强制热空气处理对奇亚籽的灭活效应及品质的影响

Effect of forced hot air treatment on the germination and quality of Salvia hispanica seed

本文以口岸截获的奇亚籽为实验材料,探究了温度60℃、70℃和80℃,湿度68%、78%、88%和98%条件下,不同温湿度组合的强制热空气处理30～300 min对奇亚籽的灭活效果。结果表明,同一湿度下,发芽率随着处理温度的升高逐渐降低;同一温度下,湿度越高,处理效果越明显。60℃/98%/540 min处理技术指标经10万粒奇亚籽大规模验证后,奇亚籽全部灭活,达到了灭活机率值9的检疫安全水平。同时该热处理技术指标对奇亚籽的蛋白质、脂肪、多种矿物元素和不饱和脂肪酸等主要营养成分没有显著影响。

Intercepted chia(Salvia hispanica)seeds were treated with forced hot air at the temperature of 60℃,70℃and 80℃and the relative humidity of 68%,78%,88%and 98%for 30-300 minutes.The results showed that the germination rate decreased gradually with the increase of treatment temperature at the same humidity;while higher inactivation effect could be achieved with higher relative humidity at same temperature.Forced hot air treatment with a schedule of 60℃/98%/540 min was verified in a large scale test with 100 000 chia seeds,and no seeds germinated.This means that the probit 9 standard could be achieved.In the meanwhile,heat treatment with a schedule of 60℃/98%/540 min had no significant effect on main nutrient parameters of chia seeds such as protein,fat,mineral elements and unsaturated fatty acids.