电子束辐照对大米品质的影响.docVIP

电子束辐照对大米营养品质和加工品质的影响 (　农业工程学报, 2012, 28(15): －　) 摘要：0、0.83、1.56、2.30、4.93 kGy不同剂量的电子束辐照大米样品，研究其对大米品质的影响。结果表明：不同剂量的电子束辐照对大米的蛋白质含量、氨基酸的含量与组成无明显影响(p0.05)；随着辐照剂量的增加，大米的脂肪酸值、胶稠度升高(p0.05)，吸水率、膨胀率下降(p0.05)；电子束辐照对大米糊化温度的影响不明显(p0.05)，但显著降低大米的峰值粘度、衰减值、回生值(p0.05)，明显影响米饭的感观品质(p0.05)，4.93 kGy时蒸煮米饭出现明显的褐变。电子束辐照大米的剂量不宜超过2.30 kGy。 关键词：Effect of electron beam irradiation on nutritive and processing qualities of rice Abstract: Rice samples were exposed to electron beam with dosages of 0, 0.83, 1.56, 2.30, 4.93 kGy, to evaluated the effect of electron beam irradiation on nutritive quality, pasting property, cooking and eating qualities of rice. The results showed that the protein content and amino acid composition of rice were not significantly influenced by irradiation (p0.05), fatty acid value, gel consistency were raised while water absorption and swelling degree reducesed with the increasing irradiation dose (p0.05). Insignificantly changes in pasting temperature was observed between irradiated and non-irradiated samples (p0.05), but peak viscosity, breakdown, setback of rapid visco analyser were significantly decreased as the dosage increased (p0.05). The eating quality was significatnly lowed by irradiation with the increasing dose (p0.05), and the cooked rice was browned at 4.93 kGy dose level. Thus, the adequate electron beam irradaition dose for rice should be ≤ 2.30 kGy. Keywords: Electron beam irradiation; rice; nutritive quality; pasting property; cooking and eating qualities. 稻谷是世界上最主要的粮食品种之一，而中国是世界上大米的主要生产和消费国，年产稻谷1.7亿吨左右，居世界首位。在膳食结构多样化的今天，大米仍然是人类的主食，全世界有39个国家以大米为主要食物，尤其是亚洲国家对稻米的依赖性更强。但由于构成大米的细胞是一种储藏细胞，其内部积累了淀粉、蛋白质、脂肪等多种成分，极易受虫、霉菌侵害，加之大米脱壳去皮后，米粒表面不同程度地直接与外界环境中的温、湿、光、氧等接触而易发生吸湿、陈化、爆腰现象，由此给粮食加工企业造成较大的经济损失，消费者也常常因储藏不当而使优质大米丧失其特性，因此大米的贮藏保鲜一直是众多研究者关注的热点。而传统的储粮防治多以化学方法为主，化学药剂的长期使用不仅污染环境，而且易使害虫产生抗药性、增加防治难度，同时粮食中的残留药物也直接危害到人类健康，因此亟待研究开发出绿色的储粮、杀虫、灭霉技术。 食品辐照技术作为一种“冷处理”的物理方法，耗能少，杀虫灭菌效果明显，且不添加任何化学物质，无营养学、微生物学方面的安全问题[1]，已逐渐成为化学药物方法的有效替代和补充[2]、害虫综合防治体系中的一项重要手段[3]。食品辐照手段包括60Co、1Cs放射性