^(60)Coγ射线处理对山核桃贮藏品质及稳定性的影响  

Effect of ^(60)Co γ ionizing radiation on qualities and stability of Cargya cathayensis Sarg during storage

作　　者：程江华[1,2] 张继刚[2] 杨松[1,2] 丁之恩[2] CHENG Jianghua ZHANG Jigang YANG Song DING Zhi＇en(Agro - Products Processing Research Institute, Anhui Academy of Agricultural Sciences, Hefei 230031, China School of Tea and Food Technology, Anhui Agricultural University, Hefei 230036,China)

机构地区：[1]安徽省农业科学院农产品加工研究所,合肥230031 [2]安徽农业大学茶与食品科技学院,合肥230036

出　　处：《中国油脂》2017年第9期88-93,111,共7页China Oils and Fats

基　　金：安徽省农业科学院科技创新团队(14C1207)

摘　　要：以去除水分的新鲜山核桃坚果为原料,经^(60)Coγ射线分别在0、0.8、2.0、5.0、8.0 k Gy剂量下辐照处理,然后置于温度(2±0.5)℃、湿度(RH)70%~80%的环境中密闭贮藏。期间对山核桃果肉主要营养成分(粗脂肪、粗蛋白质、油中脂肪酸、维生素E),氧化稳定性(酸值、过氧化值、O^-_2·生成速率、氧化诱导温度、氧化诱导时间)的动态变化进行跟踪监测。结果表明:5.0、8.0 k Gy辐照处理显著加剧了山核桃贮藏期间酸值、过氧化值、O^-_2·生成速率的升高,降低了粗脂肪、不饱和脂肪酸和维生素E含量,降低了氧化诱导温度和氧化诱导时间;与对照组及其他辐照组相比,2.0 k Gy剂量组较好地在贮藏期间保持了不饱和脂肪酸及维生素E含量,对山核桃氧化稳定性影响较小,有助于保持山核桃营养和延长山核桃贮藏期。Dry Cargya cathayensis Sarg nuts were exposed （60）Coγ irradiation for 0, 0.8, 2.0, 5.0, 8.0 kGy and then stored under the condition of （2 ±0.5 ） ℃ and 70% - 80% of humidity for 180 d. The contents of crude fat, crude protein, fatty acid in oil, vitamin E and acid value, peroxide value, 02- generation rate, oxidative induction temperature and oxidative induction time were monitored during stor- age. The results showed that irradiation treatment of 5. O, 8.0 kGy significantly intensified the rise of acid value, peroxide value and 02- generation rate, and decreased the contents of crude fat, unsaturat- ed fatty acids and vitamin E, and also reduced the oxidative induction temperature and oxidative induc- tion time. On the contrary, the irradiation treatment of 2.0 kGy significantly preserved unsaturated fatty acids and vitamin E content, and had little effect on oxidative stability of Cargya cathayensis Sarg, which was beneficial to keep the nutrition and extend the storage period of Cargya cathayensis Sarg.

关 键 词：山核桃 辐照处理 贮藏品质 氧化稳定性 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]