60Co γ射线处理对山核桃贮藏品质及稳定性的影响

摘要

Dry Cargya cathayensis Sarg nuts were exposed to60 Co γ irradiation for 0,0.8,2.0,5.0,8.0 kGy and then stored under the condition of (2 ± 0.5) ℃ and 70％-80％ of humidity for 180 d.The contents of crude fat,crude protein,fatty acid in oil,vitamin E and acid value,peroxide value,O2-· generation rate,oxidative induction temperature and oxidative induction time were monitored during storage.The results showed that irradiation treatment of 5.0,8.0 kGy significantly intensified the rise of acid value,peroxide value and O2-generation rate,and decreased the contents of crude fat,unsaturated fatty acids and vitamin E,and also reduced the oxidative induction temperature and oxidative induction time.On the contrary,the irradiation treatment of 2.0 kGy significantly preserved unsaturated fatty acids and vitamin E content,and had little effect on oxidative stability of Cargya cathayensis Sarg,which was beneficial to keep the nutrition and extend the storage period of Cargya cathayensis Sarg.%以去除水分的新鲜山核桃坚果为原料,经60Coy射线分别在0、0.8、2.0、5.0、8.0 kGy剂量下辐照处理,然后置于温度(2±0.5)℃、湿度(RH)70％ ～ 80％的环境中密闭贮藏.期间对山核桃果肉主要营养成分(粗脂肪、粗蛋白质、油中脂肪酸、维生素E),氧化稳定性(酸值、过氧化值、O2-·生成速率、氧化诱导温度、氧化诱导时间)的动态变化进行跟踪监测.结果表明:5.0、8.0 kGy辐照处理显著加剧了山核桃贮藏期间酸值、过氧化值、O2-·生成速率的升高,降低了粗脂肪、不饱和脂肪酸和维生素E含量,降低了氧化诱导温度和氧化诱导时间;与对照组及其他辐照组相比,2.0 kGy剂量组较好地在贮藏期间保持了不饱和脂肪酸及维生素E含量,对山核桃氧化稳定性影响较小,有助于保持山核桃营养和延长山核桃贮藏期.