槟榔干果的碱脱涩技术研究与优化

Research and Optimization of Alkali Deastringency Technology for Dried Areca Nut

为探索槟榔干果的脱涩技术,本研究以海南省万宁市槟榔白果和黑果为原料,通过单因素试验分析浸提温度、浸提时间、浸提液浓度对槟榔脱涩效果的影响,采用响应面法优化槟榔干果的最佳脱涩技术。结果表明,槟榔白果最佳脱涩条件为:浸提温度90℃,浸提时间5 h,浸提液浓度1%;槟榔黑果最佳脱涩条件为:浸提温度90℃,浸提时间5 h,浸提液浓度1.37%。优化后的脱涩方法可使槟榔干果脱涩效果得到明显提升。

In order to explore the deastringency technology for dried areca nut,using dried white areca nut and black areca nut from Wanning City,Hainan Province as raw materials to analyze the effects of extraction temperature,extraction Time,and extract concentration on the deastringency effect of areca nut through single factor experiments.The best deastringency technology of dried areca nut was optimized by response surface method.The results showed that the best deastringency conditions for white areca nut were:extraction temperature 90℃,extraction time 5 h,and extract concentration 1%;while the optimal deastringency conditions technology of dried black areca nut were:extraction temperature 90℃,extraction time 5 h,and extract concentration 1.37%.The optimized deastringency method could significantly improve the deastringency effect of dried areca nut.