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
SHI FangFang,ZHANG QingAn()
)
图1. 超声耦合柠檬酸溶液脱苦过程中苦杏仁苷含量的变化
A、B、C、D、E、F分别表示pH为2、3、4、5、6、7时柠檬酸水溶液耦合超声脱苦图。不同小写字母表示差异显著（P<0.05）。下同
Fig. 1. Changes of Amygdalin content in apricot kernels during debitterizing induced by ultrasound coupled with different pH of citric acid (UCDCA)
A, B, C, D, E and F represent the figures of the apricot kernels debitterizing at different pH values of 2, 3, 4, 5, 6 and 7, respectively. Different lowercase letters indicate significant differences (P<0.05). The same as below
