超临界CO_2杀菌过程中萃取机制研究  

Extraction Mechanism during the Sterilization of Supercritical Carbon Dioxide

作　　者：周先汉[1,2] 程丽梅[2] 曾庆梅[1] 张安[2] 宋俊骅[2] 周典飞[2] 

机构地区：[1]合肥工业大学农产品生物化工教育部工程研究中心,安徽合肥230009 [2]合肥工业大学生物与食品工程学院,安徽合肥230009

出　　处：《食品科学》2010年第17期14-17,共4页Food Science

基　　金：国家自然科学基金项目(30871739;30571304);安微省教育厅重点科研项目(KJ2007A099)

摘　　要：在相同工艺条件下对大肠杆菌菌悬液作超临界CO2处理,对不同时间段萃取液的成分进行分析。结果表明,萃取物主要有两大类:非极性脂肪酸类及极性较弱的小分子氨基酸类物质,均为细胞的功能性物质。证实在超临界CO2杀菌过程中确实发生了萃取作用。Functional components in cytoplasm,cell membrane and cell wall can be dissolved by supercritical carbon dioxide.As a result,the cells will be damaged and die due to inactivation.The extraction mechanism during supercritical carbon dioxide sterilization was explored in this study.An Escherichia coli suspension at a concentration of 108 CFU/mL was prepared and treated with supercritical carbon dioxide and composition analysis was performed on the extracts obtained at different time points.The results indicated that both non-polar fatty acids and polar weak small amino acids were the functional components in cells.This investigation demonstrates that extraction indeed occurs during supercritical carbon dioxide sterilization.

关 键 词：超临界CO2 萃取 杀菌机理 大肠杆菌 

分 类 号：TS201.3[轻工技术与工程—食品科学]