超氧化电位水的稳定性及其杀菌效果  

Study on stability and germicidal efficacy of neutral electrolyzed oxidizing water

作　　者：陈红运[1] 宋全厚[1] 尹建军[1] 刘秀[1] 侯玉柱[1] 

机构地区：[1]中国食品发酵工业研究院,北京100015

出　　处：《食品与发酵工业》2017年第5期144-147,共4页Food and Fermentation Industries

摘　　要：研究了不同保存方式、搅拌、温度对超氧化电位水pH、有效氯和氧化还原电位及杀菌效果影响,为超氧化电位水的应用提供依据。结果显示敞口见光、敞口避光、密封见光、密封避光4种保存条件下,随着时间的延长,pH值升高,有效氯和氧化还原电位降低,但密封避光保存至65 d时仍能保持快速杀菌效果。连续搅拌或者加热对超氧化电位水的理化指标影响较小,对杀菌效果无影响。从而确定超氧化电位水密封遮光保存65 d内稳定性好,短时间的搅拌和加热不影响其杀菌效果,超氧化电位水可异地加工使用。The effects of different storage methods, agitation and temperature on the pH, available chlorine con- centration, oxidation reduction potential and germicidal efficacy of the neutral electrolyzed oxidizing water were stud- ied, providing theoretical basis for its application. The results showed that during storage of open and lighted, open and dark, closed and lighted, closed and dark conditions, with the increase of time, the pH value increased, the a- vailable chlorine concentration and the oxidation reduction potential decreased, but the neutral electrolyzed oxidizing water still maintained a rapid germicidal efficacy for 65 days under closed and dark conditions. The change of physico- chemical propertiesand germicidal efficacy was less affected by agitation and temperature. So the neutral electrolyzed oxidizing water could keep stable under closed and dark conditions for 65 days. germicidal efficacy had no change af- ter agitation or heating within a short time. Neutral electrolyzed oxidizing water can he processesd for off-site use.

关 键 词：超氧化电位水 稳定性 杀菌效果 

分 类 号：TQ123.5[化学工程—无机化工]