酸性氧化电位水的杀菌特性及在食品中应用  

Sterilization Effect and Application in Food of Electrolyzed Oxidizing Water

作　　者：朱玉婵[1] 万里[1] 任占冬[1] 陈红梅[1] 张奇 

机构地区：[1]武汉工业学院化学与环境工程学院,湖北武汉430023 [2]湖北省武汉丽辉新技术有限公司,湖北武汉430023

出　　处：《安徽农业科学》2010年第33期19055-19057,19062,共4页Journal of Anhui Agricultural Sciences

基　　金：湖北省教育厅科学研究项目(Q2010704);湖北省教育厅科学研究项目(B20091801);武汉市中小企业创新基金项目

摘　　要：综述了酸性氧化电位水对细菌的杀菌作用、杀菌机理和在食品行业中的应用研究。通过对酸性氧化电位水的杀菌因素和杀菌过程中微观结构变化分析,指出杀菌机理中以化学因素(有效氯)为主,物理因素(氧化还原电位)为辅。应加强对酸性氧化电位水在食品杀菌和消毒方面的应用研究。另外,还应加强酸性氧化电位水具体组分的测定,建立其与杀菌效果之间的关系,促进杀菌机理的研究。The paper summarized the bactericidal action and the sterilization mechanism of electrolyzed oxidizing water（EOW） and their application research in food industry.Through analyzing the sterilization mechanism of EOW and the microstructure changes during the sterilization process,it pointed out that the sterilization mechanism mainly in chemical factors（available chlorine）,while physical factors（oxidant-reluctant potential） were auxiliary.The application study of EOW on the aspects of food disinfection and sterilization was strengthened.In addition,the determination of EOW specific components should be strengthened,and their relation with sterilization effect should be established as well as the research of sterilization mechanism should be promoted.

关 键 词：酸性氧化电位水 杀菌作用 杀菌机理 食品 

分 类 号：S37[农业科学—农产品加工]