低温等离子体在食品中杀灭微生物与降解真菌毒素研究进展  

Research Progress of Cold Plasma in Killing Microorganisms and Degrading Mycotoxins in Food

作　　者：周煜 蔡瑞 岳田利 袁亚宏 王周利[1] ZHOU Yu;CAI Rui;YUE Tian-li;YUAN Ya-hong;WANG Zhou-li(College of Food Science and Engineering,Northwest A&F University,Yangling 712100,Shaanxi,China;Laboratory of Quality&Safety Risk Assessment for Agro-products(YangLing),Ministry of Agriculture,Yangling 712100,Shaanxi,China;National Engineering Research Center of Agriculture Integration Test(Yangling),Yangling 712100,Shaanxi,China;不详)

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [2]农业部农产品质量安全风险评估实验室,陕西杨凌712100 [3]国家杨凌农业综合试验工程技术研究中心,陕西杨凌712100 [4]不详

出　　处：《食品研究与开发》2020年第14期209-218,共10页Food Research and Development

基　　金：国家十三五重点研发计划课题(2018YFC1602203)。

摘　　要：低温等离子体作为一种新型的食品加工处理方法,在提高产品安全性、延长食品保质期方面具有广阔的应用前景。低温等离子体的作用机制决定其可以在低温状态下快速杀灭微生物、降解各类真菌毒素且不会留下任何已知的化学残留物。因此,该文重点概述低温等离子体的作用机理与方式,对微生物和真菌毒素的杀灭与降解效果及作用机制,并总结其在新鲜农产品、液体食品、粮食和肉类等多个产业中杀菌及降解真菌毒素方面的研究进展,以期为现有研究工作提供方法与思路。As a new type of food processing method,cold plasma has broad application prospects in improving product safety and extending food shelf life.The mechanism of action of the cold plasma determines that it can rapidly kill microorganisms at low temperatures,degrade various mycotoxins and leave no known chemical residues.Therefore,this paper focused on the mechanism and mode of action of low temperature cold plasma,the killing and degradation effects and mechanisms of microbes and mycotoxins,and it was used in multiple industries such as fresh agricultural products,liquid foods,cereals and meat.Research progress in sterilization and degradation of mycotoxins provided a new view and idea for the control of bacteria and mycotoxins in food samples.

关 键 词：低温等离子体 杀灭 降解 微生物 真菌毒素 

分 类 号：TS205[轻工技术与工程—食品科学]