Article(id=1320880468849963076, tenantId=1146029695717560320, journalId=1260987677001138203, issueId=1320880262012056083, articleNumber=null, orderNo=null, doi=10.13386/j.issn1002-0306.2025070360, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1753804800000, receivedDateStr=2025-07-30, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1792852044545, onlineDateStr=2026-10-24, pubDate=1789401600000, pubDateStr=2026-09-15, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1792852044545, onlineIssueDateStr=2026-10-24, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1792852044545, creator=13701087609, updateTime=1792852044545, updator=13701087609, issue=Issue{id=1320880262012056083, tenantId=1146029695717560320, journalId=1260987677001138203, year='2026', volume='47', issue='18', pageStart='1', pageEnd='613', issueExtLink='null', onlineDate='null', pubDate='1789401600000', pubDateStr='2026-09-15', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=1, specialIssue=null, createTime=1792851995232, creator='13701087609', updateTime=1792921655980, updator='13701087609', preIssue=null, nextIssue=null, articleTotal=null, ext={EN=IssueExt(id=1321172440479290195, tenantId=1146029695717560320, journalId=1260987677001138203, issueId=1320880262012056083, language=EN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=), CN=IssueExt(id=1321172440479290196, tenantId=1146029695717560320, journalId=1260987677001138203, issueId=1320880262012056083, language=CN, specialIssueTitle=, coverIllustrator=null, specialIssueEditor=, specialIssueAbout=)}, issueFiles=null, downloadFileDto=null}, startPage=65, endPage=74, ext={EN=ArticleExt(id=1320880469101621318, articleId=1320880468849963076, tenantId=1146029695717560320, journalId=1260987677001138203, language=EN, title=Effects of Different Sterilization Methods on Basic Nutritional Components, Lipid Oxidation Index and Volatile Flavors of Tsamba, columnId=1320880469017735237, journalTitle=Science and Technology of Food Industry, columnName=Food Components and Quality Mechanisms, runingTitle=null, highlight=null, articleAbstract=

To determine the optimal sterilization method for tsampa storage, tsampa samples from the control, moist-heat sterilization, dry-heat sterilization, 60Co irradiation sterilization, microwave sterilization, and ozone sterilization groups were stored for 30 and 60 days. These samples were analyzed for essential nutritional components, lipid oxidation indicators, microbial indicators, and volatile flavor compounds. The samples from the moist-heat, dry-heat, and microwave sterilization groups exhibited significant alterations in moisture content (P<0.05), leading to drastic changes in other nutrient contents and high levels of lipid oxidation. All five sterilization methods demonstrated good sterilization efficacy and inhibited lipoxygenase activity (P<0.05), but significantly increased total acid and malondialdehyde contents (P<0.05). Among them, the lipid oxidation levels in the tsampa were higher in the moist heat, dry heat, and irradiation sterilization, while the ozone sterilization exhibited relatively lower in the tsampa. In total, 57 volatile compounds were detected in tsampa, including 18 aldehydes, 9 esters, 12 alcohols, 10 ketones, 3 acids, 2 furans, and 3 other substances. Moist-heat sterilization resulted in a decrease in the relative amount of organic acids, whereas dry-heat, irradiation, and microwave sterilization led to conspicuous increase in ester and acid contents. However, ozone sterilization had a relatively weak influence on volatile compound profiles, and principal component analysis showed that the ozone sterilization group and the control group had high overall similarity in volatile compounds of tsamba. Therefore, ozone sterilization is the optimal tsampa sterilization method, as it has minimal effect on the essential nutritional components and lipid oxidation indicators, while maintaining good sterilization efficiency and flavor retention.

, authors=Cuicui YU, Wenhui ZHANG*, authorsList=Cuicui YU, Wenhui ZHANG, authorCompany=null, correspAuthors=Wenhui ZHANG, authorNote=null, correspAuthorsNote=null, copyrightStatement=Copyright © 2026 Science and Technology of Food Industry. All rights reserved., copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, fund=null), CN=ArticleExt(id=1320880471773392978, articleId=1320880468849963076, tenantId=1146029695717560320, journalId=1260987677001138203, language=CN, title=不同灭菌方式对糌粑基础营养成分、脂质氧化指标和挥发性风味物质的影响, columnId=1320880469198090311, journalTitle=食品工业科技, columnName=食品组分与品质机制, runingTitle=null, highlight=null, articleAbstract=

为筛选适合糌粑贮藏的灭菌方法,将对照组、湿热灭菌组、干热灭菌组、60Co辐照灭菌组、微波灭菌组和臭氧灭菌组的糌粑分别贮藏30和60 d进行基础营养成分、脂质氧化指标、微生物指标和挥发性风味物质的检测。结果表明:湿热、干热和微波灭菌组因水分含量显著(P<0.05)差异,导致其他基础营养物质变化较大;5种不同灭菌方法对糌粑具有良好的灭菌效果,但均显著增加糌粑总酸、丙二醛含量(P<0.05),抑制脂氧合酶活性(P<0.05),其中湿热、干热和辐照灭菌组对糌粑脂质氧化程度更高,而臭氧灭菌组糌粑的脂质氧化程度相对小。其中,5组方法下糌粑共检测出57种挥发性化合物,包括18种醛类、9种酯类、12种醇类、10种酮类、3种酸类、2种呋喃类、3种其他物质;湿热灭菌组引起酸类化合物相对含量下降,干热、辐照、微波灭菌组较大幅度引起酯类和酸类化合物相对变化量增加,而臭氧灭菌组对糌粑化合物相对变化量影响相对较弱。主成分分析说明臭氧灭菌组与对照组在糌粑挥发性化合物上整体相似度高。综合评价后可知臭氧灭菌方法是一种适合糌粑的灭菌方法,对糌粑基础营养物质和脂质氧化指标的影响小,且具有较好的灭菌效果和风味保持效果。

, authors=于翠翠, 张文会*, authorsList=于翠翠, 张文会, authorCompany=null, correspAuthors=张文会, authorNote=

于翠翠(1988−),女,硕士,助理研究员,研究方向:特色农产品开发,E-mail:

, correspAuthorsNote=
张文会(1979−),男,硕士,研究员,研究方向:特色农产品开发,E-mail:。
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于翠翠(1988−),女,硕士,助理研究员,研究方向:特色农产品开发,E-mail:

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于翠翠(1988−),女,硕士,助理研究员,研究方向:特色农产品开发,E-mail:

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Food Science, 2019, 40(8): 192−201., articleTitle=null, refAbstract=null), Reference(id=1320880486445068460, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=26, rfOrder=47, authorNames=null, journalName=null, refType=null, unstructuredReference=王倩. 不同品种青稞的营养和淀粉糊化特性及面包加工适宜性研究[D]. 北京: 中国农业科学院, 2024. [WANG Qian. Study on nutrition and starch gelatinization characteristics of different varieties of highland barley and bread processing suitability[D]. Beijing: China Academy of Agricultural Sciences, 2024.], articleTitle=null, refAbstract=null), Reference(id=1320880486499594413, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=26, rfOrder=48, authorNames=null, journalName=null, refType=null, unstructuredReference=WANG Qian. Study on nutrition and starch gelatinization characteristics of different varieties of highland barley and bread processing suitability[D]. Beijing: China Academy of Agricultural Sciences, 2024., articleTitle=null, refAbstract=null), Reference(id=1320880486562508974, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=27, rfOrder=49, authorNames=null, journalName=null, refType=null, unstructuredReference=郭雅红. 炒制对青稞糌粑粉功能组分、加工特性以及储藏稳定性的影响[D]. 北京: 中国农业科学院, 2023. [GUO Yahong. Effects of frying on functional components, processing characteristics and storage stability of highland barley Ciba powder[D]. Beijing: China Academy of Agricultural Sciences, 2023.], articleTitle=null, refAbstract=null), Reference(id=1320880486629617839, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=27, rfOrder=50, authorNames=null, journalName=null, refType=null, unstructuredReference=GUO Yahong. Effects of frying on functional components, processing characteristics and storage stability of highland barley Ciba powder[D]. Beijing: China Academy of Agricultural Sciences, 2023., articleTitle=null, refAbstract=null), Reference(id=1320880486700921008, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=28, rfOrder=51, authorNames=null, journalName=null, refType=null, unstructuredReference=张垚. 青稞糌粑粉特征香气成分鉴别及产生机制初探[D]. 西宁: 青海大学, 2020. [ZHANG Yao. Identification of characteristic aroma components of highland barley Ciba powder and preliminary study on its production mechanism[D]. Xining: Qinghai University, 2020.], articleTitle=null, refAbstract=null), Reference(id=1320880486860304561, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=28, rfOrder=52, authorNames=null, journalName=null, refType=null, unstructuredReference=ZHANG Yao. Identification of characteristic aroma components of highland barley Ciba powder and preliminary study on its production mechanism[D]. Xining: Qinghai University, 2020., articleTitle=null, refAbstract=null), Reference(id=1320880486927413426, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=29, rfOrder=53, authorNames=null, journalName=null, refType=null, unstructuredReference=赵阿丹, 胡志全, 刘友明, 等. 米茶焙炒挥发性气味的形成与特征研究[J]. 中国粮油学报, 2016, 31(3): 1−6. [ZHAO Adan, Hu Zhiquan, Liu Youming, et al. Study on the formation and characteristics of volatile odor of roasted rice tea[J]. Chinese Journal of Cereals and Oils, 2016, 31(3): 1−6.], articleTitle=null, refAbstract=null), Reference(id=1320880487011299508, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=29, rfOrder=54, authorNames=null, journalName=null, refType=null, unstructuredReference=ZHAO Adan, Hu Zhiquan, Liu Youming, et al. Study on the formation and characteristics of volatile odor of roasted rice tea[J]. Chinese Journal of Cereals and Oils, 2016, 31(3): 1−6., articleTitle=null, refAbstract=null), Reference(id=1320880487090991285, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=30, rfOrder=55, authorNames=null, journalName=null, refType=null, unstructuredReference=李孟佳. 碾磨与灭酶灭菌对青稞品质特性的影响[D]. 北京: 中国农业科学院, 2022. [LI Mengjia. Effects of milling and enzyme inactivation on quality characteristics of highland barley[D]. Beijing: China Academy of Agricultural Sciences, 2022.], articleTitle=null, refAbstract=null), Reference(id=1320880487170683062, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, doi=null, pmid=null, pmcid=null, year=null, volume=null, issue=null, pageStart=null, pageEnd=null, url=null, language=null, rfNumber=30, rfOrder=56, authorNames=null, journalName=null, refType=null, unstructuredReference=LI Mengjia. Effects of milling and enzyme inactivation on quality characteristics of highland barley[D]. Beijing: China Academy of Agricultural Sciences, 2022., articleTitle=null, refAbstract=null)], funds=null, companyList=[AuthorCompany(id=1320880472046022739, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, xref=null, ext=[AuthorCompanyExt(id=1320880472054411348, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, companyId=1320880472046022739, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=Institute of Agri-products Development and Food Sciences, Xizang Academy of Agriculture and Animal Husbandry Sciences, Lhasa 850000, China), AuthorCompanyExt(id=1320880472062799957, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, companyId=1320880472046022739, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=西藏自治区农牧科学院农产品开发与食品科学研究所,西藏拉萨 850000)])], figs=[ArticleFig(id=1320880473438531690, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, language=EN, label=Fig.1, caption=Fingerprints of VOCs in tsamba under different sterilization methods, figureFileSmall=GPFtzQJaC/DsWxGLMunYEg==, figureFileBig=hpOw0umA4h6cUx1aYGJWEg==, tableContent=null), ArticleFig(id=1320880473530806379, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, language=CN, label=图1, caption=不同灭菌方法下贮藏30 d糌粑中VOCs的指纹图谱

