高温热处理对竹材糖分含量的影响规律

Effect of heat treatment on sugar of bamboo bundles

在4个不同的温度和时间水平下对新鲜毛竹进行了高温干燥-热处理,利用液相色谱分析方法较系统地研究了热处理温度和时间对竹材冷水和热水抽提物中糖分含量的影响规律。结果表明:高温热处理可以显著降低竹材的糖分含量,且随着热处理温度的升高,竹材糖分种类总体呈降低趋势;与热处理时间相比,热处理温度对竹材糖分含量的影响更显著;在处理条件下,热水抽提液中的糖分含量要大于冷水抽提中的糖分含量;随着热处理温度的升高和处理时间延长,两种抽提液中的糖分含量变化趋势不尽相同。

The high-temperature drying and heat treatment of fresh bamboo bundles have been conducted with four varying temperature and time.The effect laws of heat treatment temperature and time on sugar contents in the extracts extracted by cold water and extracted by hot water were systematacially investigated by liquid chromatography analysis method.The results show that the dry-thermal treatment could make the content of sugar decrease obviously,and with the rise of heat temperature,the types of bamboo sugar showed a general uptrend;Contrasted to the heat treatment time,the temperature had a larger effect on the content of sugar;and with the same treating conditions,the content of sugar in hot water extraction was more than that in the cold water extraction;with the rise of temperature and the extending of processing time,the changing trends of the sugars in cold water extraction and hot water extraction were not quite similar.