食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2014年
16期
112-115
,共4页
板栗仁%抑菌剂%抑菌效果
闆慄仁%抑菌劑%抑菌效果
판률인%억균제%억균효과
chestnut kernel%disinfectant%antibacterial effect
板栗不仅营养价值高，而且有一定的保健功效。但是板栗因易腐烂变质而不易保藏。新鲜板栗仁因表面保护组织的破坏而更不易保藏。以广水板栗为试材，研究了几种不同的抑菌剂对新鲜板栗仁的抑菌效果。结果显示，0.10%次氯酸钠和0.10%脱氢醋酸钠在新鲜板栗仁中的抑菌效果较好。用次氯酸钠和脱氢醋酸钠处理过的板栗仁中细菌和真菌的生长都受到了极大的抑制。特别是次氯酸钠不仅有抑菌作用，还能降低呼吸作用的强度，能显著的延长新鲜板栗仁的保鲜期。
闆慄不僅營養價值高，而且有一定的保健功效。但是闆慄因易腐爛變質而不易保藏。新鮮闆慄仁因錶麵保護組織的破壞而更不易保藏。以廣水闆慄為試材，研究瞭幾種不同的抑菌劑對新鮮闆慄仁的抑菌效果。結果顯示，0.10%次氯痠鈉和0.10%脫氫醋痠鈉在新鮮闆慄仁中的抑菌效果較好。用次氯痠鈉和脫氫醋痠鈉處理過的闆慄仁中細菌和真菌的生長都受到瞭極大的抑製。特彆是次氯痠鈉不僅有抑菌作用，還能降低呼吸作用的彊度，能顯著的延長新鮮闆慄仁的保鮮期。
판률불부영양개치고，이차유일정적보건공효。단시판률인역부란변질이불역보장。신선판률인인표면보호조직적파배이경불역보장。이엄수판률위시재，연구료궤충불동적억균제대신선판률인적억균효과。결과현시，0.10%차록산납화0.10%탈경작산납재신선판률인중적억균효과교호。용차록산납화탈경작산납처리과적판률인중세균화진균적생장도수도료겁대적억제。특별시차록산납불부유억균작용，환능강저호흡작용적강도，능현저적연장신선판률인적보선기。
Chestnut is not only a high nutritional food, but also have certain health care function. But it is not easily stored for it is highly perishable and the fresh chestnut kernel is not easily stored too for the damage of the surface protection tissue. With Guangshui chestnut as the material, the antibacterial effect of different disinfectant in fresh chestnut kernel was studied. The result shows that the antibacterial effect of 0.10%sodium hypochlorite and 0.10%sodium dehydro acetate are better in fresh chestnut kernel.The grows of the bacteria and fungus are inhibited after treated with sodium hypochlorite and sodium dehydroacetate. Especially sodium hypochlorite which has an antibacterial effect, but also can reduce the respiration intensity so it can ignificantly extend the shelf-life of fresh chestnut kernel.