注: 1~6分别代表对照组、湿热灭菌组、干热灭菌组、辐照灭菌组、微波灭菌组、臭氧灭菌组。

, figureFileSmall=GPFtzQJaC/DsWxGLMunYEg==, figureFileBig=hpOw0umA4h6cUx1aYGJWEg==, tableContent=null), ArticleFig(id=1320880473719550060, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, language=EN, label=Fig.2, caption=Changes of volatile components in tsamba after 30 and 60 days of storage under different sterilization methods, figureFileSmall=ja1XlZ4VHmU3S+j2ROVT1Q==, figureFileBig=lmUvylOrocrafuPGOpfB1g==, tableContent=null), ArticleFig(id=1320880473795047533, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, language=CN, label=图2, caption=贮藏30与60 d时不同灭菌方式下糌粑中挥发性成分变化

注: 1~6分别代表对照组、湿热灭菌组、干热灭菌组、辐照灭菌组、微波灭菌组、臭氧灭菌组。

, figureFileSmall=ja1XlZ4VHmU3S+j2ROVT1Q==, figureFileBig=lmUvylOrocrafuPGOpfB1g==, tableContent=null), ArticleFig(id=1320880475497934958, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, language=EN, label=Fig.3, caption=PCA score of volatile components of tsamba under different sterilization methods after 30 days of storage, figureFileSmall=0T3X5uRNDQR2wk53kuz8CA==, figureFileBig=7Col7E5bJxwmi5uhTg/RvQ==, tableContent=null), ArticleFig(id=1320880475623764079, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, language=CN, label=图3, caption=保藏30 d时不同灭菌方法下糌粑挥发性成分的PCA得分图

注: 1~6分别代表对照组、湿热灭菌组、干热灭菌组、辐照灭菌组、微波灭菌组、臭氧灭菌组。

, figureFileSmall=0T3X5uRNDQR2wk53kuz8CA==, figureFileBig=7Col7E5bJxwmi5uhTg/RvQ==, tableContent=null), ArticleFig(id=1320880475749593200, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, language=EN, label=Fig.4, caption=PCA score of volatile components of tsamba under different sterilization methods after 60 days storage, figureFileSmall=zT7e1imEMMtr8nNpxD5JmA==, figureFileBig=BU1TW9dHuVFFyBqLyT7/cQ==, tableContent=null), ArticleFig(id=1320880475846062193, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, language=CN, label=图4, caption=保存60 d时不同灭菌方法下糌粑挥发性成分的PCA得分图

注: 1~6分别代表对照组、湿热灭菌组、干热灭菌组、辐照灭菌组、微波灭菌组、臭氧灭菌组。

, figureFileSmall=zT7e1imEMMtr8nNpxD5JmA==, figureFileBig=BU1TW9dHuVFFyBqLyT7/cQ==, tableContent=null), ArticleFig(id=1320880475980279922, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, language=EN, label=Table 1, caption=

Changes of basic nutrients in tsamba under different sterilization methods

, figureFileSmall=null, figureFileBig=null, tableContent=
不同灭菌方式贮藏30 d贮藏60 d
水分(g/100 g)蛋白质(g/100 g)脂肪(g/100 g)淀粉(g/100 g)水分(g/100 g)蛋白质(g/100 g)脂肪(g/100 g)淀粉(g/100 g)
对照组6.69±0.11b11.00±0.00de1.60±0.06b72.27±0.45c6.97±0.06b11.13±0.33b1.57±0.03a66.5±0.26c
湿热灭菌组8.46±0.01a10.83±0.07e1.43±0.03c72.53±0.37c7.45±0.03a10.73±0.07d1.40±0.00b68.20±0.15b
干热灭菌组1.02±0.02f11.87±0.09a1.53±0.03bc76.17±0.64a1.85±0.03e11.53±0.03a1.43±0.03b68.77±0.03a
辐照灭菌组5.72±0.04c11.13±0.03cd1.77±0.09a73.13±0.44bc5.32±0.05d10.87±0.03cd1.47±0.03ab65.57±0.09d
微波灭菌组4.46±0.02e11.30±0.06bc1.60±0.00b71.97±0.49c5.51±0.05c11.03±0.09bc1.57±0.03a68.50±0.21ab
臭氧灭菌组5.49±0.02d11.33±0.07b1.67±0.03ab74.50±0.58b5.61±0.02c10.93±0.03c1.47±0.03ab68.17±0.09b
), ArticleFig(id=1320880476110303347, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, language=CN, label=表1, caption=

不同灭菌方法下糌粑基础营养物质变化

, figureFileSmall=null, figureFileBig=null, tableContent=
不同灭菌方式贮藏30 d贮藏60 d
水分(g/100 g)蛋白质(g/100 g)脂肪(g/100 g)淀粉(g/100 g)水分(g/100 g)蛋白质(g/100 g)脂肪(g/100 g)淀粉(g/100 g)
对照组6.69±0.11b11.00±0.00de1.60±0.06b72.27±0.45c6.97±0.06b11.13±0.33b1.57±0.03a66.5±0.26c
湿热灭菌组8.46±0.01a10.83±0.07e1.43±0.03c72.53±0.37c7.45±0.03a10.73±0.07d1.40±0.00b68.20±0.15b
干热灭菌组1.02±0.02f11.87±0.09a1.53±0.03bc76.17±0.64a1.85±0.03e11.53±0.03a1.43±0.03b68.77±0.03a
辐照灭菌组5.72±0.04c11.13±0.03cd1.77±0.09a73.13±0.44bc5.32±0.05d10.87±0.03cd1.47±0.03ab65.57±0.09d
微波灭菌组4.46±0.02e11.30±0.06bc1.60±0.00b71.97±0.49c5.51±0.05c11.03±0.09bc1.57±0.03a68.50±0.21ab
臭氧灭菌组5.49±0.02d11.33±0.07b1.67±0.03ab74.50±0.58b5.61±0.02c10.93±0.03c1.47±0.03ab68.17±0.09b
), ArticleFig(id=1320880476206772340, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, language=EN, label=Table 2, caption=

Changes of lipid oxidation indexes of tsamba under different sterilization methods

, figureFileSmall=null, figureFileBig=null, tableContent=
不同灭菌方式贮藏30 d贮藏60 d
总酸
(g/100 g)
丙二醛
(mg/100 g)
脂肪酸值
(mg/100 g)
脂氧合酶
(U/g)
总酸
(g/100 g)
丙二醛
(mg/100 g)
脂肪酸值
(mg/100 g)
脂氧合酶
(U/g)
对照组0.19±0.01d0.13±0.00e8.10±0.15d84.8±0.42a0.19±0.01e0.19±0.000e9.40±0.02c73.67±0.78a
湿热灭菌组0.26±0.01c0.32±0.00b8.77±0.14c20.83±0.78f0.29±0.01b0.31±0.003b9.02±0.01d18.73±0.24f
干热灭菌组0.26±0.01c0.28±0.00c10.03±0.12b55.53±1.79d0.28±0.02c0.28±0.000c14.57±0.03a52.67±0.30d
辐照灭菌组0.33±0.01a0.34±0.00a8.67±0.15c28.77±0.45e0.34±0.02a0.36±0.000a14.37±0.03a26.07±0.78e
微波灭菌组0.29±0.01b0.20±0.00d10.67±0.07a69.03±0.75b0.27±0.02d0.24±0.003d11.33±0.03b67.27±1.2b
臭氧灭菌组0.29±0.00b0.20±0.00d6.84±0.07e62.87±1.34c0.27±0.05d0.24±0.006d8.78±0.06e61.87±0.57c
), ArticleFig(id=1320880476315824245, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, language=CN, label=表2, caption=

