橄榄坯快速脱硫方法的研究

Research of Rapid Desulfurization Methods for Chinese Olive

本文采用清水浸泡、柠檬酸溶液浸泡及冷冻预处理3种方法对降低橄榄坯中二氧化硫含量的效果进行了研究。结果表明:添加柠檬酸的脱硫效率高于清水浸泡,对橄榄坯作冷冻预处理可以加快脱硫速度,但这两种方法单独使用需时较长且会对橄榄外观产生不利影响。将两种方法结合脱硫,通过L9(33)正交实验得知,最佳的快速脱硫方法为:-12℃冷冻60 min后用50℃、0.10%柠檬酸、溶液与橄榄坯质量比为2:1浸泡60 min。该方法可使橄榄坯中二氧化硫含量在2 h内由0.83 g/kg下降至0.29 g/kg,符合国家制定的不超过0.35 g/kg的要求。

Effect of desulfurization on sulfur dioxide content in Chinese olive was studied by three methods including water soaking, cilzic acid solution soaking and frozen pretrealment. Results showed that citric acid solution had better desulfurization effect on Chinese olive than water soaking. Frozen pretreatment had a positive effect on desulfurization. Combining frozen pretreaunent with citric acid solution could enhance desulfurization effect. By the orthogonal test, the optimal method for rapid desulfufizztion of Chinese olive was as follows： olive-freezing temperature -12℃, freezing time 60 minutes, ratio of 0.10% cilric acid solution to olive 2：1, soaking temperature 50℃, and soaking lime 60 minutes. Within 2 hours, sulfur dioxide content in olive had been decreased to 0.29 g/kg, which was in conformity to the national standards.