2013年,选择浙江省嵊州市成年香榧树成熟种籽,测定新鲜的和不同脱涩时间香榧种子内种衣和种仁的单宁含量;选择自然干燥的种籽,测定不同干燥时间的种子含水量;多次现场测定炒制过程中的温度,确定炒制的时间及温度;对多个厂家的盐水浓度、浸渍时间进行调查.结果表明,新鲜的香榧种籽内种衣、种仁可溶性单宁含量为93.65和12.69 mg·g-1,堆沤处理14 d后种仁可溶性单宁下降至3.43 mg·g-1;炒制总用时41 min35 s,分种籽混合粗盐炒制、起锅浸20%盐水30 s,沥干后单独炒制、再次加入粗盐炒制,用时分别为11 min43 s,9 min37 s,20 min15 s;三步炒制过程中炉壁平均温度分别为190℃,226.9℃,223.2℃,种籽平均温度分别为111.4℃,83.4℃,148.7℃;调查发现不同厂家浸渍盐水的浓度17%~20%,时间都在1 min以内.%Determinations were implemented in 1993 on tannin content in seed coat and kenel of fresh Torreya grandis cv. Merrillii seeds collected from adult trees in Shengzhou, Zhejiang province, as well as on that after different days of compost treatment. Moisture content of nuts was measured after different days of natural drying. Time and temperature for stir-frying of nuts was measured by many times. Surveys were made on salt concentration and time for soaking of nuts. The result demonstrated that soluble tannin content of seed coat and kernel of fresh seed were 93.65 and 12.69 mg·g-1, and that of the kernel from seed treated by composting for 14 days decreased to 3.43 mg·g-1. The total time for stir-frying of nuts was 41 minutes 35 seconds, including 11 minutes 43 seconds for frying with coarse salt, soaking in salt solution of 20% for 30 seconds, 9 minutes 37 seconds for frying, and 20 minutes 15 seconds for frying nuts with coarse salt. The average temperature of the furnace wall during the whole process was 190℃, 226.9℃ and 223.2℃, but the average temperature of the friednuts was 111.4℃, 83.4℃ and 148.7℃. Survey showed that saline concentration for soaking of nuts was between 17% and 20%, and socking time was less than one minute.
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