桉树烟熏液的制备工艺研究  

Study on preparing technique of Eucalyptus smoked liquid

作　　者：王路[1] 刘辉[1] 谌素华[1] 王维民[1] 王小明[1,2] 

机构地区：[1]广东海洋大学食品科技学院,广东湛江524025 [2]广东省华海糖业发展有限公司,广东湛江524132

出　　处：《食品工业科技》2012年第8期274-276,280,共4页Science and Technology of Food Industry

摘　　要：以桉树枝为原料制备干馏液,采用单因素和正交实验对桉树枝干馏液制备过程中影响因素进行优化,以酚类物质、羰基化合物和3,4-苯并芘含量为衡量指标,并对干馏液的成分进行了分析。结果表明:干馏温度为400℃,电压220V,粒径2.00cm的条件下制得的烟熏液品质最佳,酚类物质含量:15.56mg/mL,3,4-苯并芘:20.73μg/mL,羰基化合物:16.55g/100mL。The Eucalyptus in Zhanjiang as the raw material, and the single factor tests and orthogonal test were used to study the influencing factor of dry distillation, method with phenolic compounds,carbonyl compounds and B（a）p as index,analysing the ingredients of dry distillation liquid.Considering the factors and index,the results showed that temperature 400℃,voltage 220V, particle size 2.00cm, in the final smoked liquid, phenolic substances content 15.56mg/mL,3,4-benzopyrene 20.73μg/mL,carbonyl compounds 16.55g/100mL.

关 键 词：桉树枝 干馏 酚类物质 羰基化合物 多环芳烃 

分 类 号：TS201.1[轻工技术与工程—食品科学]