富平柿饼硫熏前后营养成分、矿物质元素、重金属元素含量、菌落总数和霉菌数的变化趋势

The Change Trend of Nutrient, Mineral Element, Heavy Metal Element Content and the Total Number of Microbes and the Number of Molds in Persimmons Before and After Sulfur Fumigation in Fuping County

为改善柿饼的外观,防止柿饼在长时间储存和运输过程中发生霉变,制作柿饼的厂家普遍采用硫磺熏制柿饼。本试验分别对陕西省富平县3个采样地的硫磺熏制前后的两种柿饼进行测定,结果表明,在经过硫熏之后,3个采样地柿饼中重金属元素铬的含量、微生物菌落总数和霉菌数都呈现下降的趋势,硫熏后的柿饼更加卫生、安全,消费者可以放心食用正规厂家生产的柿饼。

In order to improve the appearance of the dried persimmons and prevent the persimmons from being moldy during long-term storage and transportation, the manufacturers generally use sulfur to smoke the dried persimmons. This experiment was conducted in three sampling sites in Fuping County, Shaanxi Province measured two kinds of dried persimmons before and after sulfur smoked. The results showed that after sulfur smoked, the content of heavy metal element chromium in the persimmons in the three sampling sites, the total number of microbial colonies and the number of molds have shown a decreasing trend. The persimmons after sulfur fumigation are more hygienic and safe, and consumers can rest assured to eat persimmons produced by regular manufacturers.