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Position: Home > Articles > Study on reducing the sulfur dioxide content in hawkthorn Agricultural Engineering Technology 2007 (7) 40-43

山楂片中二氧化硫脱除方法的研究

作者：

付光亮;黄苇;陈清香;龚平

单位：

华南农业大学食品学院

关键词：

山楂片;超声波;二氧化硫;碱液;过氧化氢;热水

摘要：

该试验以含硫山楂片为对象,研究了碱液浸泡、过氧化氢溶液浸泡、热水浸泡以及超声波处理对试样中二氧化硫脱除效果的影响。试验结果显示四种方法的脱硫效果均优于对照。频率40kHz,声强0.48w/cm2的超声波处理的效果尤为显著,处理1h可使试样中二氧化硫残留量降至国家标准限量要求以下,并且对感官品质无不良影响;热水浸泡也可以显著加快脱硫速度,并与温度呈正相关,80℃浸泡2h或60℃浸泡4h,二氧化硫残留量符合国标要求,无明显煮熟味;过氧化氢溶液浸泡脱硫效果显著,但对其可能带来的潜在危害本实验未能做进一步的评估。

译名：

Study on reducing the sulfur dioxide content in hawkthorn

作者：

Fu Guangliang,Huang Wei,Chen Qingxiang,Gong Ping (College of Food Science of South China Agricultural University,Guangzhou 510642,China)

关键词：

hawkthorn; ultrasonic wave; sulfur dioxide; NaOH solution; H2O2 solution; hot water

摘要：

This research studied the effect of NaOH solution,H2O2 solution,hot water and ultrasonic wave on eliminating of sulfur dioxide remaining in the chip of hawkthorn. The results showed that all the four measures can effectively reduce the content of sulfur dioxide. The 0.48 w/cm2 40kHz ultrasonic wave was the most effective on eliminating the sulfur dioxide among the four measures. After one hour’s treatment,the remaining content of sulfur dioxide was lowered below the national standard and showed no harm to the organoleptic quality of the product. Hot water could also increase remarkably the speed of eliminating which was positively relative to the temperature of water. After immersing in 80℃ hot water for 2 hours or 60℃ hot water for 4 hours,the content of sulfur dioxide in hawkthorn conformed to the national requirement. And the hawkthorn had almost no boiled flavor. H2O2 solution was effective on eliminating sulfur dioxide,but the potential hazards it may brought about was not evaluated in the research.

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山楂片中二氧化硫脱除方法的研究

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