不同抑菌杀菌剂对新鲜板栗仁抑菌效果的研究  

Study on the Antibacterial Effect of Disinfectant in Rresh Chestnut Kernel

作　　者：王德静[1] 胡燕[1] 

机构地区：[1]河南牧业经济学院,河南郑州450044

出　　处：《食品研究与开发》2014年第16期112-115,共4页Food Research and Development

摘　　要：板栗不仅营养价值高,而且有一定的保健功效。但是板栗因易腐烂变质而不易保藏。新鲜板栗仁因表面保护组织的破坏而更不易保藏。以广水板栗为试材,研究了几种不同的抑菌剂对新鲜板栗仁的抑菌效果。结果显示,0.10%次氯酸钠和0.10%脱氢醋酸钠在新鲜板栗仁中的抑菌效果较好。用次氯酸钠和脱氢醋酸钠处理过的板栗仁中细菌和真菌的生长都受到了极大的抑制。特别是次氯酸钠不仅有抑菌作用,还能降低呼吸作用的强度,能显著的延长新鲜板栗仁的保鲜期。Chestnut is not only a high nutritional food, but also have certain health care function. But it is not easily stored for it is highly perishable and the fresh chestnut kernel is not easily stored too for the damage of the surface protection tissue. With Guangshui chestnut as the material, the antibacterial effect of different disinfectant in fresh chestnut kernel was studied. The result shows that the antibacterial effect of 0.10%sodium hypochlorite and 0.10%sodium dehydro acetate are better in fresh chestnut kernel.The grows of the bacteria and fungus are inhibited after treated with sodium hypochlorite and sodium dehydroacetate. Especially sodium hypochlorite which has an antibacterial effect, but also can reduce the respiration intensity so it can ignificantly extend the shelf-life of fresh chestnut kernel.

关 键 词：板栗仁 抑菌剂 抑菌效果 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]