摘要
为探讨橘皮在不同贮藏方式下精油含量的变化规律,以温州蜜柑皮、椪柑皮和柚皮为原料,分别采用-20℃和-40℃低温冻藏,以及避光、不避光常温干藏4种方式贮藏橘皮,并定期测定橘皮中精油含量。结果表明:不同品种柑橘皮中精油含量不同;贮藏期间,3种橘皮精油含量均有不同程度的减少;温州蜜柑皮和椪柑皮-40℃低温冻藏,柚皮避光和不避光常温干藏,均能较好地保留其中精油。
To study the changes of essential oil contents in citrus peel,three different variety of citrus peel,i.e wenzhou tangerine peel,ponkan peel and pomelo peel were chosen as material.The fresh citrus peel were respectively stored at-40 ℃,-20 ℃ temperature,and the dried citrus peel were first packed in transparent and dark package,then stored at room temperature.Samples were taken regularly for determination of essential oil content.The results showed that the essential oil contents in these three varieties of citrus peel were differently reduced gradually during storage.Moreover,these groups of Wenzhou Tangering peel and Ponkan peel kept at-40 ℃,dried Pomelo peel in transparent and dark package kept at room temperature could help to retain the essential oil in the respective group.
出处
《食品与机械》
CSCD
北大核心
2012年第2期190-192,195,共4页
Food and Machinery
基金
湖南省产学研结合专项计划项目(编号:2009XK6001-5)
关键词
橘皮
贮藏方式
精油含量
变化
citrus peel
storage method
essential oil content
change
