延长香榧坚果保藏期的试验研究
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摘要
为了延长香榧坚果的保藏期,分别考察了添加抗氧化剂、脱氧剂以及不同包装材料对香榧贮藏期间品质的影响。研究了贮藏期间酸价、过氧化值、p-茴香胺值和碘值的变化规律,探寻延缓香榧氧化酸败的方法。研究结果表明:添加抗氧化剂、脱氧剂及复合材料包装均能不同程度地延缓香榧氧化酸败进程,提高香榧坚果贮藏的稳定性;复合抗氧化剂的抗氧化性能优于单一抗氧化剂,最优复配方案为"0. 015 g100 g TBHQ+0. 010 g100 g BHT";相对于其他包装材料,采用铝膜牛皮纸复合材料包装香榧坚果更能维持其贮藏期间的品质;加入脱氧剂可有效抑制香榧酸败劣变,提高其贮藏性能。
In order to extend the shelf life of torreya grandis nuts,effects of antioxidant,deoxidant and different packaging materials on the quality properties of torreya grandis nuts are investigated during storage. Changes in acid value,peroxide value,p-anisidine value and iodine value are monitored for discussing the methods of inhibiting oxidation. Results indicate that antioxidant,deoxidant and composite packaging could all reduce the oxidation and rancidity process in varying degrees,and improve the storage stability of products. The combined antioxidant has obvious synergistic effect,and the antioxidant combined with 0. 015 g/100 g TBHQ,0. 010 g/100 g BHT is the best.Torreya grandis nuts packaging with kraft/aluminium foil maintains the quality during storage,when compared with other packaging materials. Adding deoxidant could effectively inhibit oil rancidity,and improve the storage properties.
In order to extend the shelf life of torreya grandis nuts,effects of antioxidant,deoxidant and different packaging materials on the quality properties of torreya grandis nuts are investigated during storage. Changes in acid value,peroxide value,p-anisidine value and iodine value are monitored for discussing the methods of inhibiting oxidation. Results indicate that antioxidant,deoxidant and composite packaging could all reduce the oxidation and rancidity process in varying degrees,and improve the storage stability of products. The combined antioxidant has obvious synergistic effect,and the antioxidant combined with 0. 015 g/100 g TBHQ,0. 010 g/100 g BHT is the best.Torreya grandis nuts packaging with kraft/aluminium foil maintains the quality during storage,when compared with other packaging materials. Adding deoxidant could effectively inhibit oil rancidity,and improve the storage properties.
引文
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[15]裴祎荣,于佳佳,陈欣.坚果仁铝塑复合膜包装结构的性能比较与剖析[J].包装工程,2016(5):89-93.
[2]郭磊.香榧不同组织挥发性成分分析及果壳活性炭的制备[D].合肥:安徽农业大学,2014:10-20.
[3]于美.香榧子蛋白及饼粕水提取物的研究[D].无锡:江南大学,2017:1-5.
[4]贾晓会.香榧叶化学成分及抗氧化、抗疲劳活性研究[D].杭州:浙江农林大学,2017:3-10.
[5]于勇杰.香榧假种皮挥发油的提取、成分分析及抗氧化和抑菌作用研究[D].宁波:宁波大学,2015:5-10.
[6]SAEED M K,DENG Y,PARVEEN Z,et al.Studies on the Chemical Constituents of Torreya Grandis Fort ex.Lindl[J].Journal of Applied Sciences,2007,7(2):269-273.
[7]SAEED M K,DENG Y,DAI R,et al.Appraisal of Antinociceptiveand Anti-Inflammatory Potential of Extract and Fractions From the Leaves of Torreya Grandis Fort ex.Lindl[J].Journal of Ethnopharmacology,2010,127(2):414-418.
[8]KENMOGNE-DOMGUIA H B,MEYNIER A,BOU-LANGER C,et al.Lipid Oxidation in Food Emulsions Under Gastrointestinal-Simulated Conditions:The Key Role Of Endogenous Tocopherols and Initiator[J].Food Digestion,2012(3):46-52.
[9]KENMOGNE-DOMGUIA H B,MOISAN S,VIAU M,et al.The Initial Characteristics of Marine Oil Emulsions and the Composition of the Media Inflect Lipid Oxidation During in Vitro Gastrointestinal Digestion[J].Food Chemistry,2014,152:146-154.
[10]刘力,史娟,张攀,等.如意草提取物对油脂抗氧化作用研究[J].中国油脂,2016,41(9):95-97.
[11]食品添加剂使用标准:GB2760-2014[S].北京:中国标准出版社,2014.
[12]秦亚南,王玲,谢远东,等.葡萄籽油的氧化稳定性[J].食品与发酵工业,2017(11):95-100.
[13]邹建云,郭刚军,徐荣.不同包装方式开口带壳澳洲坚果储存过程中品质变化研究[J].食品工业,2014(8):152-155.
[14]段雷.基于感官评价的坚果制品食品包装设计研究[J].食品研究与开发,2016,37(23):14-16.
[15]裴祎荣,于佳佳,陈欣.坚果仁铝塑复合膜包装结构的性能比较与剖析[J].包装工程,2016(5):89-93.