电离辐射对花生微生物杀灭效果及其品质影响研究

China is the world's peanut production and exporter of power. The peanuts intertill ground accumulates 400 million hectares, ranking second in the world; The annual output amount to 1,300 tons, ranking first in the world; Chinese peanut export account for over 30 percent of global peanut trade. Peanut Shells are absorbent underwater result in contamination by microbial and production of toxins. So that peanut qualities of our country are failed to reach expected standards and the warning bulletin number of exceeding microbial contamination of peanuts is on the increase, export sustained heavy economic losses, and the development of peanut industry are slow down. Therefore, it is imminent to develop safe and effective peanut microbial pollution prevention and control. The following researchs will be carried: (1) Contamination of microorganism flora of peanut are classification and identification in order to provide target bacteria of ionizing radiation . (2) Summarized lethal dose of the main microorganism flora of peanut by ionizing radiation. (3) Measured and analysed the change of proteins, amino acids, fat, fatty acids, and flavor component (pyrazine, aldehydes) caused by radiation treatment. The research result can bring better reference for sterilization and preservation of peanut and high-fat foods by ionizing radiation. Basis of preliminary work and the conditions can ensure the successful completion of this project.

我国是花生生产和出口大国，年播种面积保持在400万公顷左右，产量1300余万吨、位居世界第一。我国花生年出口量占全球贸易量的30% 以上。花生壳吸湿性强，在加工、贮藏过程中极易受到微生物的侵害并产生毒素，导致我国出口花生质量不达标而受到预警通报的数量呈上升趋势，花生最后被销毁而带来巨大经济损失，严重影响到我国花生产业的发展。为此，开展安全有效的花生微生物污染防控迫在眉睫。本项目拟开展电离辐射对花生微生物污染防控的研究：(1)分类鉴定花生中污染微生物的菌群，为电离辐射提供目标菌群；（2）明确电离辐射剂量与花生中各类菌群的致死效应；（3）分析测定电离辐射前后及贮藏过程中蛋白质、氨基酸、脂肪、脂肪酸以及吡嗪、醛类等风味物质的变化。本项目研究结果能为花生及高油脂食品的电离辐射杀菌、贮藏保鲜提供科学依据。前期工作基础和现有工作条件能确保项目顺利实施和完成。

我国是花生生产和出口大国，年出口量占全球贸易量的30% 以上。花生壳吸湿性强，在加工、贮藏过程中极易受到微生物的侵害并产生毒素，导致我国出口花生质量不达标而受到预警通报的数量呈上升趋势，花生最后被销毁而带来巨大经济损失，严重影响到我国花生产业的发展。为此，开展安全有效的花生微生物污染防控迫在眉睫项目通过4年研究，通过项目实施，1、分析带壳花生和花生籽仁中污染微生物的种类和数量，明确了花生被污染微生物的主要有细菌、霉菌和大肠杆菌，带壳花生由于跟土壤直接接触，其中的微生物含量较籽仁中的高。2、分析测定花生辐照前后以及贮藏期间的细菌、霉菌和大肠杆菌的变化，得到了带壳花生和花生籽仁的微生物辐照灭菌D10值。3、对花生辐照前后以及贮藏期间的风味变化、脂肪氧化酶变化、蛋白、粗纤维、脂肪、脂肪酸等营养的变化进行监控。通过项目实施建立了花生气味电子鼻分析方法、滋味电子舌分析方法、质构特性TPA分析方法和挥发性风味物质的顶空固相微萃取-全二维气相高分辨质谱分析方法。综合各项考察指标和辐照效果，将花生灭菌的辐照剂量控制在1.5kGy左右，结合真空包装或铝膜真空包装可将花生可将辐照剂量降低至1.0kGy以下，贮藏1年不生虫霉变；同时，发表中文核心期刊论文5篇，SCI论文1篇，申报专利1项，全面完成项目约定考核指标。