摘要
以去除水分的新鲜山核桃坚果为原料,经^(60)Coγ射线分别在0、0.8、2.0、5.0、8.0 k Gy剂量下辐照处理,然后置于温度(2±0.5)℃、湿度(RH)70%~80%的环境中密闭贮藏。期间对山核桃果肉主要营养成分(粗脂肪、粗蛋白质、油中脂肪酸、维生素E),氧化稳定性(酸值、过氧化值、O^-_2·生成速率、氧化诱导温度、氧化诱导时间)的动态变化进行跟踪监测。结果表明:5.0、8.0 k Gy辐照处理显著加剧了山核桃贮藏期间酸值、过氧化值、O^-_2·生成速率的升高,降低了粗脂肪、不饱和脂肪酸和维生素E含量,降低了氧化诱导温度和氧化诱导时间;与对照组及其他辐照组相比,2.0 k Gy剂量组较好地在贮藏期间保持了不饱和脂肪酸及维生素E含量,对山核桃氧化稳定性影响较小,有助于保持山核桃营养和延长山核桃贮藏期。
Dry Cargya cathayensis Sarg nuts were exposed （60）Coγ irradiation for 0, 0.8, 2.0, 5.0, 8.0 kGy and then stored under the condition of （2 ±0.5 ） ℃ and 70% - 80% of humidity for 180 d. The contents of crude fat, crude protein, fatty acid in oil, vitamin E and acid value, peroxide value, 02- generation rate, oxidative induction temperature and oxidative induction time were monitored during stor- age. The results showed that irradiation treatment of 5. O, 8.0 kGy significantly intensified the rise of acid value, peroxide value and 02- generation rate, and decreased the contents of crude fat, unsaturat- ed fatty acids and vitamin E, and also reduced the oxidative induction temperature and oxidative induc- tion time. On the contrary, the irradiation treatment of 2.0 kGy significantly preserved unsaturated fatty acids and vitamin E content, and had little effect on oxidative stability of Cargya cathayensis Sarg, which was beneficial to keep the nutrition and extend the storage period of Cargya cathayensis Sarg.
作者
程江华
张继刚
杨松
丁之恩
CHENG Jianghua ZHANG Jigang YANG Song DING Zhi＇en(Agro - Products Processing Research Institute, Anhui Academy of Agricultural Sciences, Hefei 230031, China School of Tea and Food Technology, Anhui Agricultural University, Hefei 230036,China)
出处
《中国油脂》
CAS
CSCD
北大核心
2017年第9期88-93,111,共7页
China Oils and Fats
基金
安徽省农业科学院科技创新团队(14C1207)
关键词
山核桃
辐照处理
贮藏品质
氧化稳定性
Cargya cathayensis Sarg
irradiation treatment
storage quality
oxidative stability
