电子束辐照对三种香辛料的杀菌效果及香气成分的影响OA北大核心CSCDCSTPCD
Effects of electron beam irradiation on sterilization and aroma components of three spices
研究了电子束辐照对八角、桂皮、花椒三种香辛料的杀菌效果及对其色泽、香气成分的影响,实验结果表明:0～15 kGy剂量的电子束辐照对三种香辛料均有良好的杀菌效果,能延长香辛料的保鲜期,且不影响香辛料的色泽及口感,综合顶空固相微萃取及气质联用技术测定其香气成分实验结果,确定八角、桂皮、花椒辐照杀菌的适宜剂量分别为6、6、9 kGy.
The effects of electron beam irradiation on the germicidal effects of aniseed,cinnamon and zanthoxylum and their aroma components were investigated.The results showed that electron beam irradiation of 0～ 15 kGy dose had good bactericidal effects and prolonged the storage time,and had no negative effect on aroma and taste on the three spices.The optimum dosages for Chinese anise,cinnamon and zanthoxylum were 6,6,9 kGy,respectively,based on the test results fr…查看全部>>
李燕杰;黄佳佳;东方;苏新国;杜冰
广东食品药品职业学院,广东广州510520广东食品药品职业学院,广东广州510520广东食品药品职业学院,广东广州510520广东食品药品职业学院,广东广州510520华南农业大学食品学院,广东广州510642
轻工纺织
香辛料电子束辐照杀菌香气成分
spiceselectron beam irradiationsterilizationaroma components
《食品工业科技》 2017 (16)
19-23,5
评论