辐照对杭白菊杀菌保鲜的效果及对主要功能成分的影响  

Preservation Effect of Irradiation Sterilization on Chrysanthemum and on Its Major Functional Components

作　　者：李强[1] 张士康[1] 刁春华[1] 郭雯飞[2] 

机构地区：[1]中华全国供销合作总社杭州茶叶研究院,浙江杭州310016 [2]浙江大学,浙江杭州310027

出　　处：《中国茶叶加工》2012年第4期32-35,共4页China Tea Processing

基　　金："十二五"国家科技支撑项目(2011BAD33B00)

摘　　要：试验研究了不同辐照剂量对杭白菊杀菌保鲜效果及对功能成分的影响。结果表明,杀菌效果随着辐照剂量的增加而增加,对绿原酸、总黄酮、挥发油的含量未发现明显影响,但当剂量达到10kGy时,对感官品质会造成一定的影响,产生日晒味。综合考虑,杭白菊的辐照杀菌合适剂量为4kGy-6kGy。The effects of different irradiation doses on preservation, sterilization and changes of functional components of chrysanthemum were studied in this paper. The results showed that bactericidal effects increased as irradiation dose increasing, while no obvious effects were found on the contents of main components such as chlorogenic acid, total flavonoids and volatile oil. The sensory quality changed with producing insolated smell as the dose reached to 10kGy. In comprehensive consideration, the appropriate irradiation dose for sterilization was ranged from 4kGy-：6kGy.

关 键 词：杭白菊 辐照 香气分析 

分 类 号：TS272.4[农业科学—茶叶生产加工]