二氧化氯对苹果表面和鲜榨苹果汁中酿酒酵母1450的杀灭效果  

Inactivation efficacy of chlorine dioxide on Saccharomyces cerevisiae 1450 in apple juice and on apple surface

作　　者：谭伟[1] 杜金华[2] 傅茂润[2] 付聿成[2] 

机构地区：[1]山东农业大学生命科学学院,泰安271018 [2]山东农业大学食品科学与工程学院,泰安271018

出　　处：《农业工程学报》2006年第6期221-223,共3页Transactions of the Chinese Society of Agricultural Engineering

摘　　要：利用二氧化氯(C lO2)对水、苹果汁中和苹果表面的酿酒酵母1450(S accha rom y ces cerev isiae)进行杀菌处理。结果表明:6、12 m g/L的C lO2处理15 m in使水中酵母分别减少(5.81±0.12)和(6.20±0.05)lg cfu/mL;100 m g/L的C lO2对苹果汁中酵母的杀菌作用不明显,200 m g/L的C lO2处理1 h可将果汁中(3.79±0.04)lg cfu/mL的酵母完全杀死,使果汁中(6.48±0.03)lg cfu/mL的酵母减少(3.67±0.05)lg cfu/mL,300 m g/L的C lO2可将苹果汁中(6.52±0.06)lg cfu/mL的酵母完全杀死;10、20、30和40 m g/L的C lO2处理1 h使苹果表面接种量为(4.95±0.02)lg cfu/mL的酵母数分别减少(3.41±0.02)、(3.64±0.08)、(3.80±0.04)、(4.47±0.09)lg cfu/mL,50m g/L的C lO2处理1 h,可将接种于苹果表面的酵母全部杀死,接种量进一步增加,C lO2对苹果表面酵母的杀灭效果将会减弱;C lO2处理对苹果汁的理化指标影响较小。The aim of this research was to investigate the inactivation efficacy of chlorine dioxide on Saccharomyces cerevisiae 1450 in water, apple juice and on apple surfaces. Results showed that the population of yeast in water reduced （5.81±0. 12） and （6.20± 0.05）lg efu/mL when they were treated with 6, 12 mg/L of ClO2, respectively. The inactivation efficacy of 100 mg/L of ClO2 was not distinct in apple juice. The yeast initially inoculated in apple juice （3.79±0.04）lg cfu/mL was completely inactivated treated with ClO2 of 200 mg/L for one hour. While the yeast initially inoculated in the apple juice （6.48±0.03）lg cfu/mL reduced （3.67±0.05） lg cfu/mL with the same treatment. Treatment with ClO2 of 300 mg/L for one hour completely inactivated （6.52±0. 06）lg cfu/mL of the yeast initially inoculated in apple juice. The yeast initially inoculated on apple surfaces （4.95±0.02）lg cfu/mL reduced （3.41±0.02）, （3.64±0.08）, （3.80±0.04） and （4.47±0.09）lg cfu/mL when they were treated with ClO2 of 10, 20, 30 and 40 mg/L, respectively; while it can be completely inactivated treated with ClO2 of 50 mg/L for one hour. The inactivation efficacy of ClO2 on the yeast would be decreased with the increasing population of yeast inoculated on apple surfaces. The treatment of ClO2 had less influence on phyisical and chemical indexes of apple juice.

关 键 词：二氧化氯 苹果汁 苹果表面 酿酒酵母1450 杀菌效果 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程] TS255.44[轻工技术与工程—食品科学与工程]