【摘要】 亚麻籽(flaxseed)富含α-亚麻酸、木脂素和其它营养成分。然而,由于生氰糖苷的存在限制了其在饲料和食品工业中的应用。本研究通过滴定测定加工过程中氢氰酸(HCN生氰糖苷的转化产物)的去除量来确定溶剂提取、微波烘烤和水煮三种方法去除亚麻籽中生氰糖苷的效力。结果显示为:原料亚麻籽中HCN的测定值为157.68mg/kg,微波烘烤法对HCN的去除量为95.57%;溶剂提取法提取一次去除HCN量为52%,两次去除量为80%,三次去除量为89%;水煮法的去除量为88.12%。在这些方法中微波法对HCN的去除率最高;溶剂法相对于微波加工法更易实现规模化生产;蒸煮法和水煮法在特殊情况下才可考虑使用。更多还原

【Abstract】 In order to investigate the effects of different maturity on aroma components in tobacco leaf,the relationship between maturity and aroma components quality was studied.The main flavor compounds in different maturity tobacco were isolated by simultaneous distillation and extraction(SDE),and then were quantitatively analyzed by capillary gas chromatography.The experimental results showed that:(1) the total content of major flavor compounds,ketones and alcohols in tobacco increased with tobacco maturity.(2) the content of 2-furanmethanol,5-methylfurfural,6-methyl-5-hepten-2-one,benzyl alcohol,linalool,β-phenylethyl alcohol,isophorone,solanone,damascone,dihydroactinidiolide,farnes ylacetone increased with the leaf maturity and reached to highest levels at over-matured stage.(3) the content of furfural,acetophenone,damascenone,megastigmatrienone,geranylacetone reached to maximum at full mature stage,and then decreased slowly.更多还原