期刊论文

中文

食品科技

1005-9989

2020

45

2

318-323

10.13684/j.cnki.spkj.2020.02.051

湖北省高等学校优秀中青年科技创新团队计划项目（T201809）；

本校为第一机构

从武汉鸭脖产品品质标准化管理角度出发,采用高效液相法（HPLC）分析花椒、陈皮、丁香3种香辛料的主效成分卤制过程中的变化规律。研究发现,不添加鸭脖体系在100 ℃卤制条件下,β-山椒素、丁香酚、橙皮苷在45 min内热损失率分别达到31.8%、86.1%和3.5%,呈现出显著的差异特性。添加鸭脖卤制体系中,卤水中β-山椒素含量呈先下降后上升的趋势,卤制30 min时含量最低,减少了64.3%;丁香酚呈快速下降趋势,卤制45 min时含量减少了93.1%;橙皮苷含量呈现缓慢下降趋势,卤制45 min时含量减少了18.5%。在前15 min卤制过程中,β-山椒素、橙皮苷、丁香酚在鸭脖中的含量迅速增加。在后续30 min卤制过程中,橙皮苷...

This article from the quality standardized management point of view of duck neck products in Wuhan.In this paper the change rule of the main effective components was analyzed by HPLC during the marinating process.The extracts were extracted from Zanthoxylum bungeanum,Pericarpium Citri Reticultae and Eugenia Cargophyllata Thunb respectively.The results show that heat loss of main effective components of β-sanshool,hesperidin and eugenol were 31.8%,86.1% and 3.5% respectively at 100 ℃ for 45 min.It presented significant differences.The change o...