γ辐照对脱水香葱品质的影响及工艺剂量研究OA

In order to find the appropriate process dose of gamma irradiation for dehydrated chives,different doses of gamma ray irradiation were applied to examine the effects on the main nutritional components,active substance contents and aroma characteristics.In this study,the sterilization effect was investigated with 0,1,2,3,or 4 kGy irradiation dose,and the effects on main nutritional components and volatile compounds were determined at 0,2,4,6,8,or 10 kGy.The results showed that the decimal reduction value(D10 value)for microbial reduction in dehydrated chives irradiated by gamma ray was 1.31 kGy.Compared to the control,there was no significant effect on the rehydration ratio,protein content and total phenolic content of dehydrated chives within the range of 2～10 kGy treatment dose.However,with the increase of irradiation dose,the content of reduced ascorbic acid(vitamin C,VC),flavonoids,and chlorophyll in the sample decreased in different degree.The VC content in samples was significantly lower than the control when the treatment dose above 4 kGy,and the chlorophyll content was significantly dropped when the treatment dose above 6 kGy.Moreover,flavonoids were significantly reduced when the treatment dose upon 10 kGy.Along with the irradiation dosage increase,the volatile compounds,such as esters,alcohols,and aldehydes,in dehydrated chives significantly decreased,while alkenes,benzene and alkanes increased.Radiation also led to a decrease in acids and an increase in ketones and ethers,but there was no significant correlation with dose changing.When the radiation dosage above,the relative content of volatile substances in dehydrated chives significantly variated,while there was no significant difference in aldehydes content between the dosage at 8 kGy and 10 kGy,and there was no obvious impact on appearance with treating dose upon 10 kGy.The recommended irradiation processing dose for dehydrated chives ranges from 4 kGy,as the minimum effective dose,to 10 kGy,as the maximum tolerable dose.The study provides a basis for the development of irradiation processing technology for dehydrated chives.