摘要
研究了臭氧处理对硫藏杏干、山楂及腌制姜3种果蔬原料中亚硫酸盐的降解效果及影响处理效果的因素。结果表明:经臭氧处理后的硫藏杏干、山楂、腌制姜,其SO2含量明显低于无处理,说明臭氧能有效降解亚硫酸盐;亚硫酸盐的降解率与臭氧通入时间、浸泡溶液pH等因素有关,表现为在一定范围内,随臭氧通入时间、pH的增加而提高;但是,在总浸泡时间和通入臭氧处理时间相同的条件下,浸泡期间内开始通入臭氧处理的时刻对样品最终SO2含量的影响不明显。
Effects of ozone treatment on degradation of sulfite in sulfite treated dried apricot, hawkthorn and pickled ginger was studied. Factors influencing the degradation effect were clarified. The result showed that sulfite dioxide content in ozone treated dried apricot, hawkthorn and pickled ginger was significantly low than the control, indicating that ozone can have the effect on degradation of sulfite. The degradation rate was influenced by the time of ozone treatment, and pH value of the soaking liquid. Prolonged treatment and increased pH value improved the degradation effect. However, as long as keeping the certain soaking time and ozone treatment, the starting point of ozone treatment has no effect.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2008年第12期113-116,共4页
Food and Fermentation Industries
基金
广东科技推广项目(2005A40101003)
江西省教育厅项目(赣教技学[2007]58号)
关键词
臭氧
硫藏果蔬
亚硫酸盐
降解
ozonem, sulphured fruits and vegetables,sulphite,degradation
