电子束辐照对三种香辛料的杀菌效果及香气成分的影响  

Effects of electron beam irradiation on sterilization and aroma components of three spices

作　　者：李燕杰[1] 黄佳佳[1] 东方[1] 苏新国[1] 杜冰[2] 

机构地区：[1]广东食品药品职业学院,广东广州510520 [2]华南农业大学食品学院,广东广州510642

出　　处：《食品工业科技》2017年第16期19-23,共5页Science and Technology of Food Industry

摘　　要：研究了电子束辐照对八角、桂皮、花椒三种香辛料的杀菌效果及对其色泽、香气成分的影响,实验结果表明:0~15 k Gy剂量的电子束辐照对三种香辛料均有良好的杀菌效果,能延长香辛料的保鲜期,且不影响香辛料的色泽及口感,综合顶空固相微萃取及气质联用技术测定其香气成分实验结果,确定八角、桂皮、花椒辐照杀菌的适宜剂量分别为6、6、9 k Gy。The effects of electron beam irradiation on the germicidal effects of aniseed,cinnamon and zanthoxylum and their aroma components were investigated.The results showed that electron beam irradiation of 0~15 k Gy dose had good bactericidal effects and prolonged the storage time,and had no negative effect on aroma and taste on the three spices.The optimum dosages for Chinese anise,cinnamon and zanthoxylum were 6,6,9 k Gy,respectively,based on the test results from head space solid phase micro-extraction-gas chromatography-mass spectrometry.

关 键 词：香辛料 电子束辐照 杀菌 香气成分 

分 类 号：TS201.3[轻工技术与工程—食品科学]