不同灭菌方式下糌粑脂质氧化指标变化

, figureFileSmall=null, figureFileBig=null, tableContent=
不同灭菌方式贮藏30 d贮藏60 d
总酸
(g/100 g)
丙二醛
(mg/100 g)
脂肪酸值
(mg/100 g)
脂氧合酶
(U/g)
总酸
(g/100 g)
丙二醛
(mg/100 g)
脂肪酸值
(mg/100 g)
脂氧合酶
(U/g)
对照组0.19±0.01d0.13±0.00e8.10±0.15d84.8±0.42a0.19±0.01e0.19±0.000e9.40±0.02c73.67±0.78a
湿热灭菌组0.26±0.01c0.32±0.00b8.77±0.14c20.83±0.78f0.29±0.01b0.31±0.003b9.02±0.01d18.73±0.24f
干热灭菌组0.26±0.01c0.28±0.00c10.03±0.12b55.53±1.79d0.28±0.02c0.28±0.000c14.57±0.03a52.67±0.30d
辐照灭菌组0.33±0.01a0.34±0.00a8.67±0.15c28.77±0.45e0.34±0.02a0.36±0.000a14.37±0.03a26.07±0.78e
微波灭菌组0.29±0.01b0.20±0.00d10.67±0.07a69.03±0.75b0.27±0.02d0.24±0.003d11.33±0.03b67.27±1.2b
臭氧灭菌组0.29±0.00b0.20±0.00d6.84±0.07e62.87±1.34c0.27±0.05d0.24±0.006d8.78±0.06e61.87±0.57c
), ArticleFig(id=1320880476450041974, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, language=EN, label=Table 3, caption=

Changes of microbial indicators of tsamba under different sterilization methods

, figureFileSmall=null, figureFileBig=null, tableContent=
不同灭菌方式贮藏30 d贮藏60 d
菌落总数(CFU/g)霉菌计数 (CFU/g)酵母计数 (CFU/g)菌落总数 (CFU/g)霉菌计数 (CFU/g)酵母计数 (CFU/g)
对照组5510<104.57×1041248
湿热灭菌组<10<10<10<10<10<10
干热灭菌组35<10<10<10<10<10
辐照灭菌组<10<10<1025<10<10
微波灭菌组4010<1012<10<10
臭氧灭菌组1820<101518<10
), ArticleFig(id=1320880476588454007, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, language=CN, label=表3, caption=

不同灭菌方式下糌粑微生物指标变化

, figureFileSmall=null, figureFileBig=null, tableContent=
不同灭菌方式贮藏30 d贮藏60 d
菌落总数(CFU/g)霉菌计数 (CFU/g)酵母计数 (CFU/g)菌落总数 (CFU/g)霉菌计数 (CFU/g)酵母计数 (CFU/g)
对照组5510<104.57×1041248
湿热灭菌组<10<10<10<10<10<10
干热灭菌组35<10<10<10<10<10
辐照灭菌组<10<10<1025<10<10
微波灭菌组4010<1012<10<10
臭氧灭菌组1820<101518<10
), ArticleFig(id=1320880476731060344, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, language=EN, label=Table 4, caption=

Relative changes of various volatile compounds in tsamba under different sterilization methods during storage for 30 and 60 days

, figureFileSmall=null, figureFileBig=null, tableContent=
挥发性化合物贮藏30 d相对变化量(%)贮藏60 d相对变化量(%)
对照
灭菌组
湿热
灭菌组
干热
灭菌组
辐照
灭菌组
微波
灭菌组
臭氧
灭菌组
对照
灭菌组
湿热
灭菌组
干热
灭菌组
辐照
灭菌组
微波
灭菌组
臭氧
灭菌组
醛类100.00100.43112.34100.19118.81101.6191.3990.9097.5296.1692.8391.55
酮类100.00101.33114.2996.72106.3096.1299.87102.6995.10106.9898.04107.66
醇类100.0094.49118.14110.54106.61100.2784.7691.6186.9388.2585.2786.94
酯类100.0098.72188.29123.23149.50110.5199.5098.9197.69114.8988.77100.25
酸类100.0077.05146.04132.27105.98116.43100.0095.51113.0989.6490.95107.36
呋喃100.0096.1586.8689.1185.7693.8290.6788.9994.6295.9789.4389.09
), ArticleFig(id=1320880476840112249, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, language=CN, label=表4, caption=

贮藏30与60 d时不同灭菌方法下糌粑各类挥发性化合物相对变化量

, figureFileSmall=null, figureFileBig=null, tableContent=
挥发性化合物贮藏30 d相对变化量(%)贮藏60 d相对变化量(%)
对照
灭菌组
湿热
灭菌组
干热
灭菌组
辐照
灭菌组
微波
灭菌组
臭氧
灭菌组
对照
灭菌组
湿热
灭菌组
干热
灭菌组
辐照
灭菌组
微波
灭菌组
臭氧
灭菌组
醛类100.00100.43112.34100.19118.81101.6191.3990.9097.5296.1692.8391.55
酮类100.00101.33114.2996.72106.3096.1299.87102.6995.10106.9898.04107.66
醇类100.0094.49118.14110.54106.61100.2784.7691.6186.9388.2585.2786.94
酯类100.0098.72188.29123.23149.50110.5199.5098.9197.69114.8988.77100.25
酸类100.0077.05146.04132.27105.98116.43100.0095.51113.0989.6490.95107.36
呋喃100.0096.1586.8689.1185.7693.8290.6788.9994.6295.9789.4389.09
), ArticleFig(id=1320880476974329978, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, language=EN, label=Table 5, caption=

Changes in volatile compound composition of tsamba underdifferent sterilization methods after storage for 30 and 60 days without treatment

