豆腐制硫黄过程中所产生的黑色物质成因初探

探讨了硫黄炮制过程中豆腐显黑绿色的原因,还对炮制过程中产生的使豆腐显黑绿色的物质进行了X衍射物相分析和化学定性分析,在此基础上对硫黄的炮制工艺、炮制容器等问题进行了讨论。

Preliminary Probe into the Cause of Black Substance Emerged in the Course of Processing Sulfur with Bean Curd

The author has probed into the reason why bean curd assumes a black green colour in the course of processing sulfur, and made an X-ray crystallographic and qualitative analysis of the substance which makes bean curd assume this colour during the processing. On the basis of these, analyses, a discussion has been made on the processing conditions and container for sulfur.