电子束辐照杀菌对食用葛根粉品质的影响  

Effects of Electron Beam Irradiation Sterilization on Quality of Edible Kudzu Root Powder

作　　者：徐远芳[1,2,3] 张祺玲 周毅吉[1,2,3] 毛青秀 李文革 陈石新 邓钢桥[1,2,3] 彭玲 XU Yuanfang;ZHANG Qiling;ZHOU Yiji;MAO Qingxiu;LI Wenge;CHEN Shixin;DENG Gangqiao;PENG Ling(Institute of Nuclear Agricultural Science and Space Breeding,Hunan Academy of Agriculture Sciences,Changsha 410125,China;Hunan Province Engineering Technology Research Center of Agricultural Biological Irradiation,Changsha 410125,China;Hunan Province Biological Irradiation Techonology Engineering Research Center,Changsha 410125,China;Central South Food Science Institute of Grain and Oil Co.,Ltd.,Changsha 410100,China;Changde Jiangge Agriculture Science and Technology Co.,Ltd.,Changde 415300,China)

机构地区：[1]湖南省农业科学院核农学与航天育种研究所,湖南长沙410125 [2]湖南省农业生物辐照工程技术研究中心,湖南长沙410125 [3]生物辐照技术湖南省工程研究中心,湖南长沙410125 [4]中南粮油食品科学研究院有限公司,湖南长沙410100 [5]常德市犟哥生态农业科技有限公司,湖南常德415300

出　　处：《食品工业科技》2021年第16期59-65,共7页Science and Technology of Food Industry

基　　金：湖南省自然科学基金省市联合基金项目(2018JJ4012);湖南省农业科技创新资金项目(2019ZYC02、2017XC12)。

摘　　要：为了明确电子束辐照杀菌对食用葛根粉品质的影响,以食用葛根粉为对象,研究了不同剂量(0、2.5、5.0、7.5、10.0、12.5 kGy)电子束辐照对其杀菌效果、营养品质、功能活性和物理性能的影响。结果表明:电子束辐照对食用葛根粉杀菌效果明显,且辐照剂量越大,微生物存活数越少,菌落总数的D_(10)值为2.68 kGy;不同剂量电子束辐照对食用葛根粉中一般营养成分(水分、灰分、蛋白质、淀粉、维生素B_(1)和B_(2))、异黄酮类活性成分(葛根素、大豆苷、大豆苷元)以及羟自由基(·OH)清除率均无显著影响(P>0.05);辐照后脂肪含量显著增加(P<0.05),膳食纤维含量、白度、DPPH自由基清除率和还原力有所下降(P<0.05),但总体变化幅度不大;多糖含量、溶解度和膨润力显著增大(P<0.05),冻融稳定性显著增强(P<0.05)。因此,电子束辐照是一种有效的食用葛根粉灭菌方式,12.5 kGy以内电子束辐照不会对其营养品质及功能活性成分产生明显的破坏作用,且有望改善其作为食品加工原料的物理性能。本研究为电子束辐照技术在食用葛根粉及以其为原料加工产品中微生物的控制提供理论参考。To study the effects of electron beam irradiation on the quality of edible kudzu root powder,edible kudzu root powder was irradiated by electron beam of different doses(0,2.5,5.0,7.5,10.0 and 12.5 kGy),and sterilization effects,nutritional and functional activities and physical properties were investigated.The results showed that electron beam irradiation obviously bactericidal effect on edible kudzu root powder and the microbial survival decreased significantly with increasing of irradiation dose,the D_(10) value of aerobic plate count was 2.68 kGy.Different doses of electron beam irradiation had no obvious effects on general nutrients including moisture,ash,protein,starch,vitamin B_(1) and B_(2),isoflavones including puerarin,daidzein,genistin,and·OH radical scavenging activitiy in edible kudzu root powder(P>0.05).After irradiation,the fat content increased significantly(P<0.05),while dietary fiber content,whiteness,DPPH radical scavenging activity and reducing power decreased(P<0.05),but the overall change was not too big.The polysaccharide content,solubility and swelling force significantly increased(P<0.05),and the freeze-thaw stability was significantly enhanced(P<0.05).Therefore,electron beam irradiation was an effective sterilization method for edible kudzu root powder,the doses within 12.5 kGy wouldn't cause obvious damage to its nutritional quality and functional composition,and was expected to improve its physical properties as food processing raw materials.This study would provide a theoretical reference for the control of microorganism in edible kudzu root powder and products processed by electron beam irradiation.

关 键 词：食用葛根粉 电子束 辐照 杀菌 品质 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]