电子束辐照对松花粉脂质氧化及其品质的影响

Effects of Electronc Beam Irradiation on the Lipid Oxidation and Quality of Pine Pollen

以原松花粉为试材,研究电子束辐照对其杀菌效果、脂肪酶活力、脂质氧化性能和营养品质的影响,并分析了破壁松花粉在加速氧化过程中色泽、过氧化值和挥发性成分的变化。结果表明,电子束辐照可显著降低松花粉中微生物含量,且辐照剂量越大,杀菌效果越显著;菌落总数、霉菌酵母数和大肠菌群的D10值分别为2.20、1.95和1.84 kGy;随着辐照剂量的增加,松花粉中脂肪酶活力、类胡萝卜素含量和游离脂肪酸含量显著降低,过氧化值略有升高但总体仍处于较低水平,当辐照剂量为8 kGy时,脂肪酶灭活率为53.52%,类胡萝卜素保留率为60.81%,游离脂肪酸含量为1.38 mg/kg,过氧化值为0.46 meq/kg;此外,8 kGy剂量辐照对松花粉的基本营养成分及氨基酸含量无明显影响,在加速氧化过程中,破壁松花粉的色泽无明显变化,过氧化值、己醛和己酸含量增幅不大。表明8 kGy电子束辐照对松花粉营养品质影响不大,并能有效杀灭微生物,抑制脂质氧化,提高产品储藏稳定性。

The effects of electron beam irradiation on the bactericidal effect, lipase activity, lipid oxidation performance and nutritional quality of pine pollen were studied. The changes of color, peroxide value and volatile constituents of wall-breaking pine pollen during accelerated oxidation were also analyzed. The results showed that electron beam irradiation could significantly reduce the microbial content of pine pollen, and the sterilization effect with a dose-dependent manner, the D10 values of total bacterial count, mold-yeast and coliform were 2.20, 1.95 and 1.84 kGy, respectively. The lipase activity, carotenoid and free fatty acid contents of pine pollen were decreased significantly with the increase of irradiation dose, while the peroxide value was still at a low level. At the irradiation dose of 8.0 kGy, the inactivation rate of lipase was 53.52%, the retention rate of carotenoid was 60.81%, the content of free fatty acid was 1.38 mg/kg, and the peroxide value was 0.46 meq/kg, respectively. In addition, the irradiation of 8.0 kGy dose had no significant effect on the basic nutritional components, amino acid content, and color of pine pollen and effectively prevent the increase of peroxide value, hexanal and caproic acid contents in the process of accelerated oxidation. These results indicated that electron beam irradiation of 8 kGy dose could effectively kill the microbes, inhibit lipid oxidation, keep the original nutritional quality and improve the storage stability of pine pollen.