不同贮藏方式对花生仁品质的影响

Effects of Different Storage Technology on Peanut Quality

以赣花7号花生为试验材料,采用低温贮藏、干燥贮藏、气调贮藏和通风贮藏对花生仁进行处理,检测贮藏期间花生仁的酸价、过氧化值、粗蛋白含量、油亚比、氨基酸含量和黄曲霉毒素B1含量的变化规律。结果表明:随着贮藏时间的延长,花生仁的酸价、过氧化值和粗蛋白含量都呈上升趋势;油亚比在贮藏后期升高;氨基酸总量在贮藏后期降低;黄曲霉毒素B1含量贮藏前期未检出,后期逐渐升高。气调贮藏、低温贮藏和干燥贮藏能较好地保障花生仁贮藏品质,尤其对抑制花生仁的氧化酸败及其黄曲霉毒素B1防控效果明显。

By taking Ganhua 7 peanut as experimental object,this paper used low temperature storage,dry storage,controlled atmosphere storage and ventilation storage methods to storage peanut,and determined the moisture content,acid value,peroxide value,crude protein content,O/L ratio,amino acid composition and aflatoxin B1 content of peanut during storage period.The results showed that:the acid value,peroxide value and crude protein content of peanut increased with the extension of storage time.O/L ratio increased at the later stage of storage.The total amount of amino acids decreased at the later stage of storage.The content of aflatoxin B1 was not detected in the early stage of storage and gradually increased in the later stage.Controlled atmosphere storage,low temperature storage and dry storage could better guarantee the storage quality of peanut,especially in the inhibition of oxidative rancidity and the prevention and control effect of aflatoxin B1.