贮藏条件对肉桂及其油品质的影响.pdfVIP

中国食品添加剂 的。 FoodAdditives二?布?现， Ji式 贮藏条件对肉桂及其油品质的影响 全沁果，周浓，李承勇* (广东海洋大学食品科技学院，湛江 524088) 摘 要·以肉桂及其汹为原料，研究了贮藏条件(温度、湿度、包装方式)对其主要质量指标的影响，揭 示了肉桂及其泊贮藏过程中的品质变化规律。结果表明，肉桂在室温通风条件下贮藏效果相对较好，肉桂的 水分、粗脂肪、粗蛋白含量及肉桂油的透明度和气滋味、色泽、酸值、过氧化值和水分及挥发物变化不明显， 储藏相同时间内各质量指标明显优于高温高湿环境， 4 种容器材料中，棕色玻璃瓶和高阻隔瓶装的储藏效果较 好，塑料瓶相对最差，无色玻璃瓶介于二者之间，其机理有待进一步研究。可见，在储藏过程中，高温、高水 分和光照是导致肉桂及其油品质劣变的重要因素，在其储藏过程中要尽量保持低温、低水分含量和避光的储藏 环境。研究结果为改进肉桂及其汹品的储存条件提供了一定的理论依据。 关键词:肉桂g 贮藏条件g 质量指标 中国分类号: TS202.1厅S205.9 文献标识码:A 文章编号: 1006 一2513 (2016) 10-0166-06 Impact of storage condition on the quality of Cinnamomun cassia and Cinnamomun cassia oil QUAN Qin-guo. ZHOU Nong. LI Cheng-yong* (College of Food Science and Technology , Guangdong Ocean University , Zhanjiang 524088) Abstract: The effect of different storage conditions on the main quality indices of Cinnamomun cassia and Cinnamomun cassia oil was studied.τhe results were as follows: under the condition of room temperature and natural ventilated , the effect of Cinnamomun cassia storage was comparatively good , quality indices of Cinnamomum cassia and Cinnamomun cassia oil such as the moisture , crude fat , content of crude protein and the transparency of gas and taste , color , acid value , peroxide value and volatile matter were changed not significantly. And fitting temperat町e storage combined with natural ventilation was better than high temperature and humidity. Storage conditions had a great influence on quality of Cinnamomun cassia oil during storage. The brown glass bottle and high obstruct multiple bottles were the best in three kinds of container materials , followed by colorlessglass bottles , plastic bottles were the worst , but