| 摘要: |
| 为了明确硫处理黄花菜的食用安全性,将硫处理的黄花菜在常温下贮藏,对贮藏后的黄花菜进行复水和加热熟化处理,测定贮藏、复水和加热熟化过程中黄花菜SO2残留量的变化。结果表明,不同质量浓度Na2S2O5溶液浸泡处理的黄花菜,在常温下贮藏90 d后SO2残留量降至100 mg/kg以下,复水60 min后SO2残留量降至32.3～50.6 mg/kg,再经加热熟化后,SO2残留量降至20.80～40.00 mg/kg;0.5 g/kg硫磺熏蒸处理的黄花菜中SO2残留量低于200 mg/kg,复水60 min后SO2残留量降至114～187 mg/kg;而撒拌Na2S2O5粉剂处理的黄花菜在常温下贮藏150 d后,再经120 min复水后SO2残留量仍高于200 mg/kg。说明Na2S2O5溶液浸泡处理质量浓度低于10 g/L和硫磺熏蒸用量低于0.5 g/kg的黄花菜,SO2残留量符合国家标准,具有食用安全性。 |
| 关键词: 黄花菜 贮藏 SO2残留量 |
| DOI： |
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| 基金项目:甘肃省农办资助项目（NY5186-2002） |
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| Longitudinal study on the sulphur dioxide residues on daylilies treated with sodium metabisulfite and sulphur |
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| Abstract: |
| In order to ensure the security of daylilies treated by sulphur,the sulphur dioxide residues treated by sodium metabisulfite and sulphur were tested during the process of storage,rehydration and cooking,respectively.The sulphur dioxide residue on daylilies treated by sodium metabisulfite solution was under 100 mg/kg after 90 days′storage,and it decreased to 32.3-50.6 mg/kg after rehydration of 60 min,then to 20.80-40.00 mg/kg after cooking.The sulphur dioxide residue on daylilies treated by the concentration of 0.5 g/kg was under 200 mg/kg,and decreased tom 114-187 mg/kg after rehydration of 60 min.The sulphur dioxide residue on daylilies treated by sodium metabisulfite powder was still higher than 200 mg/kg after 150 days′storage and 120 mins′rehydration.The results showed that the sulphur dioxide residues of daylily following treatment with sodium metabisulfite solution (≤10 g/L) and sulphur(≤0.5 g/kg) was within safe boundaries. |
| Key words: daylily,storage,the sulphur dioxide residue |
