水分活度对花生仁贮存过程中的品质影响及防霉措施的研究  

Effect of Water Activity on the Quality of Peanut Kernel During Storage and Its Anti-Mildew Measures

作　　者：刘明月 李学锋 李静 LIU Mingyue;LI Xuefeng;LI Jing(Shenzhen Ruililai Industry Co.,Ltd.,Shenzhen 518000,China)

机构地区：[1]深圳市瑞利来实业有限公司,广东深圳518000

出　　处：《食品安全导刊》2022年第34期71-74,79,共5页China Food Safety Magazine

摘　　要：通过对多批次到货的花生仁送检至第三方检测机构监测水分含量、水分活度、黄曲霉毒素B_(1),研究不同水分含量的花生仁其水分活度、黄曲霉毒素B_(1)的变化,找出其中的关联关系,对于花生仁贮存过程中的品质控制和防霉措施具有重要的意义。经实验发现,花生仁的水分含量与水分活度呈密切的对应关系,为有效防止花生仁发霉造成黄曲霉毒素B_(1)污染,水分含量控制在6.3%或水分活度控制在0.65以下,花生仁的品质能够得到有效的保障。The changes of water activity and aflatoxin B_(1)of peanut kernels with different water contents were studied by sending the arrived peanut kernels in multiple batches to a third-party testing agency to detect the water content,water activity and aflatoxin B_(1),and the correlation was found out,which is of great significance for the quality control and mold prevention measures of peanut kernels during storage.The test found that the moisture content of peanut kernels has a close corresponding relationship with water activity.In order to effectively prevent peanut kernels from becoming moldy and cause aflatoxin B_(1)pollution,the moisture content should be controlled at 6.3%or the water activity should be controlled below 0.65,the quality of peanut kernel can be effectively guaranteed.

关 键 词：水分含量 水分活度 花生仁 黄曲霉毒素B_(1) 

分 类 号：TS205[轻工技术与工程—食品科学]