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目的:探讨贮藏条件对桃仁质量的影响。方法:采用重量法、滴定法和紫外分光光度法对脂肪油酸值,羟值,过氧化值和苦杏仁苷含量进行测定和正交试验。结果:炮制、温度、贮藏时间、贮藏湿度等对苦杏仁苷含量均有显著影响;温度对桃仁的酸值、羟基值、过氧化值有显著影响。结论:桃仁最佳贮藏条件为贮存温度2-10℃,干燥和去皮,贮藏时间越短越好。
Objective: To explore the effect of storage conditions on the quality of peach kernel. Methods: The fatty acid value, hydroxyl value, peroxide value and amygdalin content were determined and tested by gravimetric method, titration method and ultraviolet spectrophotometry. RESULTS: Processing, temperature, storage time and storage humidity had significant effects on the content of amygdalin; temperature had a significant effect on the acid value, hydroxyl value, and peroxide value of the peach kernel. Conclusion: The optimum storage condition of peach kernel is storage temperature 2-10°C, drying and peeling, the shorter the storage time, the better.