| 食物"上火"与水分子氢键的关系研究 |
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| 引用本文： | 曾荣今,陈云.食物"上火"与水分子氢键的关系研究[J].湘潭师范学院学报(自然科学版),2002,24(1):33-35. |
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| 作者姓名： | 曾荣今 陈云 |
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| 作者单位： | 湘潭师范学院,化学系,湖南,湘潭,411201 |
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| 基金项目： | 湖南省教育厅资助项目 (编号 :0 0B0 0 5 ) |
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| 摘 要： | 研究了花生在不同温度下失去自由水和结合水的情况，发现在有水的条件下，花生失去的自由水和结合水都可以恢复。同时还对烘炒食物引起“上火”的现象作了初步探讨。
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| 关 键 词： | 自由水 结合水 “上火” 花生 水分子 氢键 烘炒食物 营养成分 |
| 文章编号： | 1671-0231(2002)01-0033-03 |
| 修稿时间： | 2001年12月14 |
Study on the relation between the bound moisture and the internal heat caused by food |
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| ZENG Rong-jin,CHEN Yun.Study on the relation between the bound moisture and the internal heat caused by food[J].Journal of Xiangtan Normal University (Natural Science Edition),2002,24(1):33-35. |
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| Authors: | ZENG Rong-jin CHEN Yun |
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| Abstract: | In this paper,on the basis of the peanuts' missing free water and bound moisture at different temperatures,we found out that the roasted peanuts can get the missed water back if they are given water again.At the same time,we studied why the roasted food can cause people to suffer from internal heat. |
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| Keywords: | food free water bound moisture internal heat caused by food |
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