食品科学2011，Vol.32Issue(17)：95-99,5.
微酸性电解水杀灭菠菜表面微生物的影响因素
Factors Affecting the Bactericidal Effect of Slightly Electrolyzed Oxidizing Water on Spinach Surface
李华贞 1刘海杰 2宋曙辉 1侯田莹 2李里特 2郑淑方1
作者信息
- 1. 中国农业大学食品科学与营养工程学院,北京100083
- 2. 北京市农林科学院蔬菜研究中心,北京100097
- 折叠
摘要
Abstract
In this study,slightly electrolyzed oxidizing water（SEOW） was used to treat fresh spinach.The bactericidal effect of SEOW and its factors were explored through the comparison among different antiseptics.Meanwhile,the effects of soaking time,treatment mode and pretreatment of strong alkali electrolyzed water on bactericidal activity were investigated.Moreover,the changes in available chlorine of concentration（ACC）,pH and oxidation-reduction potential（ORP） during the treatment process were also analyzed.The results showed that the bactericidal effect of SEOW with ACC 31.73 mg/L,pH 5.92 and ORP 836.5 mV was obviously higher than sodium hypochlorite solution with the same concentration of ACC.In addition,increasing ACC could gradually improve the bactericidal effect of SEOW.The number of microorganisms on spinach surface was decreased by 1.69（lg（CFU/g））when the concentration of ACC was increased to 31.37 mg/L;however,no obviously enhanced bactericidal effect was observed when the concentration of ACC was increased to 67.96 mg/L.Similarly,the bactericidal effect of SEOW did not reveal a significant difference among the soaking times of 1,3,5min and 10 min,respectively.But both ACC and ORP exhibited a significant declination during the extension of soaking time although the pH still remained stable.Furthermore,the pre-treatment of strong alkali electrolyzed water and ultrasonic-assisted treatment could result in the enhancement of sterilization rate by 0.5（lg（CFU/g）） and 1.0（lg（CFU/g））,respectively.Therefore,better bactericidal effect was observed for fresh spinach by soaking in SEOW than flushing with SEOW.关键词
微酸性电解水/菠菜/杀菌Key words
slightly electrolyzed oxidizing water/spinach/sterilization分类
轻工纺织引用本文复制引用
李华贞,刘海杰,宋曙辉,侯田莹,李里特,郑淑方..微酸性电解水杀灭菠菜表面微生物的影响因素[J].食品科学,2011,32(17):95-99,5.
