辐照对食品营养成分的影响研究  

Study on the Effect of Irradiation on the Nutrient Composition of Food

作　　者：邓超 邹朝晖 DENG Chao;ZOU Zhaohui(Hunan Institute of Nuclear Agronomy and Aerospace Breeding,Changsha 410125,China)

机构地区：[1]湖南省核农学与航天育种研究所,湖南长沙410125

出　　处：《食品安全导刊》2022年第2期128-130,共3页China Food Safety Magazine

摘　　要：辐照技术作为一项新型食品保藏技术,目前已经在多个国家及国际组织的食品安全检测工作中得到了高度关注与广泛推广。为进一步加强对辐照技术的应用研究,本文主要结合食品辐照技术的应用原理以及优势特点,阐明辐照技术对食品营养成分产生的作用和影响,并结合实际情况,对辐照技术在食品加工生产中的实际应用进行简单分析,以期为食品行业内部人员提供参考。As a new type of food preservation technology,irradiation technology has been highly concerned and widely promoted in the food safety testing work of many countries and international organizations.In order to further strengthen the application research of irradiation technology,this paper mainly combines the application principle and advantages of food irradiation technology to clarify the effect of irradiation technology on food nutrients,combined with the actual situation,a simple analysis is made on the practical application of irradiation technology in food processing and production,in order to provide reference for food industry insiders.

关 键 词：食品辐照技术 营养成分 影响 

分 类 号：TS201.4[轻工技术与工程—食品科学]