食品工业科技2017，Vol.38Issue(16)：19-23,5.DOI:10.13386/j.issn1002-0306.2017.16.005
电子束辐照对三种香辛料的杀菌效果及香气成分的影响
Effects of electron beam irradiation on sterilization and aroma components of three spices
李燕杰 1黄佳佳 1东方 1苏新国 1杜冰2
作者信息
- 1. 广东食品药品职业学院,广东广州510520
- 2. 华南农业大学食品学院,广东广州510642
- 折叠
摘要
Abstract
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 from head space solid phase micro-extraction-gas chromatography-mass spectrometry.关键词
香辛料/电子束辐照/杀菌/香气成分Key words
spices/electron beam irradiation/sterilization/aroma components分类
轻工纺织引用本文复制引用
李燕杰,黄佳佳,东方,苏新国,杜冰..电子束辐照对三种香辛料的杀菌效果及香气成分的影响[J].食品工业科技,2017,38(16):19-23,5.
