLC指纹图谱的夹角余弦、相关系数与欧氏距离评价[J].烟草科技,2008,(12):37-41.
[8]黄世杰,陈志燕,蒋宏霖,等.主成分分析法在烟用香精质量控制中的应用[J].烟草科技,2009,(8):3l-34.
[9]赵同利,于宏晓.宗兆奇,等.欧马距离法在香料指纹图谱模式识别中的应用[J].烟草科技,2011,(2):52,57.
[10]Zhu X.Gao Y,Chen Z,eta1.Development of a chromatographic fingerprint of tobacco flavor by use of GC and GC-MS[J].Chromatographia,2009,69(7):735-742.
[11]Wang J.Qiu Q,Liu w.Quality assessment of tobacco flavorby classifi cation of principal component analysis-mahalanobis distance combined with FTIR-ATR fingerprint[J].Spectrosc Spect Anal,2007,27(5):895-898.
[12]黎洪利,朱立军,戴亚,等.烟用香精调配稳定性的x质量控制图监控[J].烟草科技,2006,(10):46-48.
[13]孔浩辉,林夏丹,彭礼枚,等.二次调配烟用香精的稳定性研究[J].烟草化学,2012,(2):39-41.
[14]黄艾祥,李彦屏,武志霞,等.生产贮藏条件对原料奶中微生物的影响[J].中国乳品工业,2007,35(5):42-45.
[15]李红民,陈韬.含磷酸盐的香辛料液对猪肉品质的影响[J].肉类研究,2009,(2):33-35.
[16]刘庆武,胡志艳.如何使用SPSS、SAS统计软件进行正态性检验[J].湘南学院学报(医学版),2005,7(3):56-58.