微酸性电解水对板栗仁的杀菌抑菌作用  

The bacteriostatic effect of slightly acidic electrolyzed water on Chinese chestnut kernel

作　　者：何树钒 王乐 张欢 陈家豪 任占冬 张开诚 朱玉婵 

机构地区：[1]武汉轻工大学化学与环境工程学院,湖北武汉430023

出　　处：《中国消毒学杂志》2017年第8期726-729,共4页Chinese Journal of Disinfection

基　　金：国家自然科学基金项目(31101370);武汉轻工大学校立科研计划项目(2015d8);武汉轻工大学大学生科研项目(xsky2017028)

摘　　要：目的考察微酸性电解水(SAEW)对板栗仁的杀菌抑菌作用。方法通过与常用杀菌剂进行对比,考察微酸性电解水对板栗仁的杀菌抑菌效果。考察有效氯浓度和杀菌时间等影响因素对微酸性电解水杀菌抑菌效果的影响。结果微酸性电解水具有高效的杀菌抑菌作用,明显优于Na HSO3和Na Cl O等常用杀菌剂。当SAEW有效氯含量为88.31 mg/L、杀菌时间为3 min时,对板栗仁上细菌的杀菌效率高达91.74%,杀灭对数值为1.08,杀菌后细菌含量为4.13 lg cfu/g。微酸性电解水同样表现出较好的抑菌效果。杀菌后第3 d,与对照组相比,细菌减少量为1.54 lg cfu/g;杀菌后第5 d,细菌减少量仍为1.17 lg cfu/g,比Na HSO3和Na Cl O分别提高了3.08和1.83倍。结论微酸性电解水是一种高效杀菌剂,其p H值接近中性,在食品保鲜领域有推广使用价值。Objective To investigate the disinfection and bacteriostasis effect of slightly acidic electrolyzed water（ SAEW） on Chinese chestnut kernel. Methods By comparing with the common bactericides,the disinfection and bacteriostasis effects of SAEW on Chinese chestnut kernel were investigated. Then,the effects of available chlorine concentration and sterilization time of SAEW on bactericidal and bacteriostatic were further investigated. Results The results have shown that SAEW had a highly effective bactericidal effect. It is superior to the commonly used fungicides,such as Na HSO3 and Na Cl O. When the available chlorine content of SAEW was 88. 31 mg/L and the disinfection time was 3min,the germicidal efficiency of SAEW on the Chinese chestnut kernel was as high as 91. 74%. The killing logarithm value was 1. 08 and the bacterial concentration was 4. 13 lg cfu/g. SAEW also have shown a good antibacterial effect. Compared with the control group,the amount of bacterial reduction was 1. 54 lg cfu/g on the third day after disinfection. On the fifth day after disinfection,the amount of bacterial reduction was still 1. 17 lg cfu/g,which is 3. 08 and 1. 83 times of Na HSO3 and Na Cl O,respectively. Conclusion Slightly acidic electrolyzed water is an efficient disinfectant for Chinese chestnut kernel,has great application value in the food preservation area for its neutral p H value.

关 键 词：微酸性电解水 板栗仁 食品保鲜 杀菌 抑菌 

分 类 号：R472.1[医药卫生—护理学]