在真空厌氧条件下改进香荚兰商品荚质量的研究  

The Research of Improving Vanilla Bean Quality Under Vacuum and Oxygen-free Conditions

作　　者：周斌[1] 任洪涛[1] 江明[1] 张劲松[1] 杨敏[1] 

机构地区：[1]云南省香料研究开发中心,昆明650051

出　　处：《香料香精化妆品》2005年第6期1-2,共2页Flavour Fragrance Cosmetics

摘　　要：香荚兰商品荚如保存不当,易染菌发霉变质。对已生香的豆荚,在不同含水量和不同阶段进行真空厌氧条件下的研究,通过测定香兰素的含量、观测外观、评估发霉情况及评香后,得出此方法对香荚兰商品荚的质量有一定提高。Vanilla beans will go moldy easily if they didn＇t been kept in an appropriate way. After examining the quality, appearance, degree of mold, aroma of vanilla beans from processing under vacuum and oxygen-free conditions, it was found out that it can improve the vanilla beans＇ quality by this way.

关 键 词：香荚兰 真空厌氧 香兰素 质量 

分 类 号：TQ654[化学工程—精细化工]