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目的:筛选盐制柚核的最佳炮制工艺。方法:采用紫外分光光度法测定盐制柚核中柠檬苦素含量,以烘制温度、烘制时间和浸盐量为考察因素,采用正交试验设计对盐制柚核的炮制工艺进行优选。结果:浸盐量为2%,在70℃下烘烤60min为最佳炮制工艺。结论:正交试验确定的盐制柚核炮制工艺合理可靠,稳定性好,可为大批量生产提供参考依据。
Objective: To screen the best processing technology of salt grapefruit kernel. Methods: The content of limonin in salt grapefruit nucleus was determined by ultraviolet spectrophotometry. The baking temperature, drying time and salt content were taken as the investigation factors. The orthogonal design was used to optimize the processing technology of salt grapefruit nucleus. Results: 2% salt content, baking at 70 ℃ for 60min is the best processing technology. Conclusion: Orthogonal test to determine the salt grapefruit nuclear processing technology is reasonable and reliable, good stability, can provide a reference for mass production.