电生功能水对果蔬杀菌和保鲜效果研究进展  

Research progress effect of electrolyzed water on sanitization and quality attributes of postharvest fruits and vegetables

作　　者：王萌蕾[1] 陈复生[1] 杨宏顺[1,2] 赖少娟[3] 张丽芬[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]苏州工业园区新国大研究院,江苏苏州215123 [3]河南工业大学生物工程学院,河南郑州450001

出　　处：《粮食与油脂》2014年第5期12-16,共5页Cereals & Oils

基　　金：国家自然科学基金项目(31371851;31071617;31200801);郑州市创新型科技人才队伍建设工程项目

摘　　要：电生功能水(Electrolyzed Water,EW)是将稀盐水在特殊装置中经电场处理后,使水的pH、氧化还原电位(ORP值)、有效氯浓度(ACC)等指标发生改变而产生的具有特殊功能的电解水总称。电生功能水因具有瞬时杀菌、广谱杀菌、不污染环境、使用安全可靠、制取方便、成本低廉等优点被广泛应用。该文概述了EW的生成原理和特点、杀灭细菌、病毒和毒素的效果及机理,EW在果蔬杀菌及保鲜方面的研究现状以及小型化后应用于家庭和有机食品工业的前景。Electrolyzed water（EW） is produced by passing diluted salt solution through a specific device with electric field treatment,the pH,oxidation reduction potential and concentration of free available chlorine of water sanitizer generated. EW is widely applied due to its instantaneous sanitization,wide bactericidal spectrum,environmentally–friendly,safe use,easy making and low cost. The principle and characteristics of EW generation,antimicrobial effects and mechanisms of inactivation bacteria,viruses and toxins were summarized. Current research progress and perspective on its application on postharvest fruits and vegetables were introduced and discussed. Moreover,the application to household and organic food industry after miniaturization were forecasted.

关 键 词：电生功能水 果蔬 杀菌 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]