降低魔芋粉中二氧化硫残留技术研究现状  

Research Status of the Technology for Reducing Sulfur Dioxide Residue in Konjac Flour

作　　者：柳敏 邹涛 李恒谦 周茂嫦 成忠均 阮培均 LIU Min;ZOU Tao;LI Hengqian;ZHOU Maochang;CHENG Zhongjun;RUAN Peijun(Bijie Institute of Traditional Chinese Medicine,Bijie,Guizhou 551700,China)

机构地区：[1]毕节市中药研究所,贵州毕节551700

出　　处：《农产品加工》2021年第7期59-62,共4页Farm Products Processing

基　　金：国家科技支撑计划项目(2015BAI05B03);贵州省人才基地项目(RCJD2020-21);贵州省科技计划项目(黔科合平台人才[2019]5265号和5268号)。

摘　　要：魔芋中含丰富的葡甘聚糖,具有亲水性、凝胶性、成膜性等特性,在食品、医药、工业等领域应用广泛,具有降血脂、降血糖、抗癌等药用价值。但是,魔芋中二氧化硫超标现象普遍,影响其食品、医药等方面的加工应用。对魔芋粉中二氧化硫的来源、危害、检测方法和降低二氧化硫残留的加工技术等方面进行了综述,并展望今后魔芋低硫工艺的发展方向,以期为从事魔芋粉的品质检测和研究人员提供参考和依据。Konjac is rich in glucomannan,which has the characteristics of hydrophilicity,gelation and film-forming properties.It is widely used in food,medicine,industry and other fields,and has the medicinal values such as lowering blood fat,lowering blood sugar,and anti-cancer.However,excessive sulfur dioxide in konjac is widespread,affecting its processing and application in food,medicine and other fields.The sources,hazards,detection methods and processing techniques for reducing sulfur dioxide residues in konjac flour were reviewed,and the development direction of konjac low-sulfur technology was prospected,in order to provide references for researchers engaged in quality testing of konjac flour.

关 键 词：魔芋 二氧化硫 检测 低硫技术 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]