| 辐照对发酵甘薯保鲜效果和功能活性的影响 |
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| 引用本文： | 崔莉,刘春泉,李大婧,宋江峰,江宁,刘春菊,吴海虹,朱丹宇.辐照对发酵甘薯保鲜效果和功能活性的影响[J].核农学报,2011,25(6):1184-1190. |
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| 作者姓名： | 崔莉 刘春泉 李大婧 宋江峰 江宁 刘春菊 吴海虹 朱丹宇 |
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| 作者单位： | 江苏省农业科学院农产品加工所,江苏南京210014／国家农业科技华东（江苏）创新中心农产品加工工程技术研究中心,江苏南京210014 |
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| 基金项目： | 江苏省农业科技自主创新资金项目 |
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| 摘 要： | 采用0、2、4和6kGy剂量辐照甘薯茎尖,研究辐照对发酵甘薯茎尖感官品质、理化性质、微生物指标以及功能活性的影响。结果表明,经2和4kGy辐照后,发酵甘薯茎尖的感官品质变化不显著,6kGy辐照后则显著劣变。4kGy辐照后,发酵甘薯茎尖中游离氨基酸总量无显著变化;6kGy辐照后,其游离氨基酸总量显著上升。2、4和6kGy...
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| 关 键 词： | 甘薯茎尖 辐照 ACE抑制活性 抗氧化活性 感官品质 |
| 收稿时间： | 2010-09-27 |
| 修稿时间： | 2011-03-23 |
EFFECTS OF IRRADIATION ON PHYSICOCHEMICAL AND SENSORY QUALITIES OF FERMENTED SHOOT TIP OF SWEET POTATO |
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| CUI Li,LIU Chun-quan,LI Da-jing,SONG Jiang-feng,JIANG Ning,LIU Chun-ju,WU Hai-hong,ZHU Dan-yu.EFFECTS OF IRRADIATION ON PHYSICOCHEMICAL AND SENSORY QUALITIES OF FERMENTED SHOOT TIP OF SWEET POTATO[J].Acta Agriculturae Nucleatae Sinica,2011,25(6):1184-1190. |
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| Authors: | CUI Li LIU Chun-quan LI Da-jing SONG Jiang-feng JIANG Ning LIU Chun-ju WU Hai-hong ZHU Dan-yu |
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| Institution: | 1. Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu 210014;
2. Engineering Research Center for Agricultural Products Processing, National Agricultural Science and Technology Innovation Center in East China, Nanjing, Jiangsu 210014 |
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| Abstract: | The effect of irradiation on sensory quality, physicochemical and functional properities of fermented shoot tips of sweet potatos were studied. The results showed that total content of free amino acids in fermented shoot tips of sweet potato were not influenced at 4kGy irradiation, but increased at 6kGy. Total content of organic acids in shoot tips were not influenced by 2~6kGy of irradiation. The 6kGy irradiation at destoried sensory quality of shoot tips. The total viable cells of the tips was reduced from 7.35 to 4.67log CFU/g at 2kGy irradiation. and no growth of total viable cells was observed at 4 and 6kGy irradiated fermented shoot tips. It is recommended that 4kGy was the endurence irradiation dose for fermented shoot tips of sweet potato to ensure the maximum retention of taste quality and health-relevant functionality. |
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| Keywords: | fermented shoot tips of sweet potato irradiation angiotensin converting enzyme（ACE） inhibitory activity antioxidant activity sensory quality |
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