不同包装形式对黑芝麻储藏过程中酸值变化的影响Effect of different packaging forms on acid value change of black sesame during storage

旨在为延长黑芝麻保质期，维持其品质提供参考，以黑龙江省新鲜黑芝麻为研究对象，分别采用常规空气包装、真空包装、充氮气包装，透明、铝箔和黑色避光自封塑料袋包装，以及是否添加抗氧化剂的包装形式对黑芝麻进行储藏，考察不同包装形式对黑芝麻酸值的影响，并对黑芝麻粉碎后酸值变化进行研究。结果表明：黑芝麻敞开接触空气储存其酸值变化最大，其他包装方式均能达到延长保质期的目的；整体而言，真空环境的储存效果优于氮气和空气环境的，加抗氧化剂的储存效果优于不加抗氧化剂的；在加抗氧化剂及在空气环境不加抗氧化剂的条件下，黑色避光自封塑料袋的储存效果最好；黑芝麻粉碎后常温放置时酸值升高速率很快，储存7 d左右即超过国家标准规定的限量值。综上，黑芝麻在密封、真空条件下能够延长其存放时间，粉碎后的黑芝麻不宜常温久存。 Aiming to provide reference for prolonging the shelf-life and maintaining the quality of black sesame, fresh black sesame produced in Heilongjiang Province was used as the object of study, and the black sesame was stored by using conventional air packaging, vacuum packaging, nitrogen-filled packaging, transparent, aluminum foil and black light-avoiding self-sealing bag packaging, and whether or not to add antioxidants, respectively, to examine the effect of different packaging forms on acid value change of black sesame, and the change in acid value of crushed black sesame was also studied. The results showed that the acid value of black sesame exposed to air in the preservation changed the greatest, other packaging methods could achieve the purpose of delaying the shelf-life. On the whole, the preservation effect of the vacuum environment was better than that of nitrogen and air environment, the preservation effect of adding antioxidants was better than that of not adding antioxidants, and in the addition of antioxidants and in the air environment without antioxidants, the preservation effect of the black light-avoiding self-sealing bag was the best. The acid value of the crushed black sesame increased rapidly at room temperature, and exceeded the limit value stipulated by the national standard when they were kept for about 7 d. In conclusion, the storage time of the black sesame can be prolonged under sealed and vacuum conditions, and crushed black sesame should not be stored at room temperature for a long time.