Frank Thielmann, Daryl WilliamsSurface Measurement Systems Ltd, UK

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寮曡█

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渚嬪锛岃仛鍚堢墿鏃犺鏄悎鎴愮殑杩樻槸澶╃劧鐨勫ぇ鍒嗗瓙锛岄兘琛ㄧ幇鍑虹幓鐠冨寲杞彉琛屼负銆傚湪杩囧幓鐨30骞撮噷锛屼汉浠娇鐢?span style="font-family:'Times New Roman',serif">IGC鐮旂┒浜嗚澶氳繖鏍风殑杞彉[1,2,3]銆傜劧鑰岋紝鍒╃敤IGC鏉ョ‘瀹氭按鍒嗗Tg鐨勫奖鍝嶆鍓嶅皻鏈湁鎶ラ亾銆侟/p>

鐩墠鐮旂┒涓娇鐢ㄧ殑涓€绉嶅悎閫傜殑妯″瀷鐗╄川鏄害鑺界硸銆傞害鑺界硸鏄袱涓憽钀勭硸鍗曚綅鐨勫弻绯朁span style="font-family:'Times New Roman',serif">(鍥近/p>

1)锛岀敤浣滅敎鍛冲墏鎴栬惀鍏狐span style="font-family:'Times New Roman',serif">[3]銆侟/p>

鍥1.a-D-楹﹁娊绯栫殑缁撴瀯

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瀹為獙

鐢?span style="font-family:'Times New Roman',serif">Sigma-Aldrich鎻愪緵鐨凕span style="font-family:'Times New Roman',serif">伪-D-楹﹁娊绯栦竴姘滁span style="font-family:'Times New Roman',serif">(>绾害98%)濉厖鍥涗釜涓嶅悓鐨勬牱鍝佹煴銆傛墍鏈夌殑鍚 闄勫疄楠岄兘鍦?span style="font-family: 'Times New Roman',serif">SMS- iGC 2000涓婅繘琛屻€傜敤鐧哥兎钂告苯(Sigma-Aldrich楂樻晥娑茬浉鑹茶氨绛夌骇)浣滀负鍒嗗瓙鎺㈤拡杩涜娴嬮噺銆傛煴鍦?span style="font-family:'Times New Roman',serif">0%銆?span style="font-family:'Times New Roman',serif">5%銆?span style="font-family:'Times New Roman',serif">10%鍜孅span style="font-family:'Times New Roman',serif">15% RH(鐩稿婀垮害)鏉′欢涓嬭繘琛岀爺绌躲€侟span style="font-family:'Times New Roman',serif">0% RH

瀹為獙鍦?span style="font-family:'Times New Roman',serif">65-101鈩傸/span>涔嬮棿杩涜锛孅span style="font-family:'Times New Roman',serif">5%銆?span style="font-family:'Times New Roman',serif">10%鍜孅span style="font-family:'Times New Roman',serif">15%鐨勫疄楠屽湪37-82鈩傸/span>銆?span style="font-family:'Times New Roman',serif">30-75鈩傸/span>鍜孅span style="font-family:'Times New Roman',serif">40-67鈩傸/span>

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缁撴灉

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鏈€灏忔俯搴︿唬琛ㄧ幓鐠冨寲杞彉鐨勫疄闄呮俯搴︼紝鍙敱澶氶」寮忔柟绋嬬殑涓€闃跺鏁板鍑恒€備笉鍚岀浉瀵规箍搴︿笅鐨勭粨鏋滆琛?span style="font-family:'Times New Roman',serif">1銆侟/p>

璇ユ暟鎹笌鍙戣〃鐨勯害鑺界硸鍦?span style="font-family:'Times New Roman',serif">0%RH360-365K[8]涓嬬殑Tg鍊奸潪甯镐竴鑷淬€侟/p>

缁撹

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鍙傝€冩枃鐚?/strong>

[1]Smidsrod,O. and Guillet, J.E.,Macromolecules,2(1969), 272.

[2]Bogiollo, V.I. and Voelkel, A.,Journal of Chromatography715(1995), 127.

[3]Hamieh, T. and Rezzaki, M., J.,Chim. Phys., Phys.-Chim. Biol.95(1998), 1964.

[4]Johnson, A.,Specialized Sugars for the Food Industry, Park Ridge, Noyes 1976.

[5]Thielmann, F. and Butler, D., Systems, London, 2000.

[6]Surana, R., Randall, L., Vemuri, N. M. and Suryanarayanan, R.,Pharm. Res.20 (2003), 1647.

[7]Roos, Y.H. and Karel, M.,Journal of Food Science,56(1991), 1676.

[8]Roos, Y.H.,Phase Transitions in Food, Academic Press, (1995), 115.