基于低场核磁和扫描电镜分析槟榔卤水的水分迁移规律及微观结构  

Studies on Water Migration and Microstructure of Areca Brine Based on Low-Field Nuclear Magnetic Resonance and Scanning Electron Microscopy

作　　者：李浩 杨雪莹 黄群 王孝余 曹建华 岳恒 姚凌云 冯涛 LI Hao;YANG Xue-ying;HUANG Qun;WANG Xiao-yu;CAO Jian-hua;YUE Heng;YAO Ling-yun;FENG Tao(Hunan Wuzizui Industrial Group Co.,Ltd.,Xiangtan,Hunan 411200,China;School of Perfume and Aroma Technology,Shanghai Institute of Technology,Shanghai 201418,China)

机构地区：[1]湖南伍子醉实业集团有限公司,湖南湘潭411200 [2]上海应用技术大学香料香精技术与工程学院,上海201418

出　　处：《粮油食品科技》2025年第2期97-104,共8页Science and Technology of Cereals,Oils and Foods

基　　金：校企合作项目“槟榔卤水评价与优化解决方案”(WZZ-10)。

摘　　要：为了解决槟榔卤水在货架期(60 d)内出现返卤、返白等问题,用低场核磁共振研究两种槟榔卤水(LS1和LS2)水分分布与迁移规律,用扫描电镜分析其微观结构。结果表明:随着原卤中饴糖占比的增加,水分逐渐向更紧密的结合水方向迁移。在不同生产阶段,不同水、饴糖、氢氧化钙配比的槟榔卤水水分迁移规律基本一致:原卤阶段,水分以弱结合水形式存在;成卤阶段,水分主要以弱结合水形式存在(LS1,83.12%;LS2,90.53%);成品芯内卤水,LS1主要以强结合水(50.88%)和不易流动水(38.67%)形式存在,LS2主要以强结合水(82.43%)形式存在。LS1自由水含量在成卤和成品芯内卤水阶段高于LS23倍。此外,卤水水分状态与卤水结构之间存在密切关系,结合水占比越高,卤水结构越稳定。另一方面,LS1芯内卤水从正常到返卤,再到返卤返白的过程中,水分状态由不易流动水向结合水方向迁移,同时少部分向自由水方向迁移;而LS2芯内卤水从正常到返白的过程中,水分则主要由结合水向自由水方向迁移。揭示了不同槟榔卤水的水分迁移变化规律及其与卤水结构之间的关系,为改善槟榔卤水的生产工艺和产品质量提供了理论参考。In order to address rehalogenation and whitening in areca brine during shelf life(60 days),the water distribution and migration of different areca brine was investigated using low-field nuclear magnetic resonance.Meanwhile,the microstructure of these brine were analyzed by scanning electron microscopy.The results showed that as the proportion of caramel increased in the original halogen,water gradually migrated towards more tightly bound states.Throughout various production stages,LS1 and LS2 areca brine exhibited the similar water migration rules where water existed in a weakly bound state in the original brine stage.In the finished brine stage,water mainly exists in the form of weakly bound water(LS1,83.12%;LS2,90.53%).The brine in the core of areca,LS1 mainly existed in the form of strongly bound water(50.88%)and non-mobile water(38.67%),while LS2 mainly existed in the form of strongly bound water(82.43%).The free water content of LS1 was about 3 times higher than that of LS2 during both the brine forming stage and the finished core brine stage.In addition,there was a significant correlation between the water state of brine and brine structure and a higher proportion of bound water corresponded to a more stable brine structure.Furthermore,during the transformation of LS1 areca brine from normal to rehalogen and subsequently to white,the water state mainly migrated from less mobile water to bound water,with a minor portion migrating towards free water.During the transformation of LS2 areca brine from normal to white,water mainly migrated from bound water to free water.This study revealed the water migration patterns in different areca brines and their relationship with brine structure providing important theoretical reference for improving areca brine production processes and product quality.

关 键 词：槟榔卤水 低场核磁共振 扫描电镜 水分迁移 微观结构 

分 类 号：TS205[轻工技术与工程—食品科学]