为了去除泡椒鸭掌的辐照异味和抑制鸭掌的氧化，本文探讨了水分含量、竹叶黄酮添加量、辐照剂量对泡椒鸭掌异味去除及抗氧化的效果。确定最佳工艺条件为：含水量50%、竹叶黄酮添加量0.5%、辐照剂量5 kGy。经过电子鼻分析，此条件下泡椒鸭掌的气味与新鲜泡椒鸭掌的气味最为接近，相似度为86.9%。同时测定了此条件处理后的泡椒鸭掌在37 ℃下贮藏60 d过程中汁液流失率、色度、硬度、pH、TBARS值、TVB-N值以及菌落总数等指标的变化。结果表明：在整个贮藏期内，经竹叶黄酮和脱水处理的泡椒鸭掌其鸭掌的TBARS值、TVB-N值、pH值、汁液流失率显著低于辐照对照组（p<0.05），硬度无显著性差异(p >0.05)；0d辐照对照组和60 d处理组两组的TBA值没有显著差异(p >0.05)，这说明竹叶黄酮和脱水处理能有效抑制辐照泡椒鸭掌的氧化，可以有效去除辐照后鸭掌的异味，并提高其贮藏过程中的品质。

Several moisture levels, amounts of added bamboo leaf flavone, and irradiation doses were tested in an attempt to remove the irradiation-derived off-flavor and prevent the oxidation of duck web with pickled peppers. The optimum processing conditions were as follows: moisture content: 50%; amount of added bamboo leaf flavone: 0.5%; irradiation dose: 5 kGy. The electronic nose showed that the flavor of the duck web treated under the optimal condition was most similar to that of the fresh duck web, with a similarity of 86.9%. The changes in drip loss, chroma, firmness, pH, thiobarbituric acid-reactive substances (TBARS) value, total volatile base-nitrogen (TVB-N) value, and total number of colonies of the duck web treated under the optimal condition were measured after 60 days of storage at 37 ℃. The results showed that during the storage period, the TBARS value, TVB-N value, pH value, and drip loss of the duck web treated with bamboo leaf flavone and dehydration (treatment group) were significantly lower than those of the irradiation control group (p< 0.05), and no significant differences in firmness were observed (p< 0.05). There was no significant difference in TBARS value between the 0-day irradiation control group and 60-day treatment group (p > 0.05), suggesting that bamboo leaf flavone and dehydration treatment can effectively inhibit the oxidation of irradiated duck web with pickled peppers, remove irradiation-derived off-flavor, and enhance quality during the storage period.

国家科技支撑计划项目（2014BAA03B05）；公益性行业（农业）科研专项经费（201103007）资助