| Dry Cargya cathayensis Sarg nuts were exposed to 60Co γ irradiation for 0, 0.8, 2.0, 5.0, 8.0 kGy and then stored under the condition of (2±0.5)℃ and 70%-80% of humidity for 180 d. The contents of crude fat, crude protein, fatty acid in oil, vitamin E and acid value, peroxide value, O-2· generation rate, oxidative induction temperature and oxidative induction time were monitored during storage. The results showed that irradiation treatment of 5.0, 8.0 kGy significantly intensified the rise of acid value, peroxide value and O-2· generation rate, and decreased the contents of crude fat, unsaturated fatty acids and vitamin E, and also reduced the oxidative induction temperature and oxidative induction time. On the contrary, the irradiation treatment of 2.0 kGy significantly preserved unsaturated fatty acids and vitamin E content, and had little effect on oxidative stability of Cargya cathayensis Sarg, which was beneficial to keep the nutrition and extend the storage period of Cargya cathayensis Sarg. |
