甜杏仁储藏过程中品质变化的研究  

Study on the quality change of apricot kernels during storage

作　　者：任斯忱[1] 申晓曦[1] 李汴生[1] 阮征[1] 曾庆孝[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2012年第4期378-382,共5页Science and Technology of Food Industry

基　　金：粤港关键领域重点突破项目(2009A020700001)

摘　　要：通过采用露空储藏与真空储藏的加速实验对比,针对不同水分含量甜杏仁储藏过程中水分活度、酸价、过氧化值及感官性质指标进行分析研究。结果表明,水分含量对储藏过程中甜杏仁哈败有重要影响,水分含量4.44%的样品真空储藏27d后品质最佳,过氧化值和酸价较露空条件下增幅均减少40%以上,氧化速率较同条件其他样品减少12.30%。研究发现,甜杏仁的水分含量过高或过低都会加速氧化酸败反应进程,真空储藏条件可有效缓解储藏过程脂类氧化和哈败造成的不良影响。Changes in water activity,fatty acids content,peroxide content and organoleptic quality of apricot kernels were investigated during accelerated storage experiments.Results showed that oxidative lipid peroxidation occurred during storage,and water content played an important role in this course.The results showed that the sample with 4.44% water content after vacuum storage had better properties than other samples.The values of POV and AV after storage were about 40% lower and the peroxidation speed was 12.30% lower than other samples.The study also proved that both too low and too high water content could accelerate the peroxidation process,and vacuum conditions could be effective in relieving the adverse effects of oxidative lipid peroxidation during the storage.

关 键 词：甜杏仁 过氧化值 酸价 真空储藏 

分 类 号：TS205[轻工技术与工程—食品科学]