电子束辐照处理葡萄干的最高耐受剂量的确定  

Determination of Maximum Tolerance Dose of Raisins Irradiated by Electron Beam

作　　者：李乐 范林霞 赵志雅 刘雅慧 高美须[1] 侯志强 左都文 王非 LI Le;FAN Linxia;ZHAO Zhiya;LIU Yahui;GAO Meixu;HOU Zhiqiang;ZUO Duwen;WANG Fei(Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193;Beijing Research Institute of Automation For Machinery Industry Co.,Ltd,Beijing 100120;CGN Irradiation Technology Co.,Ltd,Nantong,Jiangsu 226300)

机构地区：[1]中国农业科学院农产品加工研究所,北京100193 [2]北京机械工业自动化研究所有限公司,北京100120 [3]中广核辐照技术有限公司,江苏南通226300

出　　处：《核农学报》2023年第8期1571-1577,共7页Journal of Nuclear Agricultural Sciences

基　　金：国际原子能机构项目(24378)。

摘　　要：为评估辐照对葡萄干食用品质的影响,本试验选用有辐照杀虫和杀菌市场应用需求的红、绿葡萄干作为材料,利用0、2、3、4、5和6 kGy吸收剂量的电子束进行辐照处理,采用国家标准方法或常规方法测定处理样品的理化指标和感官指标。结果表明,6 kGy以下吸收剂量的电子束辐照对红、绿葡萄干的总糖、总酸和Vc含量等理化指标,以及外观、口感和风味等感官指标的影响不显著;对红、绿葡萄干的色泽均有显著影响,因此色泽是决定最高耐受剂量的重要指标。电子眼的感官分析结果表明,随着吸收剂量的增加,红葡萄干的L^(*)、a^(*)和b^(*)值均明显增加,绿葡萄干的L^(*)、a^(*)值也明显增加,但对其b^(*)值影响不大,这与感官分析结果一致,即辐照后葡萄干颜色变浅,绿葡萄干变黄、红葡萄干变红。室温贮藏30和60 d后,各辐照组葡萄干色泽与对照组色泽逐渐趋于一致,表明辐照仅加速了葡萄干的颜色变化。在色泽指标变化的基础上,综合理化指标、外观、口感和风味的变化情况,得出两种葡萄干的最高耐受吸收剂量均为4 kGy。本研究结果为建立科学的辐照工艺确定葡萄干最高耐受吸收剂量提供了方法和依据。In order to evaluate the effects of irradiation on the edible quality of raisins,red and green raisins with irradiation insecticidal and fungicidal market application needs were selected as materials,which were irradiated at doses of 0,2,3,4,5,and 6 kGy by electron beam.The physicochemical and sensory quality of raisins were measured.The results showed that electron beam irradiation had no significant effect on the physicochemical indicators such as total sugar content,total acid content,and Vc content of red and green raisins,as well as individual sensory indicators,such as appearance,taste,and flavor,with an absorbed dose of less than 6 kGy.It had significant impact on the color of both red and green raisins.Therefore,color is an important indicator for determining the highest tolerance dose.The Sensory analysis results of the electronic eye showed that with the increase of irradiation dose,the L^(*),a^(*)and b^(*)values of red raisins increased significantly,and the L^(*)and a^(*)values of green raisins also increased significantly,while little impact was observed on its b^(*)value,which was consistent with the analysis results of the sensory group.The irradiation lighted the raisins,and made the green raisin yellow,the red raisin redder.Storage results showed that there was almost no color different among the irradiation samples and the control after 30 and 60 d storage at room temperature,which indicated that irradiation treatment only accelerated the process of color change.Considering the change of color,physicochemical indexs,appearance,taste and flavor induced by different dose irradiation,the maximum tolerable absorbed dose of two kinds of raisins was 4 kGy.The results would provide a method and basis for establishing a scientific irradiation process to determine the maximum tolerance absorbed dose of raisins.

关 键 词：辐照 葡萄干 最高耐受剂量 理化成分 感官品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]