电子束辐照对黑木耳粉灭菌效果和品质的影响  

Effects of Electron Beam Irradiation on Sterilization and Quality of Auricularia heimuer Powder

作　　者：王翠坚 罗先群[2] 何达崇[2] 董玲 蒋永强[1] 黄雪星[1] 李发盛[2] 廖振娟 WANG Cuijian;LUO Xianqun;HE Dachong;DONG Ling;JIANG Yongqiang;HUANG Xuexing;LI Fasheng;LIAO Zhenjuan(Institute of Biology Co.,Ltd.,Guangxi Academy of Sciences,Nanning 530012,China;Guangxi Academy of Sciences,Nanning 530012,China;Baise Guangye Preservation Technology Service Co.,Ltd.,Baise 533013,China)

机构地区：[1]广西科学院生物研究所有限责任公司,广西南宁530012 [2]广西科学院,广西南宁530012 [3]百色市广业保鲜技术服务有限公司,广西百色533013

出　　处：《食品与生物技术学报》2025年第1期61-68,共8页Journal of Food Science and Biotechnology

基　　金：广西科技基地和人才专项项目(桂科AD23023007);广西食用菌产业科技先锋队项目(桂农科盟202408-03)。

摘　　要：【目的】探究电子束辐照对黑木耳(Auricularia heimuer,A.heimuer)粉灭菌效果和品质的影响,开发黑木耳粉灭菌加工新方法。【方法】以黑木耳粉为研究对象,采用0~10 kGy剂量的电子束辐照对样品进行灭菌处理,考察辐照剂量为2、4、6、8、10 kGy时对其微生物数量的影响,并探究辐照剂量为2、4、6 kGy时对其主要营养成分、氨基酸营养价值、抗氧化活性以及感官品质的影响。【结果】电子束辐照可以抑制和杀灭黑木耳粉中的微生物,菌落总数的D_(10)值为1.77 kGy。当辐照剂量为4 kGy时,黑木耳粉的粗多糖、蛋白质、药用氨基酸和必需氨基酸的质量分数均最高,分别为14.80%、13.60%、6.34%、4.00%,且均与对照组有显著差异(P<0.05);氨基酸营养价值显著提升(P<0.05);抗氧化活性显著增强(P<0.05);总糖质量分数(73.4%)和感官品质无显著变化(P>0.05)。【结论】可采用电子束辐照技术对黑木耳粉进行灭菌处理,辐照剂量为4 kGy时效果最佳,抗氧化活性最强,氨基酸营养价值最高,且不会造成品质下降。[Objective]The aim of the study is to explore the effects of electron beam irradiation on the sterilization and quality of Auricularia heimuer(A.heimuer)powder and pave a new way for sterilization of the powder.[Method]The A.heimuer powder samples were sterilized by electron beam irradiation at the doses within the range of 0~10 kGy.The effects of irradiation at doses of 2,4,6,8,10 kGy on the microbial count were studied.The effects of irradiation at doses of 2,4,6 kGy on the main components,nutritional value regarding amino acids,antioxidant activity,and sensory quality were also investigated.[Result]Electron beam irradiation killed or inhibited the microorganisms in A.heimuer powder,and the D_(10) value of the total colony count was 1.77 kGy.When the dose was 4 kGy,the mass fractions of crude polysaccharides(14.80%),protein(13.60%),medicinal amino acids(6.34%),and essential amino acids(4.00%)in A.heimuer powder were the highest,and they all had differences from those in the control group(P<0.05).Moreover,the A.heimuer powder irradiated at 4 kGy showed improvement in the nutritional value regarding amino acids(P<0.05),enhancement in the antioxidant activity(P<0.05),and no significant changes in the mass fraction of total sugar(73.4%)or sensory quality(P>0.05).[Conclusion]Electron beam irradiation could be used for the sterilization of A.heimuer powder.The best effect was achieved at an irradiation dose of 4 kGy,under which the processed A.heimuer powder had the strongest antioxidant activity and the highest nutritional value regarding amino acids without causing quality decline.

关 键 词：黑木耳粉 电子束辐照 灭菌 氨基酸 抗氧化活性 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]