摘要
以枸杞多糖为研究对象,采用60Co-γ射线辐照技术,对枸杞多糖进行不同辐照剂量处理,分析结果表明:枸杞多糖经不同剂量的γ射线辐照处理在形态、色泽、气味与滋味上均无明显的改变,辐照后枸杞多糖含量分别比对照CK(48.53%)降低了3%(1.0kGy)、2.9%(2.0kGy)、0.3%(4.0kGy)、17.5%(6.0kGy)。其中,以4.0kGy辐照的降低最少仅占0.3%;随着辐照剂量增加枸杞多糖的杀菌效果分别是:细菌>酵母菌>霉菌;确定枸杞多糖达到杀菌目的而又不影响枸杞多糖含量的最低有效剂量为1.0kGy,提出最高耐受剂量为6.0kGy,适宜辐照剂量为4.0kGy。
The experiment of polysaccharide sterilized by ^60Co γ-ray irradiation with different dosage was carried out. Results showed that there was no significant changes of polysaccharide on morphologic features, color, smell and taste treated with different dosage of γ ray irradiation. Content of polysaccharide subject to irradiation was degraded at 3 % （ 1.0 k Gy）, 2.9 %（2.0 k Gy） , 0.3 % （4.0 kGy ）and 17.5 % （6.0 kGy） respectively compared with check samples, among which the lowest was 0.3% at dosage of 4.0 kGyirradiation. Sterilization effects was bacterial〉yeast〉mould fungus with irradiation dosage increase. It was determined that effective irradiation dose for polysaccharide by sterilization was 1.0 kGy as the minimum, 6.0 kGy as the highest tolerance and 4.0 kGy as the suitable.
出处
《食品研究与开发》
CAS
北大核心
2008年第2期63-65,共3页
Food Research and Development
