熏硫处理对新疆小白杏干品质的影响  

Effects of Sulphur Fumigation on Xinjiang Xiaobai Apricot Quality

作　　者：宋惠婷 张辉[1] 张振涛[2] 孙照斌[3] 魏娟[2] 周江[1] 

机构地区：[1]新疆农业大学食品科学与药学学院,乌鲁木齐830052 [2]中国科学院理化技术研究所,北京100190 [3]河北农业大学林学院,保定071000

出　　处：《新疆农业大学学报》2014年第3期227-230,共4页Journal of Xinjiang Agricultural University

基　　金：新疆维吾尔自治区援疆项目(2013911040)

摘　　要：以新疆小白杏为材料,研究分别用2,3,4 g/kg硫磺熏蒸处理对新疆小白杏干SO2的残留量、失水速率、色泽以及感官品质的影响。结果表明,小白杏经过处理后,杏干中SO2的残留量大约都在400 mg/kg以下,失水率在90%左右;以3 g/kg硫磺密闭塑料帐中熏蒸3 h时,残留SO2量为97.6 mg/kg,色差明度为47.35,黄度为35.24,此条件下杏干色泽呈透亮的金黄色,酸甜可口,小白杏干外观、风味、组织状态等感官品质较对照处理的感官评价都较高。The experiment was conducted to study the influence of 2,3,4 g/kg of the sulfur fumigation on SO2 residues,water loss rate,color and lustre and sensory quqlity.The results showed that after treatment of Xiaobai apricot,there were less than about 400 mg/kg of residues of SO2 ,about 90% of water loss rate;when the concentration of sulphur fumigation were different,sulphur of SO2 were sulfured for 3 hours, there were residues of SO2 of 97.6 mg/kg in the apricot,L＊ 47.35,b＊35.24.In this condition,apricot was bright yellow,sweet and sour taste,the assessment of organoleptic quality were higher than those of CK.

关 键 词：小白杏干 熏硫 品质 

分 类 号：TS255.42[轻工技术与工程—农产品加工及贮藏工程]