摘要
辣椒中氟的来源主要有土壤环境、大气环境、水环境及干燥过程中热介质的带入。针对贵州实际,除土壤环境外,主要是由于在干制过程中煤烟与辣椒的直接接触,从而带入大量的氟,因此,在辣椒干制过程中,降氟最有效的措施是在干燥过程中,避免煤烟与辣椒直接接触。通过实验测定,贵阳花溪辣椒、遵义朝天椒和毕节线椒干燥前的氟含量分别为5.12 mg/kg、2.65 mg/kg、13.48 mg/kg,而采用改造后的烘房干制后贵阳花溪辣椒、遵义朝天椒和毕节线椒的氟含量分别为5.14 mg/kg、2.68 mg/kg、13.51 mg/kg,除氟效果明显。
Tne fluoride in capsicum mainly comes from soil environment, atmospheric environment, water environment and heat medium in the drying process. Except the soil environment, fluoride is mainly from the drying process in which soot and pepper directly contacted. So the most effective measure is avoiding capsicum to contact with soot directly in dry process. Measured by experiment, the fluoride contents in Guiyang Huaxi capsicum, Zunyi capsicum and Bijie capsicum are 5.12mg/kg, 2.65mg/kg, 13.48mg/kg respectively before drying. After drying, they are 5.14mg/kg, 2.68mg/kg,13.51mg/kg respectively with obvious effect of reducing fluorin.
出处
《贵阳学院学报（自然科学版）》
2009年第2期42-44,共3页
Journal of Guiyang University：Natural Sciences
关键词
辣椒
干燥
减少氟污染
capsicum
dry
fluorin reduction pollution
