节点文献

甘蔗蜡皂化值的测定研究

Measure of Saponification Value of Sugarcane Wax

  • 推荐 CAJ下载
  • PDF下载
  • 不支持迅雷等下载工具,请取消加速工具后下载。

【作者】 王利军郭海蓉陈赶林武晓云唐丽

【Author】 WANG Li-jun1, GUO Hai-rong1, CHEN Gan-lin2, WU Xiao-yun1, TANG Li1 (1. College of Light Industry and Food Engineering, Guangxi University, Nanning 530004) (2. Sugarcane Research Center, Chinese Academy of Agricultural Science, Guangxi Sugarcane Research Institute, Nanning 530007)

【机构】 广西大学轻工与食品工程学院中国农业科学院甘蔗研究中心广西大学轻工与食品工程学院 广西南宁530004广西南宁530004广西南宁530007

【摘要】 分别采用国标法、电导滴定法、pH值滴定法测定甘蔗蜡的皂化值,探讨电导滴定法和pH值滴定法测定蔗蜡皂化值的操作条件,并对测定结果进行分析。实验结果表明,电导滴定法、pH值滴定法能有效克服甘蔗蜡自身颜色的干扰,测定结果准确可靠,具有较好的相关性。

【Abstract】 Three methods for measure of saponification value of cane wax, including the National standard method, the conductometric titrimetry and the pH value titrimetry, were investigated here. Besides, the operating conditions of the conductimetric titrimetry and the pH value titrimetry were mainly discussed. It was found that Using the conductimetric titrimetry or the pH value titrimetry could effectively avoided the influence of the color of cane wax and the corresponding measuring results were accurate with a good relativity.

  • 【文献出处】 现代食品科技 ,Modern Food Science and Technology , 编辑部邮箱 ,2007年06期
  • 【分类号】TS249
  • 【被引频次】4
  • 【下载频次】251
节点文献中: 

本文链接的文献网络图示:

本文的引文网络