UV-microwave Synergistic Effect On Sterilization And Coenzyme Q Of Rice

Now the sterilization of microwave technology has been widely used in food industry due to its advantages of high-efficiency,safety and environment-friendly.It requires less time and lower temperature to sterilize than other conventional methods,and it has no effect or little effect on the nutritional content of the food.Recently,studies have shown that the antimicrobial advantage of UV and microwave synergies is stronger than that of individual microwaves.However,there is no research on the synergistic effect of UV and microwave on rice sterilization and respiration.The final target of sterilization on rice is to extend the shelf life of rice.Another way to extend the quality of rice is to inhibit the respiration of rice and there are many studies and applications about this.But there was no study on reducing the content of coenzyme Q to suppress the respiration of rice.This research aims to study the synergistic effect of UV and microwave radiation on the mold sterilization and coenzyme Q of rice in comparison to the effects of single microwave radiation and conventional heat treatment and untreated samples.This study aims to provide a new theoretical method for extending the storage of rice.The contents and results of this study are mainly as follows:1.Through studying the temperature curve of water bath treatment,microwave treatment with 300 W power and synergistic treatment of UV and microwave radiation,we found that the temperature curve of the microwave treatment with the power of 300 W was the most close to the water bath's,no matter whether there was ultraviolet radiation.2.Extract the rice protein after processing with the same methods above for 1 min,3min,5 min and 7 min respectively.It can be seen from the electrophoretic bands of SDS-PAGE that the distribution and concentration of the electrophoresis bands of the protein in rice which were treated or untreated are all the same.So the results shows that the synergistic treatment of UV and microwave with 300 W power did no exert effect on the molecular weight and content of glutelin in rice.3.Processing the mold on the surface of the rice with the same way above.In all treatment methods,the number of mold decreased with increasing time.It is evident that the advantage of efficient sterilization of the UV-microwave with 300 W power synergistic treatment was highest when the processing time was 3 min.It revealed that theUV-microwave with 300 W power synergistic treatment can kill the mold efficiently in a relatively short period of time.4.Processing the rice with the same way above.The content of coenzyme Q in rice was determined after treated.It can be seen from the results that the content of coenzyme Q had the biggest reductions after synergistic treated with UV and microwave with 300 W power.It indicates that UV and microwave with 300 W power synergistic treatment can decrease the concentration of coenzyme Q in rice more effectively.The coenzyme Q plays an important role in the electron transport chain of respiratory system.As the content of coenzyme Q decreased,the respiration of rice was reduced,and the shelf life of the rice has also been extended.The structure of coenzyme Q10 was detected respectively under infrared transmission device and ultraviolet spectrophotometer.The results showed that UV and microwave synergistic treatment can change the chemical structure of coenzyme Q...