八角茴香产地加工方法的对比研究

Comparative Study of Processing Methods of Illicium verum Hook.f. in Production Place

目的以广西八角茴香鲜果为原料,通过7种不同处理方法的研究,优选出阴雨天气条件下,无二氧化硫熏蒸的八角茴香最佳产地加工方法。方法采用水分、外观性状、挥发油含量、反式茴香脑含量、二氧化硫残留量和挥发油成分GC-MS分析等考核指标对7种不同加工方法的产品开展评价。结果臭氧预处理方法可在无需硫磺熏蒸的情况下,延长鲜果保存的时间,产品的二氧化硫残留量符合规定,其它各项考核指相当于或略优于传统加工方法产品。结论臭氧预处理法可以在不使用有害化学物质的前提下,延长八角茴香鲜果的保存时间,明显提高由于阴雨天气不能及时加工处理的八角茴香产品质量,方法操作简便,是一项值得推广的新技术。

Objective To optimize a best method to processing fruits of Illicium verum without sulphur-fumigation under rainy weather conditions, by studying seven different processing methods using the fresh fruits of Illicium verum in Guangxi. Methods The quality of the seven methods products are measured by water, appearance, volatile oil content, trans-anethole content, the residual amount of SO2 and volatile oil composition GC-MS. Results The ozone pretreatment method could extend the preservation time of the fresh fruit without sulphur fumigation, the residual amount of SO2 of the product is met the rules, and the other quality indicators are equal or better than the products of traditional processing methods. Conclusion The ozone pretreatment method can extend the preservation time of the fresh fruit of Illicium verum without using harmful chemicals. And it can highly improve the product quality of the fruits which could not be processed in time due to the rainy weather. The method is simple and worth to promoting.