超声耦合不同酸度柠檬酸脱苦溶液对苦杏仁品质特性的影响

史芳芳,张清安

Effects of Different Citric Acid Solutions on the Quality of Apricot Kernels During Debitterizing Mediated by Ultrasound Irradiation

FangFang SHI,QingAn ZHANG

表3 超声耦合不同pH柠檬酸溶液脱苦后杏仁色值的比较

Table 3 Comparison of color parameters among the debitterized apricot kernels induced by UCDCA

指标 Item L* a* b* △E 原样 Untreated 94.5±0.0b 9.1±0.4b 22.6±3.6b — 脱苦溶液pH Debitterizing solvents pH value 2 96.0±1.3a 14.8±0.4a 15.2±0.9cd 7.4±2.6ab 3 94.1±0.6bc 4.3±0.1e 10.7±0.4e 12.9±3.48a 4 93.3±0.3c 5.1±0.8d 17.8±0.4c 8.5±2.9ab 5 94.1±0.5bc 5.1±0.2d 12.9±0.4de 10.6±3.72ab 6 94.2±0.2bc 6.9±0.4c 26.5±0.9a 5.5±2.6b 7 94.5±0.0bW 5.6±0.4d 17.7±0.4c 6.3±2.8b