食品与发酵工业 >

2026 , Vol. 52 >Issue 9: 221 - 228

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044172

研究报告

γ射线辐照和贮藏温度对芝麻酱食用品质的影响

  • 王娴 ,
  • 郭珊珊 ,
  • 吕培杰 ,
  • 梁强 ,
  • 杨淼 ,
  • 张栋 ,
  • 张殿鹤 ,
  • 陈思思 ,
  • 闫慧丽
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  • 1(河南省科学院同位素研究所有限责任公司,河南 郑州,450015)
    2(河南省淇花食用油有限公司,河南 鹤壁,458000)
第一作者：博士研究生(闫慧丽助理研究员为通信作者,E-mail:yanhuili@hnas.ac.cn)

收稿日期: 2025-08-08

  修回日期: 2025-08-21

  网络出版日期: 2026-06-03

基金资助

河南省科学院高水平成果奖励与培育项目(20252304001);中央引导地方科技发展资金项目(Z20241471142);河南省科学院基本科研业务费项目(20250604001,20250604004)

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Impact of γ-ray irradiation and storage temperature on the eating quality of sesame paste

  • WANG Xian ,
  • GUO Shanshan ,
  • LYU Peijie ,
  • LIANG Qiang ,
  • YANG Miao ,
  • ZHANG Dong ,
  • ZHANG Dianhe ,
  • CHEN Sisi ,
  • YAN Huili
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  • 1(Isotope Institute Co. Ltd., Henan Academy of Sciences, Zhengzhou 450015, China)
    2(Henan Qihua Edible Oil Co.Ltd., Hebi 458000, China)

Received date: 2025-08-08

  Revised date: 2025-08-21

  Online published: 2026-06-03

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摘要

为探究辐照技术在芝麻酱加工过程应用的可行性,该文考察γ射线辐照(0~5 kGy)处理后的芝麻酱在不同贮藏温度(25、45 ℃)下营养成分、安全指标和感官品质的变化。结果显示,3 kGy以内的辐照剂量对芝麻酱的脂肪含量、蛋白质含量、酸价和过氧化值基本不产生显著的负面影响,但45 ℃贮藏会导致酸价大幅上升;辐照对维生素E具有一定的破坏作用,但3 kGy剂量辐照的样品维生素E含量相对对照组提高10.50%;辐照对芝麻酱香气、滋味整体无明显影响,但45 ℃贮藏会增大对照组与辐照组的气味差异。该文为辐照技术在芝麻酱及其复合调味酱加工中的应用提供理论参考。

关键词： 芝麻酱; γ射线; 贮藏温度; 营养; 风味; 安全

本文引用格式

王娴 , 郭珊珊 , 吕培杰 , 梁强 , 杨淼 , 张栋 , 张殿鹤 , 陈思思 , 闫慧丽 . γ射线辐照和贮藏温度对芝麻酱食用品质的影响[J]. 食品与发酵工业, 2026 , 52(9) : 221 -228 . DOI: 10.13995/j.cnki.11-1802/ts.044172

Abstract

To investigate the feasibility of applying irradiation technology in sesame paste processing, this study examined the effects of γ-ray irradiation (0-5 kGy) on the nutritional components, safety indicators, and sensory attributes of sesame paste stored at different temperatures (25 ℃ and 45 ℃).Results indicated that irradiation had little negative effect on the lipid contents, protein contents, acid values and peroxide values within the doses of 3 kGy.However, storage at 45 ℃ dramatically increased acid values.While irradiation caused some degradation of vitamin E, the vitamin E content in sample irradiated at 3 kGy was 10.50% higher than that in the control group.Overall, irradiation had no significant impact on the aroma and taste of sesame paste.Nevertheless, storage at 45 ℃ amplified the difference in odor between the irradiated groups and the control group.This study provides theoretical basis for the application of irradiation in the processing of sesame paste and its compound seasonings.

Key words： sesame paste; γ-ray; storage temperature; nutrition; flavor; safety

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