食品工业科技2026，Vol.47Issue(18)：65-74,10.DOI:10.13386/j.issn1002-0306.2025070360
不同灭菌方式对糌粑基础营养成分、脂质氧化指标和挥发性风味物质的影响
Effects of Different Sterilization Methods on Basic Nutritional Components,Lipid Oxidation Index and Volatile Flavors of Tsamba
摘要
Abstract
To determine the optimal sterilization method for tsampa storage,tsampa samples from the control,moist-heat sterilization,dry-heat sterilization,60Co irradiation sterilization,microwave sterilization,and ozone sterilization groups were stored for 30 and 60 days.These samples were analyzed for essential nutritional components,lipid oxidation indicators,microbial indicators,and volatile flavor compounds.The samples from the moist-heat,dry-heat,and microwave steriliza-tion groups exhibited significant alterations in moisture content(P<0.05),leading to drastic changes in other nutrient con-tents and high levels of lipid oxidation.All five sterilization methods demonstrated good sterilization efficacy and inhibited lipoxygenase activity(P<0.05),but significantly increased total acid and malondialdehyde contents(P<0.05).Among them,the lipid oxidation levels in the tsampa were higher in the moist heat,dry heat,and irradiation sterilization,while the ozone sterilization exhibited relatively lower in the tsampa.In total,57 volatile compounds were detected in tsampa,including 18 aldehydes,9 esters,12 alcohols,10 ketones,3 acids,2 furans,and 3 other substances.Moist-heat sterilization resulted in a decrease in the relative amount of organic acids,whereas dry-heat,irradiation,and microwave sterilization led to conspic-uous increase in ester and acid contents.However,ozone sterilization had a relatively weak influence on volatile compound profiles,and principal component analysis showed that the ozone sterilization group and the control group had high overall similarity in volatile compounds of tsamba.Therefore,ozone sterilization is the optimal tsampa sterilization method,as it has minimal effect on the essential nutritional components and lipid oxidation indicators,while maintaining good steriliza-tion efficiency and flavor retention.关键词
糌粑/不同灭菌方式/基础营养成分/脂质氧化指标/挥发性风味物质Key words
tsampa/different sterilization methods/basic nutrients/lipid oxidation index/volatile flavor substances分类
轻工纺织引用本文复制引用
于翠翠,张文会..不同灭菌方式对糌粑基础营养成分、脂质氧化指标和挥发性风味物质的影响[J].食品工业科技,2026,47(18):65-74,10.基金项目
国家大麦青稞产业技术体系青稞加工试验站项目(CARS-05-13B). （CARS-05-13B）
