臭氧水稳定性的研究  

Studies on the Stability of Ozone Water

作　　者：方敏[1] 沈月新[1] 方竞[1] 王鸿[1] 

机构地区：[1]上海水产大学食品学院,上海200090

出　　处：《食品科学》2002年第9期39-43,共5页Food Science

摘　　要：将臭氧气体直接通到水溶液中制得臭氧水,其中臭氧水浓度用紫外吸收法(经碘量滴定法校正)测定。运用化学动力学方法研究了水质、水温、pH值对臭氧水稳定性的影响,并对用醋酸、柠檬酸等作添加剂来稳定水中的臭氧进行了初步探索。实验结果表明:水质、温度、pH值是影响臭氧水稳定性的重要因素。水质好,臭氧水就稳定,在双蒸水中,臭氧分解很慢;降低溶液的温度,可以增加臭氧水的稳定性;碱性溶液中,臭氧分解相当快,而在酸性溶液中分解反应明显减慢,稳定性大大改善,但酸性过强同样会加速臭氧的分解,使臭氧水的稳定性降低。少量的醋酸、柠檬酸可以大大提高臭氧水的稳定性,就效果而言,醋酸优于柠檬酸。氯化钠几乎未能增强臭氧水的稳定性,添加量大反而会加速臭氧水的分解。In this paper, ozone water was prepared by directly dissolving ozone gas in water, and its concentration was measured by ultraviolet absorption method corrected by iodine stoichiometry titration method.By chemical kinetics method, the effects of water quality, temperature and pH value on the stability of ozone water were studied, and a preliminary approach about stabilizing ozone in aqueous solution with acetic acid, citric acid and so on was provided in this paper. The experimental results showed that water quality, temperature and pH value were important factors affecting the stability of ozone water. The better water quality was, the more stable ozone water was, and ozone decomposed very slowly in double-distilled water. Lowering water temperature could enhance the stability of ozone water. Ozone decomposed much quickly in alkaline solution, and its decomposition was heavily inhibited in acid solution, but excessive acidity could also accelerate ozone's decay and reduce the stability of ozone water. Additionally, a little acetic acid or citric acid could greatly improve the stability of ozone water. As far as the effect was concerned, acetic acid was better than citric acid. Sodium chloride could hardly increase the stability of ozone water, and it accelerated ozone's decay when a large amount was added.

关 键 词：臭氧水 稳定性 动力学 食品加工 应用 杀菌 

分 类 号：TS205[轻工技术与工程—食品科学]