高频超声波及其在食品工业中的降解改性研究进展  

Progress in High Frequency Ultrasound and Its Application for Degradation and Modification in Food Industry

作　　者：王丹丽[1] 马晓彬[1] 王文骏[1] 邹明明[1] 丁甜[1] 刘东红[1,2] 

机构地区：[1]浙江大学生物系统工程与食品科学学院,浙江杭州310058 [2]浙江大学馥莉食品研究院,浙江杭州310058

出　　处：《食品科学》2016年第21期279-284,共6页Food Science

基　　金：国家自然科学基金面上项目(31371872)

摘　　要：超声波根据频率的不同可以分为低频超声波和高频超声波两类。高频超声波相比于低频超声波,其空化效应有所不同。高频超声波能产生大量活性自由基,有独特的降解改性效果,在食品工业中有很大的应用潜力。但目前对于这一方面的应用研究还没有系统的总结。本文简要综述了超声波的作用原理,并扩充了高频超声波在分子降解改性领域中的应用。由高频超声波的作用机理出发,综述了目前国内外食品领域中高频超声波降解改性不同物质的研究进展及其优势。高频超声波技术不仅能对分子产生降解效果,对分子中的一些基团及其性质也有一定改性效果。同时,将高频超声波对多聚物分子降解改性机理方面的研究进行了归纳整理,以期为高频超声波在大分子物质降解改性方面的应用提供理论基础。Ultrasound can be divided into low frequency ultrasound and high frequency ultrasound. High frequency ultrasound, which is different from low frequency ultrasound in terms of cavitation efficiency, can produce a large amount of free radicals, and it has a good efficiency in degradation and modification and great application potential in the food industry. However, there are rarely systematic summaries of its application in this area. This article briefly illustrates the mechanism of action of ultrasound, and reviews the application of high frequency ultrasound in molecular degradation and modification. High frequency ultrasound can not only degrade macromolecules, but also can modify some of their groups and properties. Herein we also summarize the mechanism of the degradation and modification of polymer molecules in order to provide a theoretical basis for the application of high frequency ultrasound for degradation and modification of polymers.

关 键 词：高频超声波 降解 改性 空化效应 自由基 

分 类 号：TS201.1[轻工技术与工程—食品科学]