60Co-γ射线对葡萄籽超微粉辐照灭菌及对其主要功能性成分的影响

doi:10.7506/spkx1002-6630-200913022

食品科学 ›› 2009, Vol. 30 ›› Issue (13): 97-100.doi: 10.7506/spkx1002-6630-200913022

60Co-γ射线对葡萄籽超微粉辐照灭菌及对其主要功能性成分的影响

王华^1,2，徐春雅³，李倩倩³，范毅强³

1.西北农林科技大学葡萄酒学院 2.陕西省葡萄与葡萄酒工程技术研究中心 3.西北农林科技大学食品科学与工程学院

收稿日期:2008-09-11 修回日期:2009-01-20 出版日期:2009-07-01 发布日期:2010-12-29
通讯作者: 王华 E-mail:wanghua@nwsuaf.edu.cn
基金资助:
陕西省13115 重大科技专项项目(2007ZDKG-09)

Effects of 60Co-Gamma-ray Irradiation on Sterilization and Main Functional Components of Grape Seed Superfine Powder

WANG Hua1,2，XU Chun-ya3，LI Qian-qian3，FAN Yi-qiang3

1. College of Enology, Northwest A&F University, Yangling 712100, China；
2. Research Center for Viti-Viniculture of Shaanxi Province, Yangling 712100,China；
3. College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China

Received:2008-09-11 Revised:2009-01-20 Online:2009-07-01 Published:2010-12-29
Contact: WANG Hua E-mail:wanghua@nwsuaf.edu.cn

摘要/Abstract

摘要：

研究60Co- γ射线辐照葡萄籽超微粉的灭菌效果及对其主要功能性成分的影响。结果表明，辐照能有效的杀灭葡萄籽超微粉中的微生物。随着辐照剂量的增加，葡萄籽超微粉中的含菌量呈同步下降趋势，细菌和霉菌的D10 值分别为3.51、4.26kGy，霉菌对60Co-γ射线耐受力高于细菌。适宜的辐照加工剂量为8～9kGy。葡萄籽超微粉经过8kGy 辐照后其卫生指标达到保健品国家标准要求，总多酚、原花青素和白藜芦醇含量无显著变化。经辐照灭菌后的葡萄籽超微粉具有较好的耐贮藏性，可有效地提高保质期。

关键词: 葡萄籽, 超微粉, 6 0Co- γ射线, 辐照, 灭菌, 功能性成分

Abstract:

The effects of different doses of 60Co gamma-ray on the total bacterial, coliform and mould counts of grape seed superfine powder were explored according to the Chinese national standards of GB4789.2 — 2003, GB4789.3 — 2003 and GB4789.15—2003, respectively, and the changes in main functional components including total ployphenols, procyanidines and resveratrol of the grape seed superfine powder irradiated by different doses of 60Co gamma-ray were investigated and the mathematical models of their contents as a function of irradiation dose of 60Co gamma-ray were established. The results showed that 60Co gamma-ray irradiation could effectively kill bacteria, coliform and mould in the grape seed superfine powder, and the percentages of these microorganisms synchronously decreased with the increase of irradiation dose. The D10 values of bacteria and mould were 3.51 and 4.26 kGy respectively, the tolerance of mould to irradiation was higher than that of bacteria, and the optimum irradiation dose for sterilization was in the range of 8－9 kGy. After the 60Co gamma irradiation at 8 kGy, the hygienic target of the grape seed superfine powder fitted the Chinese national standard of health products, and the contents of total polyphenols, procyanidines and resveratrol did not significantly change. Furthermore, the grape seed superfine powder had better storability to lengthen the storage life and maintain good quality after sterilization by 60Co gamma-ray.

Key words: grape seeds, superfine powder, 60Co gamma-ray, irradiation, sterilization, functional components

中图分类号:

TS205.9

王华1,2，徐春雅3，李倩倩3，范毅强3. 60Co-γ射线对葡萄籽超微粉辐照灭菌及对其主要功能性成分的影响[J]. 食品科学, 2009, 30(13): 97-100.

WANG Hua1,2，XU Chun-ya3，LI Qian-qian3，FAN Yi-qiang3. Effects of 60Co-Gamma-ray Irradiation on Sterilization and Main Functional Components of Grape Seed Superfine Powder[J]. FOOD SCIENCE, 2009, 30(13): 97-100.

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60Co-γ射线对葡萄籽超微粉辐照灭菌及对其主要功能性成分的影响

Effects of 60Co-Gamma-ray Irradiation on Sterilization and Main Functional Components of Grape Seed Superfine Powder

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