董丹,刘会平,徐涛,王浩

• 1:天津科技大学食品工程与生物技术学院
• 2:天津市技术物理研究所

摘要(Abstract)：

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。

关键词(KeyWords)： 花椒粉;辐照杀菌;D10值;抗氧化性

Abstract:

Keywords:

基金项目(Foundation): 天津市科技扶持项目(YSK2010-07)

作者(Author): 董丹,刘会平,徐涛,王浩

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