不同处理对酸性电解水物理化学特性的影响  

Physicochemical characteristics of acidic electrolyzed water with different treatments

作　　者：朱志伟[1] 李保明[1] 张玥[1] 施正香[1] 曹薇[1] 

机构地区：[1]中国农业大学农业部设施农业生物环境工程重点开放实验室,北京100083

出　　处：《食品科技》2008年第5期119-122,共4页Food Science and Technology

基　　金：国家"十一五"科技支撑重点项目(2006BAD14B01);2007年教育部新世纪优秀人才支持计划;北京市教育委员会共建项目建设计划资助项目(XK100190650)

摘　　要：酸性电解水是稀盐或稀酸溶液在电场作用下电解生成的水溶液,其物理化学特性对杀菌效果有很大影响。考察不同电解质溶液(NaCl、KCl、MgCl2和CaCl2)的电解特性和静置、搅拌、加热、冷却和光照处理方式对酸性电解水的pH、ORP、电导率和有效氯浓度的影响。结果表明4种盐类电解质的电解特性相似,均随着电解时间的增加,pH值降低,ORP值、电导率和有效氯含量升高,且在电解初期pH值和ORP值变化显著,然后趋于平缓。相同电解条件下,KCl溶液具有最优的电解特性。酸性电解水的pH值和ORP值在各种处理中均较为稳定,温度对电导率的影响较大。4种处理都引起有效氯浓度的明显降低,其中加热、光照和搅拌对它的影响最显著,这可能会影响到酸性电解水的杀菌效果。Acidic electrolyzed water （AEW）is generated through electrolysis of dilute salt solution or hydrochloric acid in an electric field. The physicochemical characteristics of AEW have great effects on its bactericidal activity, The electrolysis properties of the different electrolyte solutions （NaCI, KCI, MgCI2 and CaCI2） were examined in this paper. The effect of different treatments including resting, stirring, heating, cooling and lighting on the physicochemical parameters of AEW was also investigated. The four kinds of salt electrolyte solutions had similar electrolysis properties. The pH value decreased and oxidation-reduction potential （ORP）, electrical conductivity and available chlorine concentration （ACC） increased with electrolysis time. The KCI solution had the optimal electrolysis properties compared to the other solutions. With different treatments, the pH and ORP values of AEW were almost constant. Temperature had great effects on the electrical conductivity of AEW. The available chlorine concentration always decreased with all the treatments. Heating, lighting and stirring had the most significant effect on the ACC of AEW, and these may affect the bactericidal activity of AEW.

关 键 词：果胶酶 黑曲霉 固态发酵 

分 类 号：TS201.2[轻工技术与工程—食品科学]