摘要
目的:初步研究浸渍法、微波法、超声波法脱除百合中二氧化硫的效果。方法:在不同温度下,采用浸渍法、超声波处理百合;在不同微波功率下,脱除百合中残留的二氧化硫,用标准碘液滴定测定二氧化硫的量。结果:百合中二氧化硫的含量高达1 869 mg/kg。255 kW微波处理对药材中二氧化硫的脱除有较好效果,最大脱除率可达72.93%。结论:255 kW微波处理可作为百合脱硫的一种切实有效的方法。
Objective：To study the removal of sulfur dioxide in Lily by method of impregnation,microwave and ultrasonic treatment.Method： The materials were soaked with distilled water and ultrasonic with different temperatures,or treated by microwave with different intensities treatment to remove sulfur dioxide.The standard iodine titration was used to determine sulfur dioxide.Result：The sulfur dioxide content of medicinal herbs is up to 1 869 mg / kg.255 kW of microwave treatment on the removal of sulfur dioxide has a good effect,the maximum removal rate can be 72.93%.Conclusion： 255 kW microwave treatment is an effective method to desulfurize Lily.
出处
《食品工程》
2011年第2期29-32,共4页
Food Engineering
关键词
二氧化硫
百合
脱硫
微波法
超声波法
sulfur dioxide
lily
desulfurization
microwave treatment
ultrasonic wave treatment
作者简介
王颖莉，女，1967年出生，2006年毕业天太原理工大学化学工程，硕士，副教授。
