【作者】 朱佳廷； 冯敏； 刘春泉； 王玲；

【Author】 ZHU Jia-ting FENG Min LIUChun-quan WANG Ling (Institute for Application of Atomic Energy,Jiangsu Academy of Agricultural Sciences nanjing,Jiangsu 210014)

【机构】 江苏省农业科学院原子能农业利用研究所；

【摘要】 可可粉辐照杀菌效果显著,3kGy 时可可粉中微生物含量符合可可粉行标要求,5kGy 时符合食品国标要求；3～9kGy 剂量范围内,辐照对可可粉中蛋白质、可可脂、总糖及粗纤维含量影响不大,对氨基酸含量的有影响但影响大多不明显；3～7kGy 辐照的可可粉中的氨基酸总量虽然都低于未辐照可可粉中的含量,但辐照前后的差异不显著；辐照后,可可粉中可可碱的含量有所增加且在5kGy 时其含量达到最大值,而咖啡因的含量随辐照剂量的增加有上升的趋势,但其含量与辐照剂量之间没有显著的相关性。可可粉辐照杀菌的适宜剂量为3～5kGy。更多还原

【Abstract】 The decontaminative effects of ⁶⁰Co-γ ray irradiation on cocoa powder and its main nutritional components,such as protein,cocoa butter,total sugar,crude fiber,amino acid,theobromine and caffeine were studied.The results show:Irradiation treatment is very effective on eliminating microorganism in cocoa powder,and the components of microorganisms vary with irradiation dose.The number of microorganism in cocoa powder was controled standard SB/T 10209 when irradiation dose was 3.0 kGy and the national stan- dard of food when irradiation dose was 5.0 kGy.In the range of 3～9 kGy,the contens of main nutritional compnents were changed little,and the contens of most amino acids were affected to some extent but not seriously;Compared with CK,the contents of total amino acid in irradiated cocoa powder were decreased but not significantly,too.The contents of theobromine and caffeinein irradiated cocoa powder were increased, and the value of theobromine was largest at 5 kGy-dose while the value of caffeinein increased with the increasing irradiation dose without significant relevance between their values and irradiation doses.On the base of these results,we conclude that the optimal doses for cocoa powder irradiation is in the range of 3～5 kGy for the sake of various quality factors.更多还原