磷化氢熏蒸对陈皮品质的影响  

Effect of phosphine fumigation on the quality of dried tangerine peel

作　　者：伍长春[1] 彭晓俊[1] 梁伟华[1] 谌瑜 WU Chang-chun;PENG Xiao-jun;LIANG Wei-hua;CHEN Yu(Xinhui Entry-exit Inspection and Quarantine Bureau, Xinhui 529100)

机构地区：[1]新会出入境检验检疫局,新会529100

出　　处：《食品科技》2017年第12期60-63,共4页Food Science and Technology

基　　金：国家质量监督检验检疫总局科技计划项目(2016IK066)

摘　　要：为研究磷化氢熏蒸对陈皮品质的影响,测试了陈皮(大红皮和青皮)中总黄酮、橙皮苷、甜橙黄酮、川皮苷、橘皮素以及陈皮挥发油中的D-柠檬烯、γ-松油烯、2-(甲氨基)苯甲酸甲酯等化合物含量在磷化氢熏蒸前后的变化,结果表明,在磷化氢浓度为2.1 g/m^3时,上述化合物含量变化不显著;在磷化氢浓度为8.4 g/m^3时,大红皮中D-柠檬烯含量显著减少,2-(甲氨基)苯甲酸甲酯显著增加,青皮中总黄酮、橙皮苷、D-柠檬烯含量显著减少,2-(甲氨基)苯甲酸甲酯显著增加。To study the effect on physiochemical characteristic of dried tangerine peel, the content of total flavonoids, hesperidin, sinensetin, nobiletin, tangeretin in dried tangerine peel（the red one and green one） and D-limonene, gamma-terpinene, methyl 2-（methylamino） benzoate in volatile oil of dried tangerine peel were determined after apply phosphine. The results showed that the content of said substance don’t change significantly when H3 P was 2.1 g/m^3. When H3 P was 8.4 g/m^3, for the red one, the content of D-limonene was decreased significantly but methyl 2-（methylamino） benzoate was increased significantly; For the green one, the content of total flavonoids, nobiletin and D-limonene was decreased significantly and methyl 2-（methylamino） benzoate was increased significantly.

关 键 词：磷化氢 陈皮 总黄酮 橙皮苷 挥发油 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]