摘要
为研究磷化氢熏蒸对陈皮品质的影响,测试了陈皮(大红皮和青皮)中总黄酮、橙皮苷、甜橙黄酮、川皮苷、橘皮素以及陈皮挥发油中的D-柠檬烯、γ-松油烯、2-(甲氨基)苯甲酸甲酯等化合物含量在磷化氢熏蒸前后的变化,结果表明,在磷化氢浓度为2.1 g/m^3时,上述化合物含量变化不显著;在磷化氢浓度为8.4 g/m^3时,大红皮中D-柠檬烯含量显著减少,2-(甲氨基)苯甲酸甲酯显著增加,青皮中总黄酮、橙皮苷、D-柠檬烯含量显著减少,2-(甲氨基)苯甲酸甲酯显著增加。
To study the effect on physiochemical characteristic of dried tangerine peel, the content of total flavonoids, hesperidin, sinensetin, nobiletin, tangeretin in dried tangerine peel（the red one and green one） and D-limonene, gamma-terpinene, methyl 2-（methylamino） benzoate in volatile oil of dried tangerine peel were determined after apply phosphine. The results showed that the content of said substance don’t change significantly when H3 P was 2.1 g/m^3. When H3 P was 8.4 g/m^3, for the red one, the content of D-limonene was decreased significantly but methyl 2-（methylamino） benzoate was increased significantly; For the green one, the content of total flavonoids, nobiletin and D-limonene was decreased significantly and methyl 2-（methylamino） benzoate was increased significantly.
作者
伍长春
彭晓俊
梁伟华
谌瑜
WU Chang-chun;PENG Xiao-jun;LIANG Wei-hua;CHEN Yu(Xinhui Entry-exit Inspection and Quarantine Bureau, Xinhui 529100)
出处
《食品科技》
CAS
北大核心
2017年第12期60-63,共4页
Food Science and Technology
基金
国家质量监督检验检疫总局科技计划项目(2016IK066)
关键词
磷化氢
陈皮
总黄酮
橙皮苷
挥发油
phosphine
dried tangerine peel
total flavonoids
hesperidin
volatile oil
作者简介
伍长春（1976-），男，湖南邵阳人，硕士，农艺师，主要从事植物检疫的研究工作。
