摘要
研究了60Co γ辐照杀菌对核桃粉主要营养成分变化及感官品质的影响。结果表明:剂量为2.0～8.0kGy时,辐照对核桃粉中的总糖、粗蛋白和粗脂肪含量无显著影响;辐照后的粗纤维含量有一定的增加,但不显著;辐照对核桃粉中的月桂酸和肉豆蔻酸含量基本没有影响,对棕榈酸、棕榈油酸、硬脂酸、亚油酸、花生酸和亚麻酸含量有一定的影响,但不显著;辐照后核桃粉中的油酸含量随辐照剂量的上升而显著增加,剂量达到8.0kGy时,油酸含量增加了4.3%。8.0kGy以下辐照对核桃粉色泽、气味、口感无明显改变。可以得出结论低于8.0kGy的辐照不会对核桃粉的营养品质和感官品质有不良影响。
Effects of ^60 Co γ-rays irradiation on main nutrient components and sensory index of the walnut powder were studied. The results showed that the contents of total sugar, crude protein and crude fat in walnut powder treated by the dose of 2.0-8.0 kGy aren＇t significantly affected. The content of crude fiber in irradiated walnut powder samples increased, but not significantly. The irradiation changed the contents of the lauric acid and myristic acid, and no significant effects on the contents of palmitic acid, palmitoleic acid, stearic acid, leinoleic acid, arachidic acid and linolenic acid. However, the irradiation made the content of oleic acid increased with the irradiation dose. When irradiation dose reached 8.0 kGy, the content of oleic acid had an increase of 4.3%. Irradiation would not change the sensory index of walnut powder much when irradiation dose is lower than 8.0 kGy.It is concluded that irradiation at the dose lower than 8 kGy could not affect its nutrient and sensory qualities.
出处
《核农学报》
CAS
CSCD
北大核心
2009年第5期825-828,共4页
Journal of Nuclear Agricultural Sciences
基金
江苏省重大科技项目(BM2006832)
江苏省地方标准项目(5510859)
关键词
核桃粉
辐照
营养品质
感官品质
walnut powder
irradiation
nutrient quality
sensory quality
作者简介
刘春泉（1959-），男，江苏如东人，硕士，研究具，主要从事农产品精深加工及产业化开发研究。E-mail：liuchunquan2009@163．com
