摘要
为探究更有利于保留蜂花粉原有营养和风味的杀菌方法,本研究分别用辐照、超高压和高压静电场3种非热杀菌技术处理蜂花粉,并测定营养及风味的指标。结果表明,7 kGy辐照、500 MPa超高压、30 kV高场强处理对蜂花粉中的微生物均有抑制作用,且辐照对细菌的抑制效果较好,超高压和高压静电场对真菌的抑制效果较好。经500 MPa超高压处理后,蜂花粉脂类含量增加了23.3%,酚酸等活性成分含量增加,且其抗氧化活性降低程度最小,颜色和风味最接近未处理蜂花粉;30 kV高场强处理后,蜂花粉抗氧化活性显著下降、颜色偏深偏暗;7 kGy辐照处理后产生了明显的辐照味。综上,蜂花粉经超高压灭菌能达到较好的杀菌效果,而且能最大限度保持蜂花粉原有品质。本研究为非热杀菌技术在蜂花粉加工产业中的应用提供了理论依据。
In order to explore beneficial sterilization methods for the retaining of the original nutrition and flavor of bee pollen,three non-thermal sterilization treatments,irradiation sterilization(IS),ultra-high pressure(UHP)and voltage electrostatic field(HVEF)were used to treat bee pollen.The results showed that 7 kGy irradiation,500 MPa ultra-high pressure and 30 kV high field intensity had inhibitory effects on microorganism in bee polle,and IS exhibited better inhibitory effects on bacteria,while UHP and HVEF had better inhibitory effects on fungi.After 500 MPa ultra-high pressure,there was a 23.3%increase in fat,the content of active phenolic acid ingredients increased,and the color and flavor was the closest to the untreated bee pollen;after 30 kV high field intensity the antioxidant activity decreased significantly,and the color was darker.After 7 kGy irradiation,obvious radiation smell could generate.In summary,UHP-treated bee pollen could achieve better sterilization effect and mostly maintain the original quality.The study provides theoretical basis for the application of non-thermal sterilization technology in bee pollen processing industry.
作者
延莎
王斐然
赵柳微
吴黎明
YAN Sha;WANG Feiran;ZHAO Liuwei;WU Liming(Institue of Apicultural Research,Chinese Academy of Agricultural Sciences,Beijing 100093;College of Food Science and Engineering,Shanxi Agricultural University,Taigu,Shanxi 030801)
出处
《核农学报》
CAS
CSCD
北大核心
2020年第8期1754-1762,共9页
Journal of Nuclear Agricultural Sciences
基金
现代农业产业技术体系(CARS45-KXJ8)。
关键词
蜂花粉
非热杀菌
营养成分
功能活性
风味
bee pollen
non-thermal sterilization
nutrients
functional activity
flavor