, figureFileSmall=null, figureFileBig=null, tableContent=
挥发化合物贮藏30 d VOCs相对变化量(%)贮藏60 d VOCs相对变化量(%)
对照组湿热
灭菌组
干热
灭菌组
辐照
灭菌组
微波
灭菌组
臭氧
灭菌组
对照组湿热
灭菌组
干热
灭菌组
辐照
灭菌组
微波
灭菌组
臭氧
灭菌组
(E)-2-壬烯醛二聚体100123.8393.92111.87116.84114.9684.8370.7478.5383.2771.0171.56
(E)-2-壬烯醛单体100111.9987.1999.8398.55100.0972.6771.3276.5274.9170.0668.85
(E)-2-辛烯醛二聚体100130.7570.177.7988.683.0885.7680.5499.3387.3583.0279.21
(E)-2-辛烯醛单体100115.1378.3490.197.698.63100.2495.18113.0294.48101.496.79
(E)-2-戊烯醛二聚体100100.4124.3490.09113.2488.11105.41105.54105.51110.98107.77107.79
(E)-2-戊烯醛单体100108.1895.77102.21107.5109.72105.16113.1893.2496.6102.11106.36
(E,E)-2,4-庚二烯醛二聚体10093.16143.35103.23126.43103.8594.1885.3291.5103.9886.795.77
(E,E)-2,4-庚二烯醛单体100115.7772.468.6197.9468.9374.4179.32101.7985.3285.1187.45
2-己烯醛二聚体100106.0994.5888.394.0587.1298.8397.9694.83102.1693.497.75
2-己烯醛单体10095.96112.05103.7113.53106.1597.9198.1592.1989.4696.3695.01
2-甲基-2-戊烯醛二聚体10078.48407.41123.29457.39103.09114.54114.82118.54100.84101102.29
2-甲基-2-戊烯醛单体10083.22202.41102.07222.4595.35104.76108.499.71111.796.83120.9
2-甲基丁醛10075.2884.5190.9198.4101.3297.9799.8697.4395.1787.0997.14
3-(甲硫基)丙醛10087.7233.22107.0442.8196.7380.6673.38102.5993.26101.6193.6
3-甲基丁醛二聚体10083.7844.3983.7888.77150.1380.177.929373.8783.4368.83
3-甲基丁醛单体100102.73118.41114.51106.6987.52100.1596.5695.2498.8792.04101.2
3-甲基-2-丁烯醛10093.36128.8198.74110.4194.4795.5893.1491.51106.6689.03103.37
苯甲醛二聚体10084.32156.41154.24142.5125.0979.2386.4791.1392.6792.8295.5
苯甲醛单体10090.42106.4111.47103.1109.7986.1789.38103.4294.1102.9898.29
庚醛100104.2150.6291.487091.2384.1688.3698.2485.3689.2284.73
己醛100107.2389.7192.05102.3593.3189.1386.0697.1285.7192.0887.98
正戊醛100100.17100.5295.24103.4891.82105.9109.59109.53107.85111.66109.47
正壬醛二聚体100130.0869.1966.0869.96103.6488.889.23124.92137.19113.0184.71
正壬醛单体100123.2180.4781.187.73116.81103.4795.54118.91124.66110.2995.91
β-环柠檬醛10081.65168.9145.07123.63111.772.5386.0367.9778.777.0376.1
丁醛10086.53116.16114.05118.39105.2974.7465.3283.2579.5580.1570.99
癸醛10097.93103.5498.38105.59105.6490.1497.0994101.7689.1574.34
(R/S)-芳樟醇二聚体10073.54145.48158.7146.228755.7685.4359.7748.4456.6657.91
(R/S)-芳樟醇单体10078.53105.81119.91109.1288.3968.2480.5976.3274.8276.5859.17
(Z)-2-戊烯醇100100.59109.8798.11102.0698.57106.28108.34100.48113.89102.94103.95
(Z)-香叶醇10087.7185.3174.04140.07103.9851.2885.0255.5457.3358.9951.98
1,8-桉叶油醇10086.28108.97114.789.182.8656.6375.5665.2267.7369.4551.9
1-己醇二聚体10094.9389.2991.3693.3284.56101.19115.23107.97108.52105.77104.11
1-己醇单体100101.12100.5594.84105.3797.76103.9101.18104.1299.0499.499.34
1-辛烯-3-醇二聚体100126.5165.875.7968.769.3178.9585.28101.2492.6690.1880.15
1-辛烯-3-醇单体100107.5881.9690.3888.3393.1494.3395.54107.5995.86100.4489.78
2-甲基-3-呋喃硫醇100111.69109.8794.98109.65104.1653.7255.9858.6165.3952.789.25
3-甲基-3-丁烯-1-醇10093.3162.92111.7965.52106.7192.8694.7575.1392.9782.3290.63
苯甲醇二聚体10061.49324.35138.08198.98132.1386.5795.4561.388.1868.9895.68
苯甲醇单体10081.66137.94111.01122.13117.3190.5793.0181.2988.4987.7198.8
1-戊醇二聚体100101.3792.7392.64100.5692.4390.5893.3193.9793.8791.6593.07
1-戊醇聚合物100105.28108.9997.85128.05100.93155.04152.82155.89150.74132.98136.65
糠醇二聚体10092.4446.3399.5442.0193.6890.2485.5882.8199.1792.3101.64
糠醇单体100102.8454.6487.258.5194.2597.5495.55103.4999.18102.4110.38
2-呋喃甲醇10093.96195.78138.79151.24157.6951.9650.3573.9152.3263.550.6
1-戊烯-3-酮100122.19112.886.9596.3190.59120.15124.52110.84139.03129.27148.17
2-丁酮10090.5102.36106.0795.8993.41105.62104.53103.1107.91106.21111.08
2-庚酮100111.3695.55103.92104.08100.1390.2792.394.6988.3591.4686.18
2-己酮100124.16104.14100.23104.1697.4696.4291.0290.5993.3589.7987.11
2-戊酮100103.71115.18113.41103.76108.9992.796.494.4893.21103.3688.38
3-戊烯-2-酮二聚体100102.24160.2108.79147.7598.2683.5183.1982.4786.7378.5381.19
3-戊烯-2-酮单体100110.89133.26100.45141.11114.08107118.41102.4291.1193.5394.07
3-羟基-2-丁酮100113.9460.5494.1967.9897.12101.49115.88120.57112.11129.06125
丙酮10082.36118.3103.3596.8591.6496.8892.5397.8494.74103.5890.47
1-辛烯-3-酮二聚体10095.06105.58100.15108.04100.3497.7596.79100.68126.8498.69132.21
1-辛烯-3-酮单体10086.689.3785.0189.8489.229781.4977.2183.0374.2985.09
环己酮10072.9174.1858.07119.872.22109.63135.1766.35167.3378.69162.95
γ-丁内酯二聚体100138.98166.97125.23123.3295.9589.897.6790.4998.99101.96101.39
γ-丁内酯单体100119.83116.67102.99105.4892.4396.2893.7693.3597.5299.97103.61
γ-己内酯二聚体10067.94154.72126.64131.1115.388.58105.1579.6697.2582.8396.16
γ-己内酯单体10078.44110.83113.51112.04112.7596.87107.5396.4895.597.65100.37
γ-壬内酯二聚体10095.96188.65128.89139.12115.2489.6191.7967.3889.9372.6584.27
γ-壬内酯单体10089.19150.3115.24117.63108.2882.9284.3771.3588.9673.7573.89
γ-戊内酯二聚体10065.74547.05162.82266.48130.696.82118.7776102.2489.24112.42
γ-戊内酯单体10062.81233.8123.24146.34112.68105112.790.02112.8399.63133.6
芳樟醇乙酸酯100132.91180.07157.45176.96148.5739.8744.2349.2558.583925.5
戊酸甲酯10092.19267.21141.47250.59117.63103.05116.57108.7989.8187.4781.31
异戊酸乙酯100125.89150.86102.72162.6106.89319.88238.5334.76469.79214.34303.65
乙酸正丁酯100132.3688.8491.74105.7482.3129.5327.0439.6126.830.3329.55
乙酸乙酯10081.1591.82110.03106.1297.9555.3147.872.7965.3765.1357.48
2-乙酰基呋喃二聚体10097.93133.5285.58113.8684.2779.4282.5479.5396.8177.0983.18
2-乙酰基呋喃单体10080.3568.3586.8874.24104.7886.6783.495.5488.5691.2987.13
2-戊基呋喃100110.1858.7194.8769.1992.41105.92101.02108.78102.5499.996.96
己酸单体10099.1296.82105.33111.9110.5995.2892.9698.8585.5993.2590.78
己酸二聚体10075.3141.96112.3122.69112.18106.31117.0393.84102.5799.28104.57
丙酸10077.18164.62116.18109.49162.25115.3135.28112.69122.01151.14124.62
苯甲酸10056.6180.77195.2879.8680.6865.16107.0853.1553.6285.7757.72
2-乙基-3,5-二甲基吡嗪二聚体100134.3548.1573.3767.0978.2973.3475.0499.8882.5674.9264.11
2-乙基-3,5-二甲基吡嗪单体100109.1280.399.1894.0997.3671.1773.993.2979.5581.772.6
柠檬烯100108.68118.24133.03127.82122.3241.3334.1941.9834.3529.4527.35
β-蒎烯10094.52101.81124.08104.74105.138.5938.9244.6237.1140.7638.52
), ArticleFig(id=1320880477142102139, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320880468849963076, language=CN, label=表5, caption=

