臭氧处理对小麦带菌量和脂肪酸值影响的研究  

OZONIZATION EFFECT ON MICROBIAL COUNTS AND FATTY ACID VALUE OF WHEAT

作　　者：周建新[1] 包月红[1] 张杜鹃[1] 吴萌萌[1] 林姣[1] 

机构地区：[1]南京财经大学粮食储运国家工程实验室

出　　处：《粮食储藏》2013年第3期26-29,共4页Grain Storage

基　　金：科技部农业科技成果转化资金项目(2011GB24490003);江苏省教育厅高校科研成果产业化推进项目(JHB2011-22);南京财经大学研究生创新研究项目(M11060)

摘　　要：为了保障小麦及其加工产品小麦粉的储藏与食用安全,研究了臭氧处理浓度和时间对小麦带菌量和脂肪酸值的影响。结果表明,臭氧浓度、处理时间对小麦带菌量和脂肪酸值均有显著性影响。随着臭氧浓度的增加和处理时间的延长,小麦的带菌量均有不同程度的下降,脂肪酸值则增加。细菌总数、需氧芽孢总数、蜡样芽孢杆菌、大肠菌群、霉菌含量、脂肪酸值与臭氧处理浓度或时间之间存在极显著的相关性,并呈一元线性关系。综合考虑杀菌效果和对品质的影响,臭氧处理浓度与时间选择160.5mg/m3和15min为宜,此时,小麦的带菌量显著降低,而其脂肪酸值与对照相比并未显著升高。In order to guarantee the storage and edible safety of wheat and its products, the effect of gaseous o- zone on the microbial counts and fatty acid value of wheat were investigated. The results showed that the concentration and processing time of gaseous ozone had significant effect on the microbial counts and fatty acid value of wheat. There were various degrees of fall of the microbial counts and increase of fatty acid value of wheat as the ozone concentration increased and the processing time prolonged. The amounts of aerobic bacteria, aerobic bacterial spores, Bacillus cereus, coliforms, moulds of wheat had very significant correlation and a linear relationship with the concentration or processing time of gaseous ozone. The ozone treatment concentration and time chose 160.5 mg/m3 and 15 min respectively by cons idering the steriliza- tion effect and quality. At this condition the microbial counts of wheat were significantly reduced, but the fatty acid value of wheat did not significantly increased with check experiment.

关 键 词：小麦 臭氧处理 带菌量 脂肪酸值 

分 类 号：TS211[轻工技术与工程—粮食、油脂及植物蛋白工程]