香辛料精油对油料花生气相防霉作用研究

Antifungal activity of recomposed essential oils in vapour phase in peanuts

在干燥器内加入过饱和溶液形成一定的湿度环境,将花生在30℃,相对湿度83%条件下进行模拟储藏,研究复合香辛料精油对花生霉变率、霉菌数量、过氧化值(POV)、酸价(AV)、出油率的影响。结果表明,在20d的储藏期内,复合香辛料精油对花生具有显著的防霉作用;储仓中装料体积不同,精油的最低抑制浓度不同,装料体积分别为10%,30%,50%,70%,储仓内空气中精油浓度分别在120,120,150,180μL/L以上时可完全抑制花生表面霉菌的生长;精油处理可以显著降低花生AV和POV值增长及出油率降低的速率,抑制花生品质的劣变。香辛料精油在花生天然保鲜剂的开发应用中具有良好的前景。

The certain humidity environment was formed by edding supersaturated solution to the glass dryer. The peanuts were stored in the incubator at 30℃ and RH83% for 15 days. The musty rate, flora number of mould, fatty acid value （AV）, peroxide value （POV） and the yield of oil in peanut were investigated. The results showed that the recomposite essential oil could effectively prevent peanut from mildew with the essential oil concentration of 120, 120, 150 and 180 μL/L respectively, when the peanut volumes in incuba- tor were 10%, 30%, 50% and 70% respectively. The recomposed essential oils had effective suppression effect on the deterioration of peanut quality by decreasing of the values of AV and POV and miti- gating the decreasing of yield of oil in peanut. The results suggest that recomposed essential oils may be exploited as a natural fumigant in the peanut storage system.