不同干燥方法和产地对八角果实质量的影响  

Influences of different drying methods and cultivation areas on the quality of star anise fruit

作　　者：王琴[1] 区子弁[1] 蒋林[2] 温其标[3] 

机构地区：[1]仲恺农业技术学院轻工食品学院,广州510225 [2]中山大学药学院,广州510080 [3]华南理工大学轻工与食品学院,广州510640

出　　处：《中国调味品》2010年第9期48-50,55,共4页China Condiment

基　　金：广西壮族自治区科技攻关项目资助(项目编号:0424008-1C)

摘　　要：为了探讨不同干燥处理方法对八角干果品质的影响,研究中重点对常用的3种干燥法进行研究。试验结果表明：采用二段干燥法的烘箱干燥的八角挥发油含量最高,水分含量则最低,烘干时间7~8 h。成品的颜色经15天后转变为棕褐色。此外还测定15个不同产地八角茴香中莽草酸含量以及其他质量指标。测定结果表明：15个不同产地的八角果实质量差异较明显。该干燥方法和质量评价指标为八角贮藏和加工提供了可靠的依据。Three kinds of drying methods were researched in this paper in order to investigate the influences of drying methods on the quality of star anise fruit.The results showed that star anise fruit was the highest in the volatile oil content and the lowest in the water content by two-stage oven drying method.The dried time was 7 hour to 8 hour and the color of finished products turned into chocolate-brown after 15 days.Besides,the shikimic acid content and other quality indexs were detected which samples came from 15 cultivation areas.And the datas indicated the quality of star anise fruit from 15 cultivation areas was significant discrepancy.The drying methods and quality indexs can be used to direct the preservation and processing of star anise fruit.

关 键 词：八角果实 莽草酸 干燥方法 影响 

分 类 号：TS264.3[轻工技术与工程—发酵工程]