基于化学组分变化构建花生霉变实时预警系统  

Constructing real time warning system for monitoring mildewing based on the changes of chemical composition in peanut

作　　者：张恒[1] 许兆棠[2] 李文谦[1] 方芳[1] 陈旭[1] 李霞[1] 蒋艳[1] 毛晨昊 

机构地区：[1]淮阴工学院生命科学与化学工程学院,江苏淮安223003 [2]淮阴工学院交通工程学院,江苏淮安223003

出　　处：《食品工业科技》2012年第6期53-56,66,共5页Science and Technology of Food Industry

基　　金：江苏省高校自然科学研究项目(09KJD210001);淮阴工学院科研基金重点项目(HGA0908)

摘　　要：探讨花生化学组分变化与霉变进程的关系,构建花生霉变实时预警系统。将霉变过程分为0～4共五个等级,采用人工加速霉变方式,实时检测霉变过程蛋白质、脂质、总黄酮、维生素E的变化值。结果表明:花生中含有的化学组分如蛋白质、脂质、总黄酮及维生素E等,其含量随着花生霉变程度的变化而变化,呈现出特定的规律性。0级后期时段总黄酮的变化率已超过-10%,维生素E变化率接近-14%,脂质及蛋白质的变化率均大于6%。此时段各指标的综合即为霉变预警信号。The aim was to explore the relationship between change of chemical composition in peanut and mildewing process,construct real time warning system for monitoring mildewing.The mildewing process was divided into five stages from 0 to 4 level.Using method of accelerating mildewing,the content of protein,lipid,flavonoids and vitamin E were determinated in real time.The results showed that the chemical composition in peanut such as protein,lipid,flavonoids and vitamin E were varied with peanuts mildewing degree,presenting specific regularity.The change rate of flavonoids was more than -10%, vitamin E closed to -14%, lipid and protein was greater than 6% respectively.The comprehensive of all data at this stage can be used as mildewing warning signs.

关 键 词：花生霉变 基本化学组分 生物活性物质 实时监控 

分 类 号：TS207.4[轻工技术与工程—食品科学]