气体二氧化氯对葡萄表面青霉的杀菌效果及营养成分的变化规律  

Inactivation of inoculated Penicillium on grape by chlorine dioxide gas and variation of nutrients of grape

作　　者：顾宁[1] 胡双启[1] 晋日亚[1] 李宁[1] 

机构地区：[1]中北大学化工与环境学院,太原030051

出　　处：《食品科技》2010年第11期67-70,共4页Food Science and Technology

基　　金：国家自然科学基金项目(50774068)

摘　　要：研究了不同浓度的气体ClO2在30 min杀菌时间下对葡萄致腐菌青霉的杀灭效果。实验结果表明,随气体ClO2浓度（5、10、15 mg/m3）增加杀菌率增加（分别为2.62、3.05 log和3.21 log）;研究了经气体ClO2作用后葡萄中Vc、还原糖和可滴定酸含量变化规律。结果表明：当气体ClO2浓度为5、10 mg/m3时,葡萄中Vc的含量随着作用时间（10~60 min）的延长,出现先减少后上升的变化趋势;当气体ClO2浓度为15 mg/m3时,葡萄中Vc和还原糖的含量随着作用时间（10~60min）的延长呈上升趋势;可滴定酸的含量随ClO2浓度增加和作用时间延长出现上升趋势。The bactericidal effect to the Penicillium on the grape by the different ClO2 gas concentrations at 30 min was studied.The experimental results showed that with the ClO2 gas concentration（5 mg/m3,10 mg/m3,15 mg/m3） increased the sterilization rate increased（respectively 2.62 log,3.05log and 3.21 log）.After treatment by the ClO2 gas,the content of Vc,reducing sugar and titratable acid in the grape also been studied,and the results showed that When the concentration of ClO2 gas were 5 mg/m3 and 10 mg/m3,the content of Vc appeared the trend that first reduced and then upward along with the time prolong from 10 to 60 min.When the concentration of ClO2 gas was 15 mg/m3,the content of Vc and reducing sugar were both increased with the time（10~60 min） prolong.The titratable acid appeared an upward trend with the concentration of ClO2 and the time increased.

关 键 词：二氧化氯 青霉 葡萄 营养成分 杀菌 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]