焦炭酸二甲酯对荔枝汁中大肠杆菌杀菌效果及动力学模型研究  

Study on the Inactivation of E. Coli in Litchi Juice by Dimethyl Dicarbonate and Its Kinetics Model

作　　者：王威利[1,2] 吴继军[1] 余元善[1] 徐玉娟[1] 王小情[3] 肖更生[1,2] 

机构地区：[1]广东省农业科学院蚕业与农产品加工研究所广东省农产品加工公共实验室,广州510610 [2]江西农业大学生物科学与工程学院,南昌330045 [3]湘潭大学化工学院,湖南湘潭411100

出　　处：《中国食品学报》2013年第10期97-101,共5页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家支撑计划课题(2012BAD31B03);2011年广州市珠江科技新星专项(2011J2200020);广东省部产学研项目(2011A090200078);广东省现代农业产业技术体系建设专项

摘　　要：焦炭酸二甲酯(dimethyl dicarbonate,DMDC)是一种国家标准GB2760-2011允许使用的杀菌剂,其用量少,杀菌效果好。考察温度、DMDC浓度、pH等因素对DMDC杀灭荔枝汁中大肠杆菌的影响,并对杀菌过程进行动力学分析。试验结果表明,温度、浓度对DMDC杀菌效果影响显著,且随着温度、浓度的增大,杀菌效果变好。当pH=4.0时杀菌效果最佳。当初始大肠杆菌数量级为104cfu/mL时杀菌效果最好。韦伯模型能较好地拟合杀菌过程。Dimethyl dicarbonate （DMDC） was approved by GB 2760-2011 as an antimicrobial agent in juice bever- ages, and showed strong inactivation efficacy of microorganisms. In this study, the effects of temperature, DMDC concentration and pH on the inactivation of E. coli in the litchi juice by DMDC were investigated, and the kinetics model of E. coli inactivation was also fitted. Results showed that the temperature and DMDC concentration were positively correlative with E. coli inactivation. The optimal pH was 4.0 for E. coli inactivation by DMDC. When the initial content of E. coli is 104 cfu/mL, bactericidal effect is the best. Besides, the kinetics models of E. coli inactivation can be fitted well using Weibull model.

关 键 词：焦炭酸二甲酯 荔枝汁 大肠杆菌 动力学模型 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]