贵州辣椒中的氟含量控制研究  

Study on control of fluorine content in Guizhou Capsicum frutescens

作　　者：王修俊[1] 李宝升[1] 刘颖[1] 邱树毅[1] 王明力[1] 

机构地区：[1]贵州大学化工学院,贵阳550003

出　　处：《中国调味品》2008年第5期53-54,58,共3页China Condiment

摘　　要：贵州辣椒在干制过程中,由于多采用传统的煤火明火干制,使得含有大量氟的煤烟与辣椒直接接触而导致辣椒中也带入大量的氟,文章针对辣椒中氟化物的来源及辣椒中氟化物溶于水的性质,通过采取不同的干制方法和后续清洗等加工处理,对贵州辣椒中的氟含量进行控制研究,对有效降低辣椒中氟含量取得较好效果。In processing drying of Guizhou Capsicum frutescens, because of using traditional the coal fire open fire to dry, it enables coal smoke that includes the massive fluorine direct contact Capsicum frutescens,and causes the massive fluorine in the Capsicum frutescens also. this article in the fluoride origin and the nature that the fluorine in hot pepper dissolves in the water, through adopting different dry processing and following clean, study on control to in the Guizhou hot pepper＇s fluorine content, to reduces the fluorine content in the Capsicum frutescens to obtain the good effect effectively.

关 键 词：辣椒 氟 干制 降低 

分 类 号：TS255.52[轻工技术与工程—农产品加工及贮藏工程]