摘要
花椒粉易受微生物的污染,采用60Co-γ射线对其进行辐照处理,研究不同剂量的灭菌效果及辐照对其抗氧化活性的影响。结果表明:花椒粉污染严重,其中菌落总数和大肠菌群分别为5.4×105 cfu/g和2.1×105 MPN/100g。辐照后,随着剂量的升高,菌落数出现明显下降。15kGy可以使其微生物指标达到辐照香辛料的卫生标准。其中,芽孢杆菌的D10值最高,耐辐照能力较强。贮藏期内,辐照也可有效抑制微生物增长,并延长花椒粉的货架期。通过对辐照后花椒粉抗氧化性进行检测,得出总还原力、DPPH·和·OH自由基清除率会随辐照剂量的升高出现明显下降,但贮藏过程中,辐照组与对照组之间抗氧化性的差异逐渐消失。
Chinese prickly ash powder is susceptible to microbial contamination and always treated by ^60Co-γ irradiation. Effects of irradiation on sterilization and antioxidant activity of Chinese prickly ash powder are studied and the result shows that Chinese prickly ash powder is seriously polluted, in which the total aerobic bacteria and coliforms reach 5.4 × 10^5 cfu/g and 2.1 × 10^5 MPN/100 g respectively. The number of colony decreases significantly with the increase of dose, and a dose of 15 kGy could make its microbial indicators meet the hygienic standard of irradiated spices. Bacillus cereus owns a stronger resistant ability to irradiation because of the highest D10 value. During storage, irradi- ation could also inhibit the growth of microorganism and effectively prolong the shelf life of Chinese prickly ash powder. Effect of irradiation on antioxidant activity of spices mainly includes the analysis of the total reduction power, DPPH and OH radical-scavenging activity. The result shows that the antioxidant activity of irradiated spices has significant decrease and the difference between controls and irradiated samples gradually decreases.
出处
《中国调味品》
CAS
北大核心
2013年第6期35-40,共6页
China Condiment
基金
天津市科技扶持项目(YSK2010-07)
关键词
花椒粉
辐照杀菌
D10值
抗氧化性
Chinese prickly ash powder
irradiation and sterilization
D10 value
antioxidant activity
作者简介
董丹（1987-），女，硕士，研究方向：食品加工与保鲜
通讯作者刘会平（1964-），男，教授，博士。研究方向：食品加工与保鲜的研究。
