摘要
目的 探究电子束辐照对4种新疆干果品质的影响,确定干果辐照工艺的最高耐受剂量。方法 采用0、2、4、6、8和10 kGy不同剂量电子束处理枸杞干、红枣干、无花果干、小白杏干,研究不同辐照剂量对水分、维生素C、总酸、总糖4种理化指标及色度、外观、风味、色泽和口感等5种感官品质的影响。结果 仅8 kGy辐照处理对枸杞干口感指标有不良影响,其他3种干果的感官指标几乎不受辐照处理的影响;10 kGy以内的辐照处理对红枣干的品质无不良影响;无花果干的总酸含量在辐照剂量>6kGy时有所上升,维生素C含量在10 kGy处理时显著低于对照;辐照剂量≥6 kGy时,小白杏干维生素C含量显著降低。结论 通过对电子束辐照新疆干果的品质影响及最高耐受辐照剂量的研究,确定枸杞干、红枣干、无花果干和小白杏干的最高耐受剂量分别是8、10、6和6 kGy。为电子束辐照在新疆干果灭菌工艺中的应用提供了理论基础。
Objective To explore the effects of electron beam irradiation on the quality of 4 kinds of dried fruits in Xinjiang and determine the highest tolerated dose of irradiation process of dried fruits.Methods The dried wolfberry,dried jujube,dried figs,and sun-dried apricots were treated with electron beam at different doses of 0,2,4,6,8 and 10 kGy,respectively,to investigate the effects of different irradiation doses on the 4 kinds of physicochemical indexes of moisture,vitamin C,total acid and total sugar,as well as on the 5 kinds of sensory qualities such as color,appearance,flavor,color and taste.Results Only 8 kGy irradiation had a bad effect on the taste indexes of dried wolfberry,while the sensory indexes of the other 3 kinds of dried fruits were almost not affected by the irradiation treatment.The irradiation dose within 10 kGy had no adverse effect on the quality of dried jujube.The total acid content of dried figs was increased when the irradiation dose was>6 kGy,and the vitamin C content was significantly lower than that of the control at 10 kGy.When the irradiation dose≥6 kGy,the vitamin C content of dried sun-dried apricots was significantly reduced.Conclusion By studying the effect of electron beam irradiation on the quality characteristics and the maximum tolerance of irradiation dose of Xinjiang dried fruits,the maximum tolerated doses of wolfberry,dried jujube,dried figs,and sun-dried apricots are 8,10,6 and 6 kGy,respectively.It can provide a theoretical basis for the application of electron beam irradiation in the sterilization process of Xinjiang dried fruit.
作者
赵志雅
左都文
李乐
侯志强
周思静
高美须
ZHAO Zhi-Ya;ZUO Du-Wen;LI Le;HOU Zhi-Qiang;ZHOU Si-Jing;GAO Mei-Xu(Institute of Food Science and Technology/Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process,Ministry of Agriculture and Rural Affairs,Beijing 100193,China;CGN Irradiation Technology Co.,Ltd.,Shenzhen 518028,China;Institute of Radiation Technology,Beijing Academy of Science and Technology,Beijing 100875,China)
出处
《食品安全质量检测学报》
CAS
北大核心
2023年第10期270-277,共8页
Journal of Food Safety and Quality
基金
国际原子能机构项目(24378)。
关键词
新疆干果
最高耐受剂量
电子束辐照
理化指标
感官指标
食品保藏
Xinjiang dried fruit
maximum tolerated dose
electron beam irradiation
physicochemical index
sensory index
food preservation
