Journal of Food, Agriculture and Environment




Vol 11, Issue 3&4,2013
Online ISSN: 1459-0263
Print ISSN: 1459-0255


Methods for colchicine elimination to improve safety in fresh daylily flowers processing


Author(s):

Shuang Zhao 1, Maorun Fu 1, Qingmin Chen 2*, Xiuhe Liu 1

Recieved Date: 2013-05-05, Accepted Date: 2013-10-30

Abstract:

To assure the food safety of daylily flowers, some simple and practical methods for decreasing colchicine content in fresh daylily flower were introduced, and the applicability of these methods was analysed and compared in this study. Results indicated that treatment of high temperature (> 60°C), stream blanching, boiling water blanching, NaHCO3 solution soaking and sodium chloride pickling were more effective methods for decreasing colchicine content in fresh daylily flowers; in contrast, colchicine content increased at 4°C and 30°C. Stream blanching, boiling water blanching, NaHCO3 solution soaking and sodium chloride pickling were suitable for household; however, for enterprises, high temperature and stream blanching treatments were recommended.

Keywords:

Fresh daylily flowers, colchicine, elimination method, food safety, applicability


Journal: Journal of Food, Agriculture and Environment
Year: 2013
Volume: 11
Issue: 3&4
Category: Food and Health
Pages: 294-297


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