过热蒸汽对山茶籽除菌抑酶及保鲜作用研究

Study on the effect of superheated steam on sterilization,enzyme inhibition and preservation of camellia seed

对山茶籽贮藏前进行过热蒸汽处理,测定山茶籽贮藏过程中的霉变指数、水分含量、含油量、脂肪酶活性和脂肪氧化酶活性,及其油脂的酸价和过氧化值,研究过热蒸汽对山茶籽贮藏品质的影响。结果表明:过热蒸汽处理的山茶籽在贮藏期间品质明显优于对照组。过热蒸汽处理可以延缓山茶籽霉菌指数的增大,降低脂肪酶和脂肪氧化酶的活性,具有良好的除菌和抑酶效果,可以有效维持山茶籽贮藏过程的品质,延长山茶籽的贮藏期。

The camellia seeds were treated with superheated steam before storage,and the mildew in-dex,moisture content,oil content,lipase activity,lipoxygenase activity,and the acid value and perox-ide value of the camellia seed oil were measured during the storage of camellia seeds.The effect of super-heated steam on the quality of camellia seeds was studied.The results showed that the quality of camellia seeds treated with superheated steam was significantly better than that of control group during storage.Superheated steam treatment could delay the increase of camellia seed midew imdex,reduce the activity of lipase and lipoxygenase,had good effect of sterilization and enzyme inhibition,which could effectively maintain the quality of camellia seeds during storage and extend the storage period of camellia seeds.