气调密闭贮藏对芝麻品质的影响  

Effect of Gas Seal Storage on Sesame Quality

作　　者：孙强[1] 曹世娜[1] 朱笑鹏 黄纪念[1] 宋国辉[1] SUN Qiang;CAO Shina;ZHU Xiaopeng;HUANG Jinian;SONG Guohui(Institute of Agro-Products Processing, Henan Academy of Agricultural Sciences, Zhengzhou 450002, China)

机构地区：[1]河南省农科院农副产品加工研究所

出　　处：《中国农业科技导报》2019年第6期87-93,共7页Journal of Agricultural Science and Technology

基　　金：农业部公益性行业科研专项(201303072)资助

摘　　要：芝麻营养和药用价值高,应用潜力巨大,但贮藏稳定性差。为找到一种绿色、经济的芝麻贮藏方式,利用充CO2、充N2、抽真空、密封等方式分析了不同气调密闭贮藏方式下芝麻的水分、粗蛋白、粗脂肪、过氧化值、酸价、脂肪酶活性、脂肪氧化酶活性、脂肪酸等理化指标的变化,探究了不同气调密闭贮藏方式对芝麻品质的影响规律。结果表明:气调密闭贮藏能有效延缓芝麻的氧化酸败,尤其是充CO2或充N2气调密闭贮藏可显著降低芝麻贮藏过程中酸价和过氧化值的增加幅度,减轻脂肪的氧化酸败,基本保持原有品质。Sesame has high nutritional and medicinal value,great application potential,but poor storage stability. In order to find a green and economical sesame storage mode,this paper analyzed the changes of water content,crude protein content,crude fat content,peroxide value,acid price,lipase activity,fat oxidase activity,fatty acids and other physical and chemical indexes of sesame seeds under different gas seal storage modes by means of CO2,N2,vacuum and sealing,and studied the effects of different gas seal storage modes on sesame quality. The results showed that: Gas seal storage could effectively delay the oxidative acid failure of sesame,especially the seal storage of CO2 or N2 could significantly reduce the increase of acid price and peroxide value in the storage process of sesame,reduce the oxidative acid loss of fat,and basically maintain the original quality.

关 键 词：芝麻 气调密闭贮藏 脂肪酶活性 脂肪氧化酶活性 酸价 

分 类 号：S565.3[农业科学—作物学]