贮藏30与60 d时不灭菌方式下糌粑挥发性化合物组成的变化

, figureFileSmall=null, figureFileBig=null, tableContent=
挥发化合物贮藏30 d VOCs相对变化量(%)贮藏60 d VOCs相对变化量(%)
对照组湿热
灭菌组
干热
灭菌组
辐照
灭菌组
微波
灭菌组
臭氧
灭菌组
对照组湿热
灭菌组
干热
灭菌组
辐照
灭菌组
微波
灭菌组
臭氧
灭菌组
(E)-2-壬烯醛二聚体100123.8393.92111.87116.84114.9684.8370.7478.5383.2771.0171.56
(E)-2-壬烯醛单体100111.9987.1999.8398.55100.0972.6771.3276.5274.9170.0668.85
(E)-2-辛烯醛二聚体100130.7570.177.7988.683.0885.7680.5499.3387.3583.0279.21
(E)-2-辛烯醛单体100115.1378.3490.197.698.63100.2495.18113.0294.48101.496.79
(E)-2-戊烯醛二聚体100100.4124.3490.09113.2488.11105.41105.54105.51110.98107.77107.79
(E)-2-戊烯醛单体100108.1895.77102.21107.5109.72105.16113.1893.2496.6102.11106.36
(E,E)-2,4-庚二烯醛二聚体10093.16143.35103.23126.43103.8594.1885.3291.5103.9886.795.77
(E,E)-2,4-庚二烯醛单体100115.7772.468.6197.9468.9374.4179.32101.7985.3285.1187.45
2-己烯醛二聚体100106.0994.5888.394.0587.1298.8397.9694.83102.1693.497.75
2-己烯醛单体10095.96112.05103.7113.53106.1597.9198.1592.1989.4696.3695.01
2-甲基-2-戊烯醛二聚体10078.48407.41123.29457.39103.09114.54114.82118.54100.84101102.29
2-甲基-2-戊烯醛单体10083.22202.41102.07222.4595.35104.76108.499.71111.796.83120.9
2-甲基丁醛10075.2884.5190.9198.4101.3297.9799.8697.4395.1787.0997.14
3-(甲硫基)丙醛10087.7233.22107.0442.8196.7380.6673.38102.5993.26101.6193.6
3-甲基丁醛二聚体10083.7844.3983.7888.77150.1380.177.929373.8783.4368.83
3-甲基丁醛单体100102.73118.41114.51106.6987.52100.1596.5695.2498.8792.04101.2
3-甲基-2-丁烯醛10093.36128.8198.74110.4194.4795.5893.1491.51106.6689.03103.37
苯甲醛二聚体10084.32156.41154.24142.5125.0979.2386.4791.1392.6792.8295.5
苯甲醛单体10090.42106.4111.47103.1109.7986.1789.38103.4294.1102.9898.29
庚醛100104.2150.6291.487091.2384.1688.3698.2485.3689.2284.73
己醛100107.2389.7192.05102.3593.3189.1386.0697.1285.7192.0887.98
正戊醛100100.17100.5295.24103.4891.82105.9109.59109.53107.85111.66109.47
正壬醛二聚体100130.0869.1966.0869.96103.6488.889.23124.92137.19113.0184.71
正壬醛单体100123.2180.4781.187.73116.81103.4795.54118.91124.66110.2995.91
β-环柠檬醛10081.65168.9145.07123.63111.772.5386.0367.9778.777.0376.1
丁醛10086.53116.16114.05118.39105.2974.7465.3283.2579.5580.1570.99
癸醛10097.93103.5498.38105.59105.6490.1497.0994101.7689.1574.34
(R/S)-芳樟醇二聚体10073.54145.48158.7146.228755.7685.4359.7748.4456.6657.91
(R/S)-芳樟醇单体10078.53105.81119.91109.1288.3968.2480.5976.3274.8276.5859.17
(Z)-2-戊烯醇100100.59109.8798.11102.0698.57106.28108.34100.48113.89102.94103.95
(Z)-香叶醇10087.7185.3174.04140.07103.9851.2885.0255.5457.3358.9951.98
1,8-桉叶油醇10086.28108.97114.789.182.8656.6375.5665.2267.7369.4551.9
1-己醇二聚体10094.9389.2991.3693.3284.56101.19115.23107.97108.52105.77104.11
1-己醇单体100101.12100.5594.84105.3797.76103.9101.18104.1299.0499.499.34
1-辛烯-3-醇二聚体100126.5165.875.7968.769.3178.9585.28101.2492.6690.1880.15
1-辛烯-3-醇单体100107.5881.9690.3888.3393.1494.3395.54107.5995.86100.4489.78
2-甲基-3-呋喃硫醇100111.69109.8794.98109.65104.1653.7255.9858.6165.3952.789.25
3-甲基-3-丁烯-1-醇10093.3162.92111.7965.52106.7192.8694.7575.1392.9782.3290.63
苯甲醇二聚体10061.49324.35138.08198.98132.1386.5795.4561.388.1868.9895.68
苯甲醇单体10081.66137.94111.01122.13117.3190.5793.0181.2988.4987.7198.8
1-戊醇二聚体100101.3792.7392.64100.5692.4390.5893.3193.9793.8791.6593.07
1-戊醇聚合物100105.28108.9997.85128.05100.93155.04152.82155.89150.74132.98136.65
糠醇二聚体10092.4446.3399.5442.0193.6890.2485.5882.8199.1792.3101.64
糠醇单体100102.8454.6487.258.5194.2597.5495.55103.4999.18102.4110.38
2-呋喃甲醇10093.96195.78138.79151.24157.6951.9650.3573.9152.3263.550.6
1-戊烯-3-酮100122.19112.886.9596.3190.59120.15124.52110.84139.03129.27148.17
2-丁酮10090.5102.36106.0795.8993.41105.62104.53103.1107.91106.21111.08
2-庚酮100111.3695.55103.92104.08100.1390.2792.394.6988.3591.4686.18
2-己酮100124.16104.14100.23104.1697.4696.4291.0290.5993.3589.7987.11
2-戊酮100103.71115.18113.41103.76108.9992.796.494.4893.21103.3688.38
3-戊烯-2-酮二聚体100102.24160.2108.79147.7598.2683.5183.1982.4786.7378.5381.19
3-戊烯-2-酮单体100110.89133.26100.45141.11114.08107118.41102.4291.1193.5394.07
3-羟基-2-丁酮100113.9460.5494.1967.9897.12101.49115.88120.57112.11129.06125
丙酮10082.36118.3103.3596.8591.6496.8892.5397.8494.74103.5890.47
1-辛烯-3-酮二聚体10095.06105.58100.15108.04100.3497.7596.79100.68126.8498.69132.21
1-辛烯-3-酮单体10086.689.3785.0189.8489.229781.4977.2183.0374.2985.09
环己酮10072.9174.1858.07119.872.22109.63135.1766.35167.3378.69162.95
γ-丁内酯二聚体100138.98166.97125.23123.3295.9589.897.6790.4998.99101.96101.39
γ-丁内酯单体100119.83116.67102.99105.4892.4396.2893.7693.3597.5299.97103.61
γ-己内酯二聚体10067.94154.72126.64131.1115.388.58105.1579.6697.2582.8396.16
γ-己内酯单体10078.44110.83113.51112.04112.7596.87107.5396.4895.597.65100.37
γ-壬内酯二聚体10095.96188.65128.89139.12115.2489.6191.7967.3889.9372.6584.27
γ-壬内酯单体10089.19150.3115.24117.63108.2882.9284.3771.3588.9673.7573.89
γ-戊内酯二聚体10065.74547.05162.82266.48130.696.82118.7776102.2489.24112.42
γ-戊内酯单体10062.81233.8123.24146.34112.68105112.790.02112.8399.63133.6
芳樟醇乙酸酯100132.91180.07157.45176.96148.5739.8744.2349.2558.583925.5
戊酸甲酯10092.19267.21141.47250.59117.63103.05116.57108.7989.8187.4781.31
异戊酸乙酯100125.89150.86102.72162.6106.89319.88238.5334.76469.79214.34303.65
乙酸正丁酯100132.3688.8491.74105.7482.3129.5327.0439.6126.830.3329.55
乙酸乙酯10081.1591.82110.03106.1297.9555.3147.872.7965.3765.1357.48
2-乙酰基呋喃二聚体10097.93133.5285.58113.8684.2779.4282.5479.5396.8177.0983.18
2-乙酰基呋喃单体10080.3568.3586.8874.24104.7886.6783.495.5488.5691.2987.13
2-戊基呋喃100110.1858.7194.8769.1992.41105.92101.02108.78102.5499.996.96
己酸单体10099.1296.82105.33111.9110.5995.2892.9698.8585.5993.2590.78
己酸二聚体10075.3141.96112.3122.69112.18106.31117.0393.84102.5799.28104.57
丙酸10077.18164.62116.18109.49162.25115.3135.28112.69122.01151.14124.62
苯甲酸10056.6180.77195.2879.8680.6865.16107.0853.1553.6285.7757.72
2-乙基-3,5-二甲基吡嗪二聚体100134.3548.1573.3767.0978.2973.3475.0499.8882.5674.9264.11
2-乙基-3,5-二甲基吡嗪单体100109.1280.399.1894.0997.3671.1773.993.2979.5581.772.6
柠檬烯100108.68118.24133.03127.82122.3241.3334.1941.9834.3529.4527.35
β-蒎烯10094.52101.81124.08104.74105.138.5938.9244.6237.1140.7638.52
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不同灭菌方式对糌粑基础营养成分、脂质氧化指标和挥发性风味物质的影响
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于翠翠 , 张文会 *
食品工业科技 | 食品组分与品质机制 2026,47(18): 65-74
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食品工业科技 |食品组分与品质机制 2026 , 47 (18) : 65 -74
不同灭菌方式对糌粑基础营养成分、脂质氧化指标和挥发性风味物质的影响
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于翠翠(1988−),女,硕士,助理研究员,研究方向:特色农产品开发,E-mail:

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于翠翠 , 张文会*
作者信息
  • 西藏自治区农牧科学院农产品开发与食品科学研究所,西藏拉萨 850000
通讯作者:
张文会(1979−),男,硕士,研究员,研究方向:特色农产品开发,E-mail:。
作者简介:

于翠翠(1988−),女,硕士,助理研究员,研究方向:特色农产品开发,E-mail:

Effects of Different Sterilization Methods on Basic Nutritional Components, Lipid Oxidation Index and Volatile Flavors of Tsamba
Cuicui YU , Wenhui ZHANG*
Affiliations
  • Institute of Agri-products Development and Food Sciences, Xizang Academy of Agriculture and Animal Husbandry Sciences, Lhasa 850000, China
出版时间: 2026-09-15 doi: 10.13386/j.issn1002-0306.2025070360
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为筛选适合糌粑贮藏的灭菌方法,将对照组、湿热灭菌组、干热灭菌组、60Co辐照灭菌组、微波灭菌组和臭氧灭菌组的糌粑分别贮藏30和60 d进行基础营养成分、脂质氧化指标、微生物指标和挥发性风味物质的检测。结果表明:湿热、干热和微波灭菌组因水分含量显著(P<0.05)差异,导致其他基础营养物质变化较大;5种不同灭菌方法对糌粑具有良好的灭菌效果,但均显著增加糌粑总酸、丙二醛含量(P<0.05),抑制脂氧合酶活性(P<0.05),其中湿热、干热和辐照灭菌组对糌粑脂质氧化程度更高,而臭氧灭菌组糌粑的脂质氧化程度相对小。其中,5组方法下糌粑共检测出57种挥发性化合物,包括18种醛类、9种酯类、12种醇类、10种酮类、3种酸类、2种呋喃类、3种其他物质;湿热灭菌组引起酸类化合物相对含量下降,干热、辐照、微波灭菌组较大幅度引起酯类和酸类化合物相对变化量增加,而臭氧灭菌组对糌粑化合物相对变化量影响相对较弱。主成分分析说明臭氧灭菌组与对照组在糌粑挥发性化合物上整体相似度高。综合评价后可知臭氧灭菌方法是一种适合糌粑的灭菌方法,对糌粑基础营养物质和脂质氧化指标的影响小,且具有较好的灭菌效果和风味保持效果。

