食品科学 ›› 2018, Vol. 39 ›› Issue (6): 252-257.doi: 10.7506/spkx1002-6630-201806039

• 工艺技术 • 上一篇    下一篇

薏米贮藏过程中异味控制条件的优化

王沙沙1,李长凤1,谭悦1,徐瑶1,夏季1,丁涌波1,阚建全1,2,3,*   

  1. (1.西南大学食品科学学院,重庆 400715;2.重庆市农产品加工及贮藏重点实验室,重庆 400715;3.农业部农产品贮藏保鲜质量安全风险评估实验室(重庆),重庆 400715)
  • 出版日期:2018-03-25 发布日期:2018-03-14
  • 基金资助:
    中华人民共和国农业部财政专项(农财发[2015]49号GJFP201501201)

Optimization of Storage Conditions for Inhibiting Off-Flavor Formation in Adlay Seed

WANG Shasha1, LI Changfeng1, TAN Yue1, XU Yao1, XIA Ji1, DING Yongbo1, KAN Jianquan1,2,3,*   

  1. (1. College of Food Science, Southwest University, Chongqing 400715, China; 2. Key Laboratory of Processing and Storage of Agricultural Products of Chongqing 400715, China; 3. Laboratory of Quality & Safety Risk Assessment for Agro-Products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing 400715, China)
  • Online:2018-03-25 Published:2018-03-14

摘要: 研究贮藏温度、包装方式和抗氧化剂添加量对薏米异味产生程度的影响,采用顶空固相微萃取-气相色谱-质谱联用法对薏米贮藏过程中的异味物质进行分析,并通过正交试验对薏米贮藏过程中的异味控制条件进行优化。结果表明:通过控制贮藏温度、包装方式和抗氧化剂添加量能有效抑制薏米贮藏中异味的产生,三者对薏米异味影响的主次顺序为抗氧化剂添加量>贮藏温度>包装方式;控制薏米异味的较优条件为贮藏温度4?℃、不透光真空包装、混合抗氧化剂(BHA-TBHQ质量比4∶1)添加量0.01%,此条件下贮藏6个月,薏米异味评分最低为2.5。

关键词: 薏米, 异味, 贮藏, 优化

Abstract: The effect of storage temperature, packaging method and antioxidant on the off-odor of adlay seeds was examined and the off-flavor compounds of stored adlay seeds were measured by head space solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). Meanwhile, optimization of storage conditions for inhibiting off-flavor formation in adlay seeds was carried out using orthogonal array design method. The results showed that off-flavor formation could be restrained by using the appropriate storage temperature, antioxidant and packaging method. The effects of the three factors on the off-flavor score of adlay seeds were in the following order: antioxidant > storage temperature > packaging method. The optimum conditions were determined as storage at 4 ℃ and opaque and vacuum packaging with addition of 0.01% blended antioxidants (BHA:TBHQ = 4:1). After 6 months of storage under the optimized conditions the off-flavor score was at the lowest level of 2.5.

Key words: adlay, off-flavor, storge, optimization

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