摘要
目前市售的五香粉,辣椒粉的细菌总数分别为10~5和10~7个/g,霉菌总数在10~4个/g左右。本文研究电子束辐照调料的灭菌效果。借助于分光光度法测定辐照对调料水溶液萃取物颜色的影响。通过紫外吸收测定比较了对照与辐照试样的挥发油含量。关于不同包装材料对五香粉(剂量为0,4.5kGy)在室温贮存期间的菌落数影响进行了讨论。
The total bacterial counts of commercially available the five spicespowder and chilli were respectively found to be 10~3/g and 10~7/g, whereas the totalfungal counts of both the five spices powder and chilli were about 10~4/g. The sterilization efficacy of spices irradiated by electron beam was studied in thispaper. The effects of irradiation on the colours of spices were assessed by spectropho-tometric analyzing aqueous extracts of spices. The content of water-insoluble volatileoils was determined in control and irradiated samples of spices by measuring the u. v.absorption. The effect of different packaging materials was discussed on total viablebacterial and fungal population in unirradiated and irradiated the five spices powderduring storage at ambient temperature.
出处
《辐射研究与辐射工艺学报》
CAS
CSCD
北大核心
1991年第2期95-98,共4页
Journal of Radiation Research and Radiation Processing
关键词
调料
辐照
电子束
灭菌
Irradiation
Electron beam
Sterilization
Chilli
The five spices powder
