氮气气调贮藏对花生品质的影响  

Quality of Peanut Stored in N2 Atmosphere

作　　者：胡玫 渠琛玲[1] 杨乾奎 王雪珂 王殿轩[1] HU Mei;QU Chen-ling;YANG Qian-kui;WANG Xue-ke;WANG Dian-xuan(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,Henan,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《食品研究与开发》2022年第20期51-57,共7页Food Research and Development

基　　金：国家现代农业产业技术体系(CARS13)。

摘　　要：花生在空气中贮藏容易吸湿发霉、品质劣变。为了延缓花生的品质劣变,采用氮气气调的贮藏方式分别对花生果和花生仁进行贮藏,并监测二者的品质变化,主要包括水分含量、发芽率、色泽以及花生油的酸价、过氧化值、碘值、维生素E含量。结果表明,氮气气调贮藏期间,花生果水分含量为4.97%~6.46%,花生仁水分含量为4.79%~5.60%;花生果与花生仁的发芽率均维持在90%以上;花生果与花生仁的a^(*)值、b^(*)值均呈上升趋势,且花生仁的a^(*)值、b^(*)值大于花生果,说明带壳贮藏有利于延缓花生颜色加深。提取油酸价、过氧化值整体呈上升趋势,维生素E含量呈下降趋势。且花生仁提取油的酸价、过氧化值相对高于花生果,说明在氮气气调条件下,带壳贮藏有利于延缓花生的氧化酸败。Peanuts adsorb water and become mildewed when left in the air.For the sake of peanut quality,peanuts in shell and peanut kernels were stored separately in N2atmosphere,and the quality indexes were monitored,mainly including moisture content,germination rate,and color of them,and acid value,peroxide value,iodine value,and vitamin E content of the oil extracted from them.The experimental results showed that the moisture content of peanuts in shell ranged from 4.97%to 6.46%and that of peanut kernels fell in the range of4.79%-5.60%during the storage in N2atmosphere.In addition,the germination rates of both peanuts in shell and peanut kernels were higher than 90%.The a^(*)and b^(*)values of the two demonstrated an increasing trend,and the values of peanut kernels were higher than those of peanuts in shell,indicating that storage in shell delayed the color deepening.The quality of oil extracted from peanuts in shell and peanut kernels was measured.The acid value and peroxide value displayed an increasing trend,and the vitamin E content showed a decreasing trend.During storage,the acid value and peroxide value of oil extracted from peanut kernels were relatively higher than those of the oil extracted from peanuts in shell,suggesting that peanuts in shell were more stable than peanut kernels for the delayed oxidative rancidity during storage.

关 键 词：花生 氮气气调 贮藏 油脂氧化 品质变化 

分 类 号：TS205[轻工技术与工程—食品科学]