辐照及贮藏条件对食品脂肪氧化影响的研究

Effects of Radiation and Preservation Conditions on Lipid Oxidation of foods

60 Coγ射线辐照能加速食品脂肪氧化 ;辐照食品在贮藏的前期 ,其脂肪氧化速度与对照相比无明显区别 ,随着贮藏时间的延长 ,其脂肪氧化速度明显加快 ;不同辐照食品的脂肪氧化速度不同 ;贮藏温度对辐照食品脂肪氧化的影响较大 ,贮藏温度越高 ,脂肪氧化速度越快 ,但温度对不同辐照食品脂肪氧化的影响程度有所差别 ;

Radiation of 60 Co γ can promote the lipid oxidation of foods.During the beginning period of preservation,there was not significant difference of lipid oxidation rates between the radiated foods and their controls.With elongation of preservation time,the lipid oxidation rates of the radiated foods increased obviously.Differently radiated foods showed different lipid oxidation rates.The effect of preservation temperature on lipid oxidation of the radiated foods was relatively great.The higher the preservation temperature,the higher the lipid oxidation rate.But the effects of preservation temperature on lipid oxidation of differenly radiated foods were not the same.The antioxidant apparently inhibited the effect of radiation on lipid oxidation of foods.The antioxidant can also inhibit the effect of preservation temperature on lipid oxidation of the radiated foods. ]