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| 复合香辛料精油对花生仁储藏期间霉菌活动和品质影响研究 | |
| 引用本文： | 刘晓丽,吴克刚,柴向华,于泓鹏,段雪娟. 复合香辛料精油对花生仁储藏期间霉菌活动和品质影响研究[J]. 粮食与油脂, 2012, 25(6): 28-31 |
| 作者姓名： | 刘晓丽 吴克刚 柴向华 于泓鹏 段雪娟 |
| 作者单位： | 广东工业大学轻工化工学院,广东广州,510006 |
| 基金项目： | 广东省科技计划农业攻关项目，广东省自然科学基金 |
| 摘 要： | 在温度为30℃、相对湿度分别为RH75%、83%、97%条件下对花生仁进行模拟储藏,研究复合香辛料精油对花生仁所含霉菌数量、过氧化值(POV)、酸价(AV)影响。结果表明,复合香辛料精油可抑制花生仁霉变,储仓内空气中精油浓度分别在125μl、175μl及150μl/L以上时,可完全抑制不同湿度下花生仁表面霉菌孢子生长;显著降低储仓内温度升高幅度及花生仁AV和POV上升速率,抑制花生仁劣变;表明香辛料精油在粮食天然保鲜熏蒸剂开发应用中具有良好前景。 |
| 关 键 词： | 香辛料 精油 花生 霉菌 |
Effects of recomposed essential oils on fungi action and quality of peanuts during storage |
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| LIU Xiao-li , WU Ke-gang , CHAI Xiang-hua , YU Hong-peng , DUAN Xue-juan. Effects of recomposed essential oils on fungi action and quality of peanuts during storage[J]. Cereals & Oils, 2012, 25(6): 28-31 | |
| Authors: | LIU Xiao-li WU Ke-gang CHAI Xiang-hua YU Hong-peng DUAN Xue-juan |
| Affiliation: | (College of Chemical Engineering and Light Industry,Guangdong University of Technology,Guangzhou 510006,Guangdong,China) |
| Abstract: | The peanuts were stored in an incubator at 30 ℃ and RH75%,83%,97% respectively for 15 days.The flora number of mould,fatty acid value(AV)as well as peroxide value(POV)in peanut were investigated.The results showed that the recomposed essential oils exhibited a strong effectiveness on control of growth of peanut fungi.The minimum inhibitory concentrations of the recomposed essential oils were 125,175 and 150 μL/L respectively.The recomposed essential oils had effective suppression effect on the deterioration in peanut quality by decreasing the degree of temperature in incubator and the values of AV and POV of the peanut.The studied results suggest that recomposed essential oils may be exploited as a natural fumigant in the peanut storage system. |
| Keywords: | spices essential oil peanut mould |
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