不同包装材料对大豆储藏品质的影响  

The influence of different packaging materials of soybean storage quality

作　　者：郝梅梅[1] 陈兰[1] 李娟娟[1] 陈欢欢[1] 黄新红[1] 

机构地区：[1]天津科技大学,天津300457

出　　处：《食品科技》2014年第7期158-160,共3页Food Science and Technology

基　　金：国家高技术发展计划"863计划"项目(2012AA101703)

摘　　要：实验采用同一品种大豆,在20℃下储藏。研究大豆在散装、布袋包装、PE包装、PVC包装这4种条件下大豆的水分含量,游离脂肪酸含量,脂肪氧化酶酶活,油脂酸值在储藏期内的变化。实验结果表明,PVC包装条件下的大豆品质最佳,此包装的大豆水分含量较稳定,水分活度低水解反应缓慢;能够延缓大豆品质的劣变。且PVC包装下的大豆游离脂肪酸、油脂酸值含量最小,脂肪氧化酶酶活性最低,对于保持大豆储藏品质有明显的优越性。其次是PE包装大豆品质较好,散装大豆品质最差。布袋包装大豆略优于散装大豆,但远远不如PVC包装和PE包装的大豆品质。This experiment used the same variety of soybeans, storage under the condition of 20 ℃, Research on soybean in bulk, bag packing, PE, PVC packaging of these four conditions, the moisture content, the free fatty acids content, fatty oxidase enzyme activity, oil acid value of the change during the storage period. The experiment results show that, the best storage condition is PVC packaging soybean. Under the condition the soybean moisture content is more stable, the water activity is low and the hydrolysis reaction is slow. The condition can delay the deterioration of the quality of soybean. And the free fatty acid, oil acid value content in soybean is the least, the fatty oxidase enzyme activity is the lowest. To maintain the quality of soybean storage superiority, The second is the PE packaging soybean, Bulk soybean quality is the worst. The bag packaging soybean slightly better than bulk soybean, but far less than the PVC and PE packing.

关 键 词：大豆 包装材料 储藏期 

分 类 号：TS206.4[轻工技术与工程—食品科学]