槟榔果实生长、加工及产品货架期槟榔碱漂移规律研究

Study on Arecoline Drifting in Areca Growth,Processing and Product Shelf Life

采用乙醇超声波-分光光度法对槟榔生长和槟榔加工过程及食用槟榔产品货架期内槟榔碱含量变化进行分析测定。研究结果表明:槟榔从幼果到成熟期槟榔碱含量不断增加,加工和货架期槟榔碱不断流失。鲜槟榔果中槟榔碱含量最高达到0.254 mg/g,加工食用槟榔产品槟榔碱降到0.097 mg/g,货架期内槟榔碱降到0.052 mg/g。

The arecoline content of the growing areca and edible areca products during the processing stages as well as the shelf life was determined by ethanol ultrasonic-spectrophotometry.The results showed that the arecoline content of areca was increasing from the young fruit to the mature stage.However,it was decreasing constantly in the processing stages and the shelf life.The highest arecoline content of the fresh areca was 0.254 mg/g.The arecoline contents of the edible areca products were reduced to 0.097 mg/g and 0.052 mg/g in the processing stages and the shelf life,respectively.