低温等离子体对扩展青霉杀菌作用及灭菌机理研究综述  

Review on the Bactericidal Action and Sterilization Mechanism of Low Temperature Plasma on Penicillium Expansum

作　　者：李海明 袁萌萌 邵新红 喻金成 李瑞 段腾飞 廖红艳 Li Haiming;Yuan Mengmeng;Shao