Unverified75% confidenceDecision RuleTime unknown
带核桂圆干比去核的更保真但食用麻烦，礼盒中若用「桂圆肉」需确认无硫熏（颜色过于鲜亮金黄可能硫处理），天然桂圆肉应为深棕褐色、有自然黏性
1
Sources
75%
Confidence
Long-term
Relevance
-
First Seen
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Unverified优质桂圆肉呈半透明琥珀色或深棕，颜色过于金黄鲜亮需警惕硫磺熏制；可闻是否有刺鼻酸味判断二氧化硫残留85% similarUnverified颗粒圆整、壳呈土黄褐色且无异常光泽的桂圆干为自然晾晒品；壳色过白发亮、有刺鼻酸味的多为硫熏品，硫熏桂圆开袋后咬肉有涩酸味81% similarUnverified警惕硫熏桂圆：正常桂圆肉呈自然黄褐色至深棕色，硫熏处理的颜色异常鲜亮偏浅黄、有刺鼻酸味；抓一把闻若有明显酸涩化学味应放弃80% similarUnverified购买去壳桂圆肉时不建议选颜色红亮油润、软黏结团的产品，正常桂圆肉应为棕褐至深褐色、干爽不粘手；过分红亮可能经染色或糖浆浸泡处理80% similarUnverified标注'无硫'的去壳桂圆肉颜色偏深褐或暗黄属正常，若颜色异常鲜亮金黄反而需警惕是否真正无硫，购买时注意辨别78% similar
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