Preparation and characterisation of Qingzhuan dark tea polysaccharide–zinc

ZHOU, Hongfu; WANG, Ziyao; KE, Qinhao; WANG, Shiyue; CHEN, Yong; XIE, Chen; WANG, Cai; ZHENG, Min

doi:10.1590/fst.32022

Cited by 1 publication

(1 citation statement)

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“…With the increase of temperature, the DTG curve showed two peaks, and the inflection point of the peak shape was 272.2 °C. In addition, with the increase of temperature, the DTA curve of clove had a broad exothermic peak, with the peak temperature of 105.7 °C, 191.2 °C, the temperature range of 81.5 °C-147.7 °C, 160.2 °C-214.8 °C, peak areas of 232.2 J/g, 48.33 J/g (Lorenzo et al, 2021;Zhou et al, 2022a;Zhou et al, 2022b). the weight loss rate ranges from 6.62%-7.44%, and the thermal weight loss rate is low, because the residue is gradually oxidized and thermally decomposed and the condiment is finally burned and ashed.…”

Section: ) Thermo Gravimetric Analysis Of Licoricementioning

confidence: 98%

Entropy analysis and grey correlation coefficient cluster analysis of multiple indexes of 5 kinds of condiments

et al. 2022

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Five condiments, including cinnamon, tangerine peel, clove, licorice, amomum, were selected as the research objects in Guangxi, China. The combustion heat, differential thermal gravimetric analysis, fat, crude fiber, trace element, calcium and ash content data for 5 condiments were determined. According to the combustion heat, differential thermal gravimetric analysis, fat, crude fiber, trace element, calcium and ash content data of condiments, we constructed a systematic multi-index comprehensive evaluation system using entropy analysis, gray pattern recognition and grey correlation coefficient cluster analysis. The multi-index comprehensive evaluation system established by the research provides a new idea for the nutritional evaluation of condiments. This research provides a strong scientific basis for the large-scale development of condiment resources and condiment classification research, basic support for the selection of condiment raw materials.

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Section: ) Thermo Gravimetric Analysis Of Licoricementioning

confidence: 98%