辐照对桂圆干的杀菌效果及营养成分的影响  

EFFECTS OF IRRADIATION ON DECONTAMINATION AND NUTRIENTS OF DEHYDRATED LONGAN

作　　者：朱佳廷[1] 冯敏[1] 唐玉新[1] 林家彬[1] 杨萍[1] 王德宁[1] 

机构地区：[1]江苏省农业科学院原子能农业利用研究所,江苏南京210014

出　　处：《核农学报》2011年第1期79-82,共4页Journal of Nuclear Agricultural Sciences

基　　金：农业部公益性行业专项(200803034);江苏省地方标准项目(5510917)

摘　　要：以桂圆干为原料,研究2、4、6、8及10kGy辐照对其微生物的杀灭作用及营养成分的影响。结果表明:6kGy辐照的桂圆干中,菌落总数、霉菌及大肠杆菌的含量都均符合国家标准的要求;辐照对桂圆干中粗脂肪、灰分、Fe、P、Na和VB2的含量的影响不显著,对蛋白质、粗纤维、碳水化合物、水分、Ca、K和VC的含量影响显著。6～10kGy的辐照能够满足桂圆干杀菌的商业化需求。The dehydrated longan were irradiated at the doses of 2,4,6,8 and 10kGy and the effects of irradiation on nutrients contents and decontamination were studied.Results showed that dehydrated longan were irradiated at 6kGy,the number of total bacterial count,mold and coliform bacteria accorded with national standards.There were no significant influence on contents of crude fat,ash,Fe,P,Na and VB2,but the contents of protein,crude fiber,carbohydrate,moisture,Ca,K and VC of irradiated deghdrated longan were significantly different with control.6 ～ 10kGy irradiation could meet the commercial demands of dehydrated longan decontamination.

关 键 词：桂圆干 辐照 杀菌 营养成分 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]