糌粑  /  不同灭菌方式  /  基础营养成分  /  脂质氧化指标  /  挥发性风味物质

To determine the optimal sterilization method for tsampa storage, tsampa samples from the control, moist-heat sterilization, dry-heat sterilization, 60Co irradiation sterilization, microwave sterilization, and ozone sterilization groups were stored for 30 and 60 days. These samples were analyzed for essential nutritional components, lipid oxidation indicators, microbial indicators, and volatile flavor compounds. The samples from the moist-heat, dry-heat, and microwave sterilization groups exhibited significant alterations in moisture content (P<0.05), leading to drastic changes in other nutrient contents and high levels of lipid oxidation. All five sterilization methods demonstrated good sterilization efficacy and inhibited lipoxygenase activity (P<0.05), but significantly increased total acid and malondialdehyde contents (P<0.05). Among them, the lipid oxidation levels in the tsampa were higher in the moist heat, dry heat, and irradiation sterilization, while the ozone sterilization exhibited relatively lower in the tsampa. In total, 57 volatile compounds were detected in tsampa, including 18 aldehydes, 9 esters, 12 alcohols, 10 ketones, 3 acids, 2 furans, and 3 other substances. Moist-heat sterilization resulted in a decrease in the relative amount of organic acids, whereas dry-heat, irradiation, and microwave sterilization led to conspicuous increase in ester and acid contents. However, ozone sterilization had a relatively weak influence on volatile compound profiles, and principal component analysis showed that the ozone sterilization group and the control group had high overall similarity in volatile compounds of tsamba. Therefore, ozone sterilization is the optimal tsampa sterilization method, as it has minimal effect on the essential nutritional components and lipid oxidation indicators, while maintaining good sterilization efficiency and flavor retention.

