脉冲强光对烤鳗的杀菌效果及感官品质的影响

为了在烤鳗加工中应用脉冲强光杀菌技术，试验分析了脉冲强光杀灭烤鳗表面染菌的效果，以及杀菌对烤鳗感官品质影响的情况。结果表明：脉冲强光可以有效的杀灭烤鳗表面染菌，闪照15 s，烤鳗表面大肠杆菌的杀菌率为99.99%；经过25 s的处理，烤鳗的感官品质（颜色、气味、质地、味道）没有显著变化；过氧化值、 酸价变化率都不超过0.35%。脉冲强光对烤鳗贮藏品质影响也较小，经过30 s的闪照，贮藏期间烤鳗感官品质没有显著影响，过氧化值、 酸价变化率不超过0.80%，变化幅度均低于0.50%。杀菌的工艺因素中，闪照时间对烤鳗杀菌效果和过氧化值、酸价变化率的影响最显著。     

脉冲强光及紫外线对水蜜桃多酚氧化酶活性的影响

本文研究了脉冲强光及短波紫外线照射对水蜜桃多酚氧化酶活性的影响。结果表明,随着脉冲强度、脉冲次数的增加,以及短波紫外线照射距离缩短和照射时间的延长,水蜜桃多酚氧化酶活性损失越大,且达到相同钝酶效果时,脉冲强光处理所需时间远远短于短波紫外线照射。同时,水蜜桃多酚氧化酶所处的pH值环境会影响脉冲强光及短波紫外线照射对其钝化效果,pH值4.2时钝酶效果明显优于pH值6.8时的钝酶效果。与缓冲体系相比,水蜜桃果汁中多酚氧化酶更难被脉冲强光及短波紫外线照射钝化。     

利用低场核磁共振分析蓝莓贮藏过程中水分含量及迁移变化

为了探究蓝莓在不同贮藏温度下,其内部水分含量及迁移状况随贮藏时间的变化规律,利用低场核磁共振（Low Field Nuclear Magnetic Resonance,LF-NMR）及其成像技术（Magnetic Resonance Imaging,MRI）采集0、8、23 ℃贮藏0、3、6、9、12 d的蓝莓波谱信息以及质子密度图像信息,并分析其规律变化。试验结果表明：采后蓝莓内部水分极易受到贮藏温度与贮藏时间的影响;同时,弛豫谱峰面积和弛豫时间可以有效判定蓝莓贮藏过程中水分含量及迁移变化。随着贮藏时间的延长,其液泡水含量A23与总水分含量A2呈现出整体显著下降的趋势;在蓝莓贮藏至12 d过程中,弛豫时间随贮藏时间的延长而不断右移,细胞壁水含量A21变化不明显,细胞质水含量A22呈现小幅增加趋势;但23 ℃贮藏至9 d后,蓝莓发生腐烂,细胞壁水和细胞质水迅速增加,贮藏至12 d时液泡水急剧减少,转化为细胞质水和细胞壁水,试验发现23 ℃贮藏的蓝莓货架期为1周左右;与前者相比,蓝莓低温贮藏至12 d时,液泡水含量仍占总水分含量的89%以上,说明蓝莓在低温贮藏下,其内部水分迁移缓慢、流失量较少,其贮藏时间更长、保鲜效果更佳。研究结果为蓝莓在不同温度下贮藏保鲜提供了理论支撑和数据参考。     

贮藏温度对冷破碎番茄浆品质变化的影响

为探讨冷破碎番茄浆在贮藏过程中的品质变化,以指导冷破碎番茄浆的贮藏,该文研究了其在0、25和37℃条件下贮藏150 d的品质变化,并对产品中主要指标的变化进行了动力学分析。25和37℃贮藏条件下冷破碎番茄浆中氨基酸、总糖、蔗糖、果糖、维生素C含量和颜色指标（亮度L*、红值a*和黄值b*）均显著下降,而5-羟甲基糠醛（HMF）含量、褐变度（BD）和总色差ΔE显著增加,其中总氨基酸、总糖、维生素C、HMF和BD的变化均符合一级动力学模型;而且HMF含量与BD变化呈线性关系,符合零级动力学模型。但是番茄红素和可溶性固形物含量变化不显著,而酸度随温度和时间的增加呈增加趋势。0℃贮藏条件下,除维生素C含量显著下降外,上述其他指标均无显著变化。表明高温贮藏显著降低冷破碎番茄浆的品质,而低温贮藏可有效保护冷破碎番茄浆的品质。     

脉冲强光处理对双孢蘑菇贮藏品质的影响

为探索脉冲强光(IPL)处理对采后食用菌贮藏品质的影响,本试验以新鲜双孢蘑菇为原料,采用不同强度(28.8、48.0、67.2 mJ·cm^-2)的IPL进行前处理,研究其在25℃贮藏期间生理指标及品质的变化。结果表明,随着贮藏时间的延长,IPL处理能有效延缓双孢蘑菇开伞、质量损失、褐变及脂膜氧化,在一定程度上保持原有硬度。同时,IPL处理可显著抑制双孢蘑菇中过氧化物酶(POD)和多酚氧化酶(PPO)活性(P<0.05),可减缓其总酚和维生素C含量的下降(P<0.05),其中48.0 mJ·cm^-2处理组效果最佳;贮藏第8天,总酚和维生素C含量分别较对照提高39.06%、53.63%。本研究结果为IPL技术在控制食用菌品质方面的应用提供了一定的理论依据。     

炭化温度和时间与棉杆炭特性及元素组成的相关关系

为了揭示炭化温度和时间对生物质炭特性及元素组成的影响,以棉花秸秆为生物质炭制作原料,对比研究不同炭化温度（300、450、600℃）和时间（0.5、1、2、4、6 h）制备的棉秆炭的pH值、阳离子交换量（CEC）、电导率等特性及有机碳、氮和矿质元素含量及其间的相互关系。结果表明：棉秆炭化出炭率、棉秆炭有机碳含量随炭化温度的升高和时间的延长而降低（出炭率： 48.66%（300℃）>35.39%（450℃）>31.06%（600℃）,有机碳：564.02 g/kg（300℃）>405.94 g/kg（450℃）>259.36 g/kg（600℃）;在300℃下,pH值随着时间的延长而增大,450℃和600℃下基本保持在10.5左右;电导率随炭化温度的升高而增加,在炭化时间内变化不明显,且炭化温度300～450℃对棉秆炭的电导率影响相对较小,600℃影响较大;CEC随炭化温度的升高而降低,在300℃下随炭化时间的延长而增大,450和600℃下则降低。棉秆炭中全磷,全钾,速效钾,钙,镁含量随着温度的升高和时间的延长逐渐增加,全氮和碱解氮则相反,速效磷含量则表现出90.07 mg/kg（450℃）>60.72 mg/kg（600℃）>20.18 mg/kg（300℃）的变化趋势。炭化温度和时间与棉秆炭指标间相关分析表明,炭化温度和时间与出炭率、CEC、有机碳、全氮和碱解氮间呈负相关,与pH值、全磷、全钾、速效磷、速效钾、钙和镁含量呈正相关。综合分析,低温短时间（300℃,1～2h）制备的棉秆炭对农业利用预期效应较好,该研究结论为新疆棉秆炭的制备和农业利用提供理论依据和数据支撑。     

锥栗贮藏温度对淀粉降解速率的影响

研究了3个不同锥栗品种在1，5，10℃等不同温度下贮藏120 d，并研究了贮藏过程淀粉含量的变化和淀粉降解速率，将降解速率与贮藏温度、品质变化和贮藏时间相关联，建立了锥栗贮藏方程。根据该方程，淀粉的含量随贮藏时间和贮藏温度的提高而降低，在试验范围内，低温度效果比高温度效果好。锥栗的品质与贮藏时间、贮藏温度和品种有关。     

炭基肥对老茶园土壤有机碳矿化温度敏感性的影响

采取室内恒温培养法,以施用炭基肥（BF）、不施炭基肥（CK）的40a茶园土壤为研究对象,设定15℃、25℃和35℃共3种不同温度场景,连续监测土壤有机碳（soil organic carbon,SOC）矿化特征并分析有机碳矿化温度敏感性,为评估老茶园固碳减排及障碍消减提供参考。结果表明：（1）炭基肥提升了温变场景下茶园土壤pH值和SOC含量。15℃、25℃和35℃培养温度下,BF处理的土壤pH值较CK处理分别增加0.45、0.07和0.28个单位;BF处理的SOC含量较CK处理分别提高22.19%、16.65%和25.50%。（2）炭基肥增加了温变场景下茶园SOC累计矿化量、潜在矿化势（CS）及土壤呼吸强度,对SOC矿化呈现正激发效应。15℃、25℃和35℃培养温度下,BF处理的SOC累计矿化量较CK处理分别提高15.61%、46.51%和36.89%。BF处理的CS值随温度升高呈现先增加后减少的变化趋势,25℃培养温度下BF处理的CS值较15℃和35℃培养温度下分别提高147.11%和29.21%。（3）炭基肥降低温度升高处理下茶园SOC矿化温度敏感性。25～35℃温度范围内,BF处...     

微波和巴氏杀菌后番茄汁品质动力学

为了解杀菌方式对番茄汁品质和货架期的影响,研究了经巴氏杀菌（85℃,4 min）和微波杀菌（800 W,20 s）番茄汁的品质动力学,均使其加工到无菌状态,然后在不同恒温条件下（0、4、10、25、37℃）贮藏,每隔一段时间测定菌落总数、维生素C质量分数及色差值。结果表明：2种杀菌方式处理的番茄汁在贮藏期间,菌落总数增值速率,维生素C损失及褐变程度随贮藏时间的延长和贮藏温度的升高而增加,其中,褐变程度和维生素C损失率呈线性关系。0～10℃低温贮藏条件下,基于维生素C保留率微波杀菌的番茄汁与巴氏杀菌的相比,其货架期延长了9.1～17.5 d,而基于色泽变化程度货架期延长了14.9～71 d,25～37℃高温贮藏条件下,基于维生素C保留率和色泽变化程度2种杀菌方式后番茄汁的货架期差别不显著。基于菌落总数作为评价指标,2种杀菌方式之间差别不显著,为1～2 d。应用建立的货架期预测模型,以菌落总数和维生素C质量分数作为评价指标,可以快速准确地预测0～37℃贮藏范围内微波处理后番茄汁的货架期,准确率达到90%。以菌落总数作为评价番茄汁货架期的最终标准,0～10℃低温条件下,经微波杀菌的番茄汁推荐其货架期为5～8 d,经巴氏杀菌的番茄汁推荐其货架期为5～9 d。为微波技术在果汁加工及贮藏中的应用提供技术依据。     

人工合成绿锈GR1(CO32−)的氧化晶质过程、特点及主要影响因素

通过空气氧化法,采用电化学实时监测,结合X-射线衍射（XRD）、透射电镜（TEM）和溶液化学分析,探讨了 GR1(CO32-)的合成、氧化和晶质化特点。在合成阶段,当悬液pH降至最低或矿物中Fe2 含量升至最高时,GR1(CO32-)完全形成。在随后转化阶段,控制pH在6.5 ~ 10时,随pH增加,GR1(CO32-)的转化速率和氧化速率均减小,氧化产物由纤铁矿向针铁矿向磁铁矿变化,且针铁矿结晶尺寸随pH升高逐渐增加。控制温度在15 ~ 45 ℃时,随反应温度的增加,GR1(CO32-)的转化速率增加而氧化速率减小,氧化产物同样由纤铁矿向针铁矿向磁铁矿变化,且针铁矿粒径随温度升高而增大。控制空气流速在0 ~ 0.1 m3 h-1时,随着空气流速的增加,氧化速率增加,氧化产物中针铁矿含量逐渐减少而纤铁矿含量逐渐增加,且产物结晶度逐渐减弱。因此,在pH、温度和空气流速等影响GR1(CO32-)转化过程中,氧化速率是共同的决定因素,随着氧化速率的增加,产物由磁铁矿向针铁矿向纤铁矿变化,且产物结晶尺寸变小和结晶度减弱。     

抗氧化剂对辐照花生脂肪酸含量及过氧化值的影响

通过气相色谱法和滴定法研究了辐照花生脂肪酸含量及贮藏过程中脂肪过氧化值(POV)的变化.结果表明,不同剂量的辐照处理对花生脂肪酸含量没有明显影响,但可引起花生脂肪POV的明显升高,其中以3.5kGy处理组最明显;随贮藏时间的延长POV呈先升后降的趋势.添加0.1%的VC、VE和丁基羟基茴香醚(BHA),可有效抑制花生的...     

抗氧化剂对辐照猪肉理化和感官品质的影响

为减少猪肉辐照灭菌后产生的异味和脂肪氧化,研究了叔丁基对苯二酚、虾青素、维生素E、茶多酚4种抗氧化剂对辐照猪肉理化和感官品质的影响。采用2 g/L抗氧化剂浸泡处理,透氧包装,辐照剂量2.6 kGy,冷藏10 d。分析测定辐照猪肉感官品质、过氧化值、硫代巴比妥酸反应物、挥发性物质、抗氧化剂对羟自由基清除能力,筛选出适合猪肉辐照的高效抗氧化剂。结果表明：叔丁基对苯二酚在储藏期可以很好地减轻辐照异味并抑制脂肪氧化,效果优于虾青素、维生素E、茶多酚。叔丁基对苯二酚和维生素E可以有效地降低脂肪辐照后产生的挥发性物质含量。叔丁基对苯二酚（0.5 g/L）对羟自由基的清除率为52.5%,高于其他抗氧化剂,可抑制猪肉辐照过程中羟自由基参与的反应。     

不同贮藏条件下荷花粉脂质氧化与色泽降解动力学模型

为了减少干燥后荷花粉贮藏过程中品质的劣变,该研究选用可真空和避光的包装材料,分别研究了30 d贮藏过程中温度(4、20、30℃)、光照(避光、非避光)和氧气(真空、常压)对荷花粉黄色度值(b*值)、过氧化氢值(peroxide value,POV)和硫代苯巴比妥酸反应底物值(thiobarbituric acid reactive substances,TBArs)变化动力学的影响;同时,采用零阶和一阶数学模型对试验数据进行模拟。结果表明:贮藏温度对荷花粉贮藏过程中品质劣变具有显著影响。在避光真空包装条件下,温度为20和30℃贮藏30 d,与4℃贮藏条件相比,荷花粉黄色度值显著降低(P0.05),POV值和TBArs值显著上升(P0.05);贮藏温度为4℃,真空包装贮藏发现,光照对荷花粉POV值的影响不显著(P0.05),但明显加快了脂质氧化的传播速度,非避光条件下贮藏30 d,TBArs值上升了7.42 mg/kg;零阶模型可较好的预测荷花粉贮藏过程中脂质TBArs值的变化,一阶模型可较好的预测荷花粉贮藏过程中黄色度和脂质POV值的变化规律。研究结果为脱水后荷花粉贮藏过程中品质劣变规律的探索及贮藏条件的选择提供了一定的基础。     

Effects on the flavor and oxidative stability of stripped soybean and sunflower oils with added pure tocopherols

Effects of tocopherols on the oxidative stability of stripped vegetable oils were studied by adding pure tocopherols--alpha, beta, gamma, and delta--in their naturally occurring proportions in soybean and sunflower oils to the triacylglycerols (TAG) of soybean and sunflower oils. Soybean and sunflower oils were purified by stripping all minor constituents, leaving the triacylglycerols. Pure tocopherols in the proportion typical of sunflower oil--high alpha, low gamma, and low delta--were added to purified sunflower oil and to purified soybean oil. Pure tocopherols in the proportion typical of soybean oil--low alpha, high gamma, and high delta--were added to the purified oils. Oils were subjected to accelerated autoxidation using oven storage at 60 degrees C in the dark and accelerated photooxidation at 7500 lx light intensity at 30 degrees C. Oxidation levels of aged oils were measured by the formation of both peroxides and volatile compounds and by flavor analysis. Results from substituting the tocopherol profile from one oil type to another varied on the basis of whether they were oxidized in the dark or in the light. For example, during autoxidation in the dark, soybean oil with the typical soybean tocopherol profile had the lowest levels of peroxides and total volatile compounds, whereas sunflower oil with the sunflower tocopherol profile had the highest levels. In flavor analyses of the same oils, sunflower oil with the soybean tocopherol profile was the most stable. Soybean oil with the profile of sunflower tocopherols was the least stable in dark oxidation. In contrast to the data from autoxidation in the dark, addition of tocopherols typical of sunflower oil significantly improved light stability of both oil types compared to the addition of soybean tocopherols to sunflower oil. The tocopherol profile typical of soybean oil was significantly more effective in inhibiting autoxidation in the dark; however, the tocopherol profile typical of sunflower oil inhibited light oxidation significantly more than the soybean tocopherol profile.     

Relation between the endogenous antioxidant system and the quality of extra virgin olive oil under accelerated storage conditions

Three monovarietal extra virgin olive oils (EVOOs) were subjected to accelerated storage conditions (60 degrees C, dark) representative of the autoxidation process during shelf life. Oxidation markers, i.e., the peroxide value, conjugated dienes, the oil stability index, and minor components, were monitored. The changes in minor components, related to the stage of ongoing oxidation and expressed as a percentage of the induction period (IP), followed a similar pattern in all oils: o-diphenols diminished by the highest rate (halved within 15% of the IP), followed by alpha-tocopherol (halved within 35% of the IP). Carotenoids and chlorophylls were also affected by autoxidation, whereas squalene showed high stability (<20% loss within 100% of the IP). Polar phenols (especially o-diphenols) and alpha-tocopherol were deduced to be the most potent antioxidants of EVOO. They efficiently inhibited oxidative lipid deterioration and subsequent development of sensory defects (rancidity, discoloration), which occurred only after substantial depletion of these antioxidants. Therefore, they could also be used as markers for the oxidative status of EVOO particularly in the early stage of oxidation.     

包装形式对辐照调理鸡肉理化特性的影响

为探明不同包装协同抗氧化剂对辐照调理鸡肉理化指标的影响,对添加抗氧化剂的辐照调理鸡肉分别采取普通包装、真空包装及气调包装后经5kGy辐照处理,4℃下贮藏,分别在辐照的第0、3、7、10、14、18和21天对鸡肉pH值、TBA值、TVB-N值及色度a*值进行测定.结果表明:添加抗氧化剂结合气调包装的调理鸡肉在贮藏期间pH...     

Ultraviolet spectrophotometric evaluation of corn oil oxidative stability during microwave heating and oven test

The effect of microwave heating on the oxidative stability of corn oil was determined by absorptivity in the UV spectrum and by peroxide and acid values. Oil samples with antioxidants BHA/BHT (1:1; 200 mg kg(-)(1)), with and without citric acid, were heated in a microwave oven (800 W, 2450 MHz) for 0-36 min. Absorptivity at 232 and 270 nm increased during microwave exposure. Control values of absorptivity at 232 nm increased from 3.568 to 12.874 after 36 min of heating. Peroxide value showed a significant difference in the initial stage of heating (0-6 min), but after this time, the peroxide value decreased due to the instability of hydroperoxides at high temperatures. Control 232 nm absorptivities after 6 days in the oven test were similar to those after 32-36 min of microwave heating. Effective antioxidants in the oven test did not show any protection during microwave heating. UV spectrophotometry is a suitable tool for microwave oxidation monitoring.     

Vegetable oil stability at elevated temperatures in the presence of ferric stearate and ferrous octanoate

The thermoxidative stability of partially hydrogenated soybean oil (PHSBO) was examined after addition of ferric stearate and ferrous octanoate, and then heating the samples at 120, 160, 180, and 200 degrees C. In a second experiment, the effect of iron concentration (ferric stearate) on PHSBO stability was examined at 180 degrees C, and at concentrations of approximately 0.5 and 1.2 mg of added iron/kg PHSBO. Oil samples were heated continuously for 72 h and sampled every 12 h. The acid value, p-anisidine value, color, dielectric constant and the triacylglycerol polymer content of oil samples were compared to oil samples containing no added iron. Generally, the value of each oxidative index increased with (1) an increase in temperature, (2) an increase in heating time, and/or (3) an increase in iron. The results demonstrate that low concentrations of iron will substantially increase the rate of oxidation for vegetable oil samples heated to temperatures of 120 degrees C to 200 degrees C.     

脉冲强光处理对菜籽油储藏稳定性的影响

为探索脉冲强光(IPL)处理对富含油脂食品的影响,采用化学滴定和分光光度法研究了IPL处理对菜籽油储藏稳定性及其酚类物质的影响。结果表明,在试验储藏期内IPL处理5 次和15 次的菜籽油储藏稳定性与对照组相比显著降低(P<0.05),但IPL处理25 次的菜籽油储藏稳定性显著优于对照组(P<0.05)。同时,油脂氧化与酚类物质含量的相关性研究表明,在试验储藏期内IPL处理对菜籽油储藏稳定性的影响与酚类物质含量呈良好的相关性(r²>0.89),可推知IPL处理25 次使菜籽油中酚类化合物的稳定性增加,从而使得油脂储藏稳定性增加。本研究结果为IPL技术在富含油脂食品中的应用提供了一定的理论依据。