| 山楂核干馏制烟熏香味料 |
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| 引用本文： | 周洪仁,苏克曼,孙仲良,沙惠鑫,何亦华.山楂核干馏制烟熏香味料[J].华东理工大学学报(自然科学版),1988(3). |
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| 作者姓名： | 周洪仁 苏克曼 孙仲良 沙惠鑫 何亦华 |
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| 作者单位： | 华东化工学院化学工程系
(周洪仁，孙仲良)，华东化工学院分析测试中心
(苏克曼，沙惠鑫)，华东化工学院分析测试中心(何亦华) |
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| 摘 要： | 以山楂核为原料进行了文题的研究。该工艺简单,生产过程中不产生3,4-苯并芘。所得烟熏香味料经分析和检测,含有70种化合物,其中酚类化合物的含量达2.1(wt)%,具有良好的烟熏香味,对人体安全无毒。
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| 关 键 词： | 香味剂 烟熏食品 熏烟 山楂核 香味剂的制备 烟熏香味料 干馏 |
Preparation of a new smoke flavour-from haw-pit by dry distillation |
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| Zhou Hongren,Su Keman,Sun Zhongtiang,Sha Huixin He Yihua.Preparation of a new smoke flavour-from haw-pit by dry distillation[J].Journal of East China University of Science and Technology,1988(3). |
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| Authors: | Zhou Hongren Su Keman Sun Zhongtiang Sha Huixin He Yihua |
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| Institution: | Department of Chemical Engineering |
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| Abstract: | The preparation of a new smoke flavour from haw-pit by dry distillation was conducted in the research. The procedure used for the preparation is relatively simple. No benzo (a)pyrene is produced. The new smoke flavour contains 70 compounds in which the content of phenolic compounds is up to 2.1 (wt)%. Its smell is similar to the traditional smoke flavour but not harmful to human body. |
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| Keywords: | flavour smoked foods smoking haw-pit preparation of flavours smoke flavour dry distillation |
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