tsampa  /  different sterilization methods  /  basic nutrients  /  lipid oxidation index  /  volatile flavor substances
于翠翠, 张文会. 不同灭菌方式对糌粑基础营养成分、脂质氧化指标和挥发性风味物质的影响. 食品工业科技, 2026 , 47 (18) : 65 -74 . DOI: 10.13386/j.issn1002-0306.2025070360
Cuicui YU, Wenhui ZHANG. Effects of Different Sterilization Methods on Basic Nutritional Components, Lipid Oxidation Index and Volatile Flavors of Tsamba[J]. Science and Technology of Food Industry, 2026 , 47 (18) : 65 -74 . DOI: 10.13386/j.issn1002-0306.2025070360
青稞是藏区农牧民赖以生存的粮食作物之一,其营养丰富且具有高蛋白、高维生素、高纤维和低脂肪、低糖的特点[1],富含β-葡聚糖[2],具有减缓血糖值上升、提升饱腹感、提高免疫力及稳定血糖值的功效[3]。糌粑是青藏高原的传统主食,作为“藏餐四宝”之一,通常被视为藏民的独特象征[4]。糌粑粉是将青稞籽粒炒熟后磨粉,不过筛而制成的熟化青稞粉,这很好地保留了青稞的营养特性[5]。不同的加工工艺,其加工方式、灭菌时间、灭菌温度、材料选择等方面的差异,会直接影响食品最终的质量和储藏稳定性[6]。赵波[1]对比了四种不同稳定化灭菌(过热蒸汽、常压蒸汽、炒制和微波)方式对青稞粉储藏特性的影响,发现不同稳定化灭菌方式可钝化青稞的脂肪酶和过氧化物酶。王崢等[7]对炒制后青稞糌粑粉的品质及贮藏稳定性进行研究,发现加速贮藏期间糌粑粉的脂肪含量下降,过氧化值上升,脂肪酸值、丙二醛值和酶活性均呈先上升后下降的趋势。目前糌粑在工业化生产中存在脂质易氧化酸败和质量不稳定等问题,严重制约糌粑工业发展水平[8]。现阶段研究主要集中于糌粑加工工艺及质量控制方面[9−10]以及糌粑的贮藏稳定性研究,针对糌粑灭菌方式研究有高压灭菌法、辐照灭菌法和紫外灭菌法,但市售糌粑随贮藏时间延长易发生油脂氧化, 高温高湿环境会引起脂肪、纤维等物质营养成分降解, 加快其腐败变质, 大大降低其市场价值。因此本研究借鉴中药的灭菌方式筛选合适的灭菌方法,减缓糌粑发生哈败、变质等产品品质的下降速度,延长糌粑保质期。食品中风味分析技术常用的有气相色谱-质谱联用(GC-MS)和电子鼻(E-nose)等,但其检测方法存在预处理复杂、灵敏度较低且耗时长的问题[11−14]。气相色谱-离子迁移光谱(GC-IMS)是一种较为便捷食品风味化学检测工具,检测样品不经过前处理而最大程度保留样品本身风味,且操作方便快速[11],这些优点使其在食品新鲜度及关键香气表征等方面被广泛应用。
因此本研究将对照组、湿热法、干热法、60Co辐照法、微波法和臭氧法灭菌方法下贮藏30 d和贮藏60 d糌粑的基础营养成分、脂质氧化指标、微生物指标和挥发性风味物质进行深入比较,研究不同灭菌方法对糌粑各指标的影响,为糌粑的合理贮藏提供科学的理论指导和技术依据。
糌粑 购于西藏拉萨堆龙古荣糌粑;石油醚、硫酸铜、乙酸钠、三氯乙酸、硼酸 天津市科密欧化学试剂有限公司;硫酸钾、氢氧化钠、无水乙醇、乙酸、三氯甲烷、乙二胺四乙酸二钠、亚甲蓝、硫代巴比妥酸、葡萄糖 国药集团化学试剂北京有限公司;盐酸、无水乙醚、酒石酸钾钠、对硝基苯酚、亚铁氰化钾、甲苯、甲基红、正构酮(2-丁酮、2-戊酮、2-己酮、2-庚酮、2-辛酮、 2-壬酮) 上海阿拉丁生化科技有限公司;脂氧合酶(LOX)活力检测试剂盒 碧云天生物技术有限公司;所有试剂均为国产分析纯;99.999%氮气 北京华宇气体;20 mL顶空瓶 山东海能科学仪器有限公司。
MXT-5毛细管色谱柱(15 m×0.53 mm,1.0 μm) 美国Restek公司;TST-SOX-06索氏提取器 天津市泰斯特仪器有限公司;BioTek Epoch酶标仪 美国伯腾仪器有限公司;BPH-9042精密恒温培养箱 上海一恒科学仪器有限公司;FlavourSpec®气相离子迁移谱 德国G.A.S.公司(Dortmund);CTC-PAL 3静态顶空自动进样装置 瑞士CTC Analytics AG公司。
糌粑在未密封原包装袋中放置在湿度80%,温度28 ℃环境中贮藏30和60 d后进行检测。
取100 g糌粑,参照文献[15]略有修改,在高压灭菌121 ℃条件下灭菌15 min,置洁净室内冷却至室温,置入灭菌袋密封后在湿度80%,温度28 ℃环境中贮藏30和60 d后进行检测。
取100 g糌粑样品,参照文献[15−16]略有修改,在干热灭菌160 ℃、灭菌时间60 min,置洁净室内冷却至室温,置入灭菌袋密封后在湿度80%,温度28 ℃环境中贮藏30和60 d后进行检测。
取100 g糌粑样品,参照文献[17−18]略有修改,采用60Co-γ射线进行辐照灭菌,剂量率为0.33 kGy/h,6 kGy辐照1 h,置入灭菌袋密封后在湿度80%,温度28 ℃环境中贮藏30和60 d后进行检测。
取100 g糌粑样品,参照文献[19]略有修改,频率2450 MHz(中低温),灭菌5 min,置洁净室内冷却至室温,置入灭菌袋密封后在湿度80%,温度28 ℃环境中贮藏30和60 d后进行检测。
取100 g糌粑样品,参照文献[20]略有修改,使用800 L臭氧灭菌罐;灭菌时间:210 min;臭氧浓度:80 mg/L,在洁净室内将糌粑置入灭菌袋密封后湿度80%,温度28 ℃环境中贮藏30和60 d后进行检测。
参照国家标准GB 5009.3-2016《食品中水分的测定》、GB 5009.5-2016《食品中蛋白质的测定》、GB 5009.6-2016《食品中脂肪的测定》、GB 5009.9-2016《食品中淀粉的测定》进行检测。
参照国家标准GB 12456-2021《食品中总酸的测定》、GB 5009.181-2016《食品中丙二醛的测定》、GB/T 5510-2011《粮油检验 粮食、油料脂肪酸值测定》进行检测,脂氧合酶(LOX)活力依据试剂盒方法测定。
参照GB 4789.2-2022《食品微生物学检测 菌落总数测定》进行测定,参考GB 4789.15-2010《食品微生物学检验 霉菌和酵母计数》进行测定。
称取样品2.0 g置于20 mL顶空瓶中,每个样品测定3组平行;孵化温度为80 ℃,孵育20 min,进样体积为500 µL,不分流进样,孵化转速为500 r/min,进样针温度为85 ℃。
GC条件:色谱柱温度为60 ℃,载气为高纯氮气(纯度≥99.999%);程序升压:初始流量为2.0 mL/min并保持2 min,在8 min内线性增加到10.0 mL/min,在10 min内线性增到100.0 mL/min,在10 min内线性增到150.0 mL/min。色谱运行时间为30 min,进样口温度80 ℃[14]。
IMS条件电离源:氚源(3H),迁移管长度53 mm,电场强度为500 V/cm,迁移管温度为45 ℃,漂移气为纯氮气(纯度≥99.999%),流速为5 mL/min,正离子模式。
VOCs相对变化量的计算:
$ \mathrm{R(\text{%})=T/N\times 100} $
式中:R为某种挥发性风味物质的相对变化量,%;T为灭菌后该挥发性风味物质的峰体积,a.u.;N为未灭菌该挥发性风味物质的峰体积,a.u.。
所有试验均重复3次,结果以平均值±标准差表示。采用Excel 2019和SPSS 20软件进行数据分析及绘图。利用VOCal数据灭菌软件中的Gallery Plot和Dynamic PCA等插件生成挥发性成分指纹图谱及PCA图,用于样品糌粑的挥发性有机物对比。
由表1可知不同灭菌方法对保藏30 d糌粑基础营养物质的影响:不同灭菌组与对照组水分含量存在差异显著性(P<0.05),其中湿热灭菌组提高了26.46%,干热和微波灭菌组分别降低了84.75%和33.33%。除辐照灭菌组外,其他组与对照组蛋白质含量比较呈现差异显著性(P<0.05),其中干热灭菌组增加了7.91%。湿热和辐照灭菌组与对照组脂肪含量呈现差异显著性(P<0.05),其中湿热灭菌组脂肪含量降低10.63%,辐照灭菌组脂肪含量增加10.63%。干热和臭氧灭菌组与对照组淀粉含量呈现差异显著性(P<0.05),其中干热组淀粉含量增加5.40%。将贮藏60 d各灭菌组与对照组糌粑对比可知:不同灭菌组与对照组间水分含量仍存在差异显著性(P<0.05),其中湿热灭菌组提高11.36%,干热和微波灭菌组分别降低了72.35%和17.64%。除微波灭菌组外其他组与对照组蛋白质含量存在差异显著性(P<0.05),其中湿热灭菌组降低3.59%,干热灭菌组增加3.59%。湿热、干热组与对照组间脂肪含量存在差异显著性(P<0.05),其脂肪含量分别降低10.83%、8.92%。各组与对照组淀粉含量存在差异显著性(P<0.05),其中辐照灭菌组降低1.40%,其他灭菌组增加在2.52%~3.41%之间。由此可知湿热、干热、微波灭菌组与对照组的基础营养物质显著性差异较多,这可能与糌粑水分含量变化有关。将贮藏60 d和贮藏30 d各组糌粑进行对比可知:贮藏60 d时湿热灭菌组和辐照灭菌组水分含量下降,其余各组水分含量均增加;各灭菌组脂肪和淀粉含量均降低。由以上分析可知湿热、干热和微波灭菌组因水分差异显著性导致其他基础营养物质变化较大,糌粑贮藏时间延长会导致脂肪、淀粉等营养物质降解。
丙二醛、脂肪酸值和脂氧合酶是评价粮食品质重要指标,反映粮食在加工及贮藏中品质劣变程度[21−22]。脂氧合酶主要作用是催化多不饱和脂肪酸氧化反应,生成不良气味等。由表2不同灭菌方法对保藏30 d糌粑脂质氧化指标影响:不同灭菌组与对照组总酸和丙二醛存在显著性差异(P<0.05),其中辐照灭菌组总酸增加73.68%,其他灭菌组总酸提高在36.84%~52.63%之间,湿热、干热和辐照灭菌组丙二醛含量分别增加146.15%、115.38%和183.33%,说明不同灭菌方法均可引起糌粑总酸和丙二醛含量增加。不同灭菌组与对照组间脂肪酸值存在差异显著性(P<0.05),臭氧灭菌组显著降低15.56%,其他组显著增加,其中干热和微波灭菌组分别增加23.83%、31.73%,这可能是由于高温导致游离脂肪酸氧化进一步生成氢过氧化物[23]。各组间脂氧合酶活性存在显著性差异(P<0.05),其中湿热、辐照和干热灭菌组分别降低75.61%、66.07%,34.52%,说明不同灭菌组均可降低脂氧合酶活性,起到灭酶的作用,其中湿热和辐照灭菌组对脂氧合酶灭酶效果最好。由表2可知贮藏60 d时各灭菌组与对照组糌粑的总酸、丙二醛、脂肪酸值和脂氧合酶均存在差异显著性(P<0.05),其中各灭菌组总酸和丙二醛含量显著增加,脂氧合酶活性显著降低,干热、辐照和微波灭菌组的脂肪酸值显著高于对照组。将贮藏30与60 d对照组对比可知:对照组丙二醛和脂肪酸值含量增加,脂氧合酶活性降低,各灭菌组脂肪酸值均增加,脂氧合酶活性均下降,可知随着贮藏时间延长糌粑的脂质氧化反应不断发生,糌粑正处于劣变的趋势下。由以上数据分析可知不同灭菌方法虽可抑制脂氧合酶活性,但可能是由于高温促进了糌粑中油脂的自动氧化,也加速糌粑的脂质氧化,其中湿热、干热和辐照灭菌组糌粑脂质氧化程度更高,而臭氧灭菌组糌粑的脂质氧化程度相对要小。
由表3可知不同灭菌组糌粑中微生物含量变化,糌粑贮藏30 d各灭菌组的菌落总数、霉菌与酵母计数的最高值不超过55 CFU/g,符合DBS54/2002-2017《食品安全地方标准 糌粑》标准。糌粑保藏60 d时对照组菌落总数为4.57×104 CFU/g,超出了地方标准规定,同时霉菌与酵母数量也有所增加,说明随着贮藏时间延长对照组处于腐败状态,而各灭菌组菌落总数数量变化较小,且未超出地方标准规定,说明不同灭菌组对糌粑均具有良好的灭菌效果,其中湿热灭菌组在保藏30和60 d时因菌落总数最少,效果最好。
图1为不同灭菌方法下贮藏30 d糌粑中VOCs的指纹图,各行分别代表不同灭菌方法下糌粑各挥发性有机物的信号峰,各列代表相同挥发性化合物在不同灭菌方法下信号峰[24],颜色由黑色至红色代表化合物浓度由低到高。由图1可知不同灭菌方法共检测出127种待分析峰,其中定性为57种挥发性化合物,未定性43种挥发性化合物,部分挥发性化合物因高浓度而呈现为单体、二聚体。挥发性化合物具体情况可见图1,可知57种挥发性化合物分为18种醛类、9种酯类、12种醇类、10种酮类、3种酸类、2种呋喃类、3种其他物质。这与王峥[22]、张文刚等[25]对糌粑检测到得醛类、酮类、醇类等风味物质的研究结果一致,这些风味物质构成糌粑特征性香气,赋予糌粑坚果香、焦糖味、青草味和油脂味等。
根据图1贮藏30 d糌粑VOCs指纹谱图可以看出各组挥发性化合物存在的差异,可将指纹谱图中挥发性化合物变化较为明显的区域划分为A和B两个区。贮藏30 d干热灭菌组A区中检测出30种挥发性成分呈现红色黄色斑点,说明其浓度明显高于其他组,其挥发性化合物包括2-甲基-2-戊烯醛、甲酸戊酯、γ-戊内酯、γ-壬内酯、β-环柠檬醛、乙酸芳樟酯、橙花醇、苯甲酸、(R/S)-芳樟醇、苯甲醛、γ-己内酯、1,8-桉叶油醇、癸醛、β-蒎烯、丁醛、乙酸乙酯等。贮藏30 d湿热灭菌组B区中检测出的30种挥发性成分呈现红黄色斑点,说明其浓度明显高于其他组,其挥发性化合物包括乙酸丁酯、(E,E)-2,4-庚二烯醛、(E)-2-壬烯醛、2-正丁基呋喃、正壬醛、2-乙烷基-3,5-二甲基吡嗪、1-辛烯-3-醇、己醛、(E)-2-辛醛。贮藏30 d辐照灭菌组A区中检测出的20种挥发性成分呈现红黄色斑点,说明其浓度明显高于其他组,其挥发性化合物包括β-环柠檬醛、乙酸芳樟酯、橙花醇、苯甲酸、(R/S)-芳樟醇、苯甲醛、γ-己内酯、1,8-桉叶油醇、癸醛、β-蒎烯、丁醛、乙酸乙酯。由此可知干热灭菌组、湿热灭菌组和微波灭菌组部分挥发性化合物与对照组对比存在较大差异。
参考郭雅红等[14]采用挥发性化合物相对变化量来研究糌粑VOCs的变化,不同灭菌方式下贮藏30 d糌粑挥发性化合物相对变化量可见表4。由表4糌粑贮藏30 d时与对照组对比可知:湿热灭菌组中酸类化合物相对变化量为77.05%,降低了22.95%;干热灭菌组中酯类和酸类相对变化量较大,为188.29%和146.04%,其他类化合物相对含量变幅在12%~19%之间;辐照灭菌组中酯类和酸类化合物相对变化量为123.32%和132.27%,其他类化合物相对变化量不超过11%;微波灭菌组酯类化合物相对变化量为149.50%,其他类化合物相对变化量变幅在5.98%~18.81%之间;臭氧灭菌组中酯类和酸类化合物相对变化量为110.51%、116.43%,其他化合物相对变化量在7%以下。由以上分析可知不同灭菌方法对糌粑各类挥发性化合物相对含量的影响,其中湿热灭菌组引起酸类化合物相对含量下降,干热、辐照、微波灭菌组较大幅度引起酯类和酸类化合物相对变化量增加,这可能是由于油脂氧化水解或者生成新的酯类和酸类;而臭氧灭菌组对糌粑化合物相对变化量影响相对较弱。
由表4可知贮藏60 d对照组糌粑中的酸类化合物相对变化量未变,其他类化合物相对变化量下降在0.13%至16.18%之间,说明随着贮藏时间延长大部分挥发性化合物相对量在降低。由表4可知贮藏60 d不同灭菌组与对照组糌粑对比可知:湿热灭菌组各类化合物相对变化量变幅在6.85%以下,干热灭菌组酸类化合物相对变化量最大,为113.09%,其他类化合物相对变化量变幅在6.13%以下;辐照灭菌组酯类化合物相对变化量最大,为114.89%,其他类化合物相对变化量变幅在7.11%以下;微波灭菌组各类化合物相对变化量降低11%以下,臭氧灭菌组各类化合物相对变化量变幅在7.5%以内。对比贮藏60 d和贮藏30 d糌粑可知,湿热灭菌组酮类、酯类和酸类化合物相对变化量增加,干热、辐照、微波和臭氧灭菌组呋喃类化合物相对变化量增加,臭氧组酮类化合物相对变化量增加,剩余化合物相对变化量均降低。由以上分析可知随着贮藏时间延长大部分挥发性化合物相对量在降低,湿热和臭氧灭菌组化合物相对变化量在长期贮藏中表现相对稳定。
不同灭菌方法下糌粑挥发性化合物组成的变化可见表5。醛类主要是由于脂质氧化降解得到的,其阈值普遍较低,是植物中产生芳香气味的主要成分,对糌粑总体风味有重要影响[26]。因醛类含量较高,因此可赋予糌粑炒制的香气和脂肪的香味[27]。糌粑检测到18种醛类化合物可见表5,包括(E)-2-壬烯醛、2-甲基丁醛、苯甲醛、β-环柠檬醛、丁醛、癸醛等。其中贮藏30 d时湿热组糌粑的(E)-2-辛烯醛(包括单体和二聚体相对变化量之和平均值)、正壬醛的VOCs增加20%以上,其气味可描述为土豆、豌豆,玫瑰、柑橘等香气,有强的油脂气味。贮藏30 d时干热组、辐照和微波组中部分挥发性化合物如苯甲醛、β-环柠檬醛等VOCs增加20%以上,其气味可描述为洋葱、肉香、果香、 苦杏仁、樱桃及坚果香、果香、清香、薄荷。将贮藏60 d与贮藏30 d糌粑中醛类化合物相对变化量对比可知:对照组和灭菌组中大部分化合物VOCs含量降低,但也有物质如正戊醛等VOCs含量增加,其气味描述为青草气味,带微弱香蕉味,味刺激。
醇类物质是由氢过氧化物分解或醛类降解而产生[22,28],在高温可发生酯化、裂解和缩合等反应,最后使糌粑中醇类化合物含量降低而酯类化合物含量增加,而醇类化合物因阈值较高对风味贡献较小。糌粑粉中检测到的12种醇类化合物主要包括(R/S)-芳樟醇、(Z)-香叶醇、苯甲醇、1-戊醇、糠醇、2-呋喃甲醇等。其中贮藏30 d糌粑干热组、辐照组和微波组的(R/S)-芳樟醇、苯甲醇VOCs含量增加20%以上,其气味可描述为柑橘、玫瑰、木质、蓝莓味,甜的、芳香的、轻微的露香味等。将贮藏60 d与贮藏30 d糌粑醇类化合物相对变化量对比可知:贮藏60 d对照组糌粑中1-戊醇VOCs含量增加超过20%。其气味描述为香膏味;各灭菌组贮藏60 d糌粑中大部分醇类化合物相对变化量降低,但1-戊醇等VOCs含量增加超过20%。
酮类是植物中产生芳香气味的主要的挥发物[27],在炒制及贮藏期间含量呈下降趋势,这可能与酯类分解、脂肪氧化或糖类热降解有关,其阈值比醛类化合物要高因而对炒制风味影响相对降低[28]。糌粑粉中共检测到10种酮类化合物主要包括1-戊烯-3-酮、2-己酮、3-戊烯-2-酮等。其中贮藏30 d糌粑的湿热组1-戊烯-3-酮、丙酮、环己酮和2-己酮VOCs相对变化量增加20%,其气味描述为含有强烈刺激性气味;干热组和微波组中3-戊烯-2-酮VOCs相对变化量增加20%,其气味可描述为水果香,贮藏期间变为辛辣的刺激味。将贮藏60 d与贮藏30 d糌粑中酮类化合物相对变化量对比可知:对照组中1-戊烯-3-酮VOCs含量增加20%;部分灭菌组某些挥发性化合物如3-羟基-2-丁酮、环己酮和1-戊烯-3-酮VOCs含量增加超过20%,其气味描述为黄油味、奶油味和强烈的刺激性气味、泥土味。
酯类化合物是由短链脂肪酸和醇通过酯化反应生成的,其阈值较低可赋予糌粑粉果香、甜香等气味[22,29]。糌粑粉中检测到9种酯类物质包括:γ-丁内酯、异戊酸乙酯、乙酸乙酯、芳樟醇乙酸酯等。贮藏30 d糌粑的湿热组中γ-丁内酯、异戊酸乙酯、芳樟醇乙酸酯、乙酸正丁酯VOCs增加20%,其他物质VOCs降低较多;干热组、辐照组和微波组大部分化合物的VOCs含量增加。将贮藏60 d与贮藏30 d糌粑中酯类物质相对变化量对比可知:贮藏60 d对照组糌粑中异戊酸乙酯VOCs含量变化增加;其余部分挥发性化合物相对变化量变化降低;贮藏60 d各灭菌组中γ-戊内酯、戊酸单酯、异戊酸乙酯的VOCs相对变化量增加,其他挥发性化合物相对变化量降低,有部分相对变化量降低超20%。总体上来说各灭菌组对酯类化合物影响较大,其挥发性化合物相对变化量较大。
杂环类化合物主要是以呋喃类和吡嗪类为主[14],糌粑粉中检测到2种呋喃类化合物和1种吡嗪类化合物,其中贮藏30 d不同灭菌组糌粑中大部分各挥发性化合物VOCs含量降低。将贮藏60 d与贮藏30 d糌粑中吡嗪类和呋喃类相对变化量对比可知:贮藏60 d对照组中各化合物VOCs 含量大部分降低;除湿热组外,各灭菌组中的2-戊基呋喃相对变化量增加,其气味可描述为果香、清香、豆香和泥土及类似蔬菜香韵。
酸类化合物是糌粑产生异味的主要挥发性化合物[23,30]。糌粑粉中检测到的酸类物质包括己酸、丙酸、苯甲酸,其中贮藏30 d干热组和辐照组中苯甲酸VOCs含量增加超20%,干热组和臭氧组的丙酸VOCs含量增加超20%。将各组贮藏60 d与贮藏30 d糌粑中酸类相对变化量对比可知:贮藏60 d对照组、湿热组、辐照组、微波组丙酸VOCs含量增加,其风味可描述为酸奶酪味、醋味;各灭菌组中乙酸类单体相对变化量降低。糌粑粉中检测到的其他类化合物包括柠檬烯、β-蒎烯,贮藏30 d各灭菌组糌粑柠檬烯、β-蒎烯VOCs含量增加,贮藏60 d各组糌粑中其VOCs含量降低。
1组样品为贮藏30 d糌粑,2组样品为贮藏60 d糌粑,将两者挥发性物质进行指纹图谱比较见图2,由图可知贮藏60 d糌粑挥发性有机化合物间差异和保藏30 d结果一致,均在A区和B区有相同的差异,同时可发现贮藏60 d糌粑挥发性化合物VOCs含量浓度低于贮藏30 d糌粑挥发性化合物VOCs含量,根据表5可知挥发性有机化合物在贮藏30 d时某些化合物相对变化量过高或较低,但贮藏60 d时其相对变化量都会向对照组靠近,说明不同灭菌间糌粑挥发性化合物含量差异在变小。
图3为保藏30 d时不同灭菌方法下糌粑挥发性成分的PCA得分图,由图3可知,对照组和臭氧灭菌组在第四象限,湿热灭菌组在第一象限,辐照灭菌组在第三象限,干热和微波灭菌组在第二象限,从样本空间分布来看表明对照组和臭氧灭菌组样本相互聚集,干热灭菌组和微波灭菌组样本相互聚集,而对照组、臭氧组与其余灭菌组样本存在明显的空间分离趋势。图4为保藏60 d时同灭菌方法下糌粑挥发性成分的PCA得分图,可知结果与保藏30 d时不同灭菌组PCA结果相似。表明不同灭菌方式能够影响糌粑挥发性物质整体组成特征。因此对照组与臭氧灭菌组样本相互聚集,说明臭氧灭菌组与对照组在糌粑挥发性化合物上整体相似度高。
不同灭菌方式对糌粑基础营养物质和脂质氧化指标有影响,且对糌粑均有良好灭菌效果,其中湿热、干热和微波灭菌组因水分变化导致其他营养物质变化较大,对糌粑脂质氧化程度更高。检测共鉴定出57种挥发性化合物,分别为18种醛类、9种酯类、12种醇类、10种酮类、3种酸类、2种呋喃类,3种其他物质。其中湿热灭菌组引起酸类化合物相对化合物下降,干热、辐照、微波灭菌组引起酯类和酸类化合物相对变化量增加,而臭氧灭菌组对糌粑化合物相对变化量影响相对较弱,与对照组的挥发性化合物含量相似且在长期贮藏中表现相对稳定。因此从糌粑的基础营养物质、脂质氧化指标、微生物指标及挥发性风味物质四方面比较可知:臭氧灭菌法是适合糌粑灭菌的方法,对糌粑基础营养物质和脂质氧化指标的影响小,且具有较好的灭菌效果和风味保持效果。

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2026年第47卷第18期
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doi: 10.13386/j.issn1002-0306.2025070360
  • 接收时间:2025-07-30
  • 首发时间:2026-10-24
  • 出版时间:2026-09-15
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  • 收稿日期:2025-07-30
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    西藏自治区农牧科学院农产品开发与食品科学研究所,西藏拉萨 850000

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张文会(1979−),男,硕士,研究员,研究方向:特色农产品开发,E-mail:。
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2种不同金属材料的力学参数
科
Family
属数
Number of
genus
种数
Number of
species
占总种数比例
Percentage of
total species (%)
属
Genus
种数
Number of
species
占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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