十三香

应用减压干燥法测定十三香中水分的研究

Study on determining water of thirteen-spices with hypobaric drying method

十三香中由于富含有多种挥发性物质，测定水分国标方法为蒸馏法。

Because thirteen-spices contains a lot kinds of volatile matter , it is determined its water with national standard-distilling method .

我国做菜用来调味的香料有“十三香”之多，第一香便是花椒。

Cooking spices used to flavor of the " Shi Sanxiang " many , is the first Hong pepper .

文章用减压干燥法测定十三香中水分，结果表明该法与蒸馏法没有显著性差异，具备操作简单，结果准确，克服了蒸馏法操作烦琐、使用试剂有毒等缺点。

This paper shows there is not significance difference between hypobaric drying method and distilling method , determining water of thirteen-spices with hypobaric drying method which operate simply , determine accurately , overcome shortcoming of operation complex and having poison .