摘要
以蜂蜜为实验对象,^(60)Coγ射线辐照9.3kGy剂量,比较辐照前后蜂蜜中残留氯霉素和理化指标的变化。结果表明:蜂蜜中氯霉素浓度从93.07μg/kg降低至0.82μg/kg,降解率达99.12%;羟甲基糠醛含量从23.93mg/kg降低至4.86mg/kg,降低了80%;辐照对蜂蜜水分、灰分、酸度、淀粉酶活性、还原糖和蔗糖含量等理化指标无明显影响。本研究证明辐照技术降低蜂蜜中残留的氯霉素是可行的,为解决当前蜂产品的质量安全问题提供有力的技术支撑。
Honey was treated with γ-irradiation at a dose of 9.3kGy.The changes were compared about residual chloramphenicol of honey and its physics-chemical indexes before and after irradiation.The results showed that chloramphenicol concentration in honey was decreased from 93.07μg /kg to 0.82μg /kg,and its degradation rate was 99.12%,the contents of hydroxymethylfural in honey reduced from 23.93mg /kg to 4.86mg /kg,and the change arrived at 80%.Effects of the irradiation on some physics-chemical indexes such as water,ash,acidity,amylase activity and contents of reducing sugar and sucrose were not significant.This study proved that irradiation could reduce the chloramphenicol residues in honey and provide strong technological support for resolving the current issue of the quality and safety of bee products.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第8期78-80,83,共4页
Science and Technology of Food Industry
基金
国家科技支撑计划(2006BAK02A19-5)
农业核技术应用项目(200803034)
关键词
辐照
蜂蜜
氯霉素
羟甲基糠醛
降解
irradiation
honey
chloramphenicol
hydroxymethylfurfural
degradation
