摘要
利用柠檬酸漂烫和水解复合的方法去除宜兴药百合花中的苦味。通过单因素实验和正交实验,得出百合花脱苦的最佳工艺条件为:在0.3%柠檬酸溶液中漂烫3 min,在料液比为1∶150的清水中浸泡9 h。经柠檬酸溶液漂烫处理3min后,百合花中的秋水仙碱含量下降至8.95%;再经清水浸泡9 h后,百合花中的秋水仙碱含量进一步下降至4.67%。
The composite method of blanching and hydrolysis was used to remove the bitter taste in Yixing lily. Through single- factor experiment and orthogonal test, the optimum debitterizing technology conditions were obtained as follows： 0.3% citric acid so- lution for blanching, blanching time 3 min, material-water ratio for soaking 1：150, and soaking time 9 h. After the blanching treat- ment with citric acid solution for 3 min, the colchicine content in lily was decreased to 8.95% ; it was further reduced to 4.67% after the whole debitterizing grocess.
出处
《江西农业学报》
CAS
2015年第12期85-88,98,共5页
Acta Agriculturae Jiangxi
关键词
百合花
秋水仙碱
脱苦
工艺
优化
Lily
Colchicines
Debitterizing
Process
Optimizing
