次氯酸钠对鲜切洋葱品质与微生物多样性影响研究  

Effect of sodium hypochlorite on safe nutrition quality and microbial diversity of fresh-cut onions

作　　者：王斐 刘慧君 陈湘宁 王萍萍 汤茜 刘莹 WANG Fei;LIU Huijun;CHEN Xiangning;WANG Pingping;TANG Qian;LIU Ying(Beijing Key Laboratory of Agricultural Products Harmful Microorganisms and Pesticide Safety Testing and Control/School of Food Science and Engineering,Beijing University of Agriculture,Beijing 102206,China)

机构地区：[1]北京农学院食品科学与工程学院/农产品有害微生物及农残安全检测与控制北京市重点实验室,北京102206

出　　处：《河北农业大学学报》2021年第1期75-84,共10页Journal of Hebei Agricultural University

基　　金：国家自然科学基金项目(31601658).

摘　　要：为评价次氯酸钠对鲜切洋葱安全营养品质与微生物多样性的影响,采用工厂消毒鲜切蔬菜方式,用次氯酸钠消毒鲜切洋葱,分析在25℃贮藏条件下感官指标、生理生化指标、营养指标、微生物指标、风味物质和微生物多样性。研究发现,随着贮藏时间延长:鲜切洋葱感官品质下降,消毒处理组比未消毒处理组下降慢;0~4 d内未消毒组pH持续下降至4.75左右,消毒组pH值基本不变,始终保持在6.4左右;失重率逐渐上升至4%(消毒组)和4.5%(未消毒组)。消毒和未消毒鲜切洋葱POD酶活性均持续下降;鲜切洋葱Vc和类黄酮含量不断下降,4 d后消毒组Vc高于未消毒组,但类黄酮含量无显著差异;菌落总数上升,但消毒组和未消毒组无显著差异;鲜切洋葱经次氯酸钠消毒后,损失了洋葱特有的风味物质甲基丙基二硫化合物和二甲基四硫化合物,3~4 d后,未消毒和消毒组洋葱中均损失了醇类和大部分酯类芳香物质,以及洋葱特有的风味物质二丙基二硫,其中未消毒洋葱还损失了甲基丙基二硫化合物和二甲基四硫化合物,产生了具有硫臭异味的二甲基三硫醚,以及其他物质硫代丙酰胺、双酚A和棕榈酸,表明鲜切洋葱品质的下降与风味有关。洋葱中细菌的物种多样性随着贮存时间延长降低,次氯酸钠消毒可以降低洋葱中细菌物种多样性。次氯酸钠对洋葱中的细菌总数无明显变化,对洋葱中的肠细菌属和明串菌属细菌有明显抑制作用,对魏斯氏属细菌可能具有促进作用。研究结果表明,次氯酸钠可以延缓鲜切洋葱感官品质、失重率、维生素含量的降低,破坏POD酶的活性,对类黄酮含量无影响,使醇类、酯类物质与部分硫代化合物减少,产生具有硫臭异味的二甲基三硫醚。同时抑制肠细菌属和明串菌属细菌生长,对魏斯氏属细菌无抑制作用。To evaluate the effect of sodium hypochlorite on the safety nutrition quality and microbial diversity of freshly-cut onions,the factory disinfection method of freshly-cut vegetables was used to disinfect freshly-cut onions with sodium hypochlorite,and to analyze the sensory indicators,physiological and biochemical indicators,nutrition indicators,microbial indicators,flavor substances and microbial diversity under storage conditions of 25℃.The study found that with the extension of storage time,sensory quality of freshly-cut onions decreased,and the disinfection treatment group decreased slowly than non-sterilization treatment group.The pH of the unsterilized group continued to drop to about 4.75 within 0-4 days,while the pH value of the disinfection group was basically unchanged,which stayed around 6.4.The weightlessness rate gradually increased to 4%(disinfected group)and 4.5%(unsterilized group).POD enzyme activity of sterilized and unsterilized freshly-cut onions continued to decline.The content of VC and flavonoids in freshly-cut onions kept decreasing,and the sterilized group had higher VC than the unsterilized group after 4 days,but there was no significant difference in flavonoid content.The total number of colonies increased,but there was no significant difference between the sterilized group and the unsterilized group.After being sterilized by sodium hypochlorite,the freshly-cut onions lost the onion-specific flavor substances methylpropyl disulfide and dimethyl tetrasulfide,produced dimethyl trisulfide with sulfur odor as well as other substances including thiopropionamide,bisphenol A and palmitic acid,which showed that the quality of freshlycut onions was related to flavor.The diversity of bacteria in onions decreased with the extension of storage time,and sodium hypochlorite disinfection can reduce the diversity of bacterial species in onions.Sodium hypochlorite had no significant effect on the total number of bacteria in onions.However,it had obvious inhibitory effect on Enterobacteria and Leuconos

关 键 词：鲜切洋葱 品质 微生物多样性 次氯酸钠 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]