~(60)Co-γ辐照处理对蓝莓果醋陈化的影响Effects of 60Co-γ Ray Irradiation Treatment on Aging of Fermented Blueberry Vinegar
陈曦,黄道梅,林茂,宋光艳,赵景芳
摘要(Abstract)：
用~(60)Co-γ辐照对蓝莓生醋进行处理,研究了辐照剂量为0.75,1.5kGy处理后人工催陈效果。对比了自然陈酿下蓝莓果醋中细菌总数、pH、总酸、总酯、花青素、有机酸等理化指标及感官评价的影响。结果表明:辐照处理具有良好的杀菌效果,且在陈化期处于较低水平;pH和总酸变化不明显;经辐照后的蓝莓果醋陈化积累总酯速率显著高于对照组(P<0.05);辐照处理组花色苷明显低于对照组,且1.5kGy处理组损失最大;经0.75kGy辐照处理陈化30d的蓝莓果醋有机酸总量最高,多种有机酸协调性最好,口感最佳,感官评价最好。
关键词(KeyWords)： 辐照;蓝莓果醋;陈化
基金项目(Foundation): 贵州省科技合作计划项目(黔科合LH字[2015]7068号);; 贵州省特色农产品辐照保鲜技术服务企业行动计划(黔科合平台人才[2016]5712);; 贵州省特色农产品辐照保鲜与加工工程技术研究中心(2016GZ67305)
作者(Author): 陈曦,黄道梅,林茂,宋光艳,赵景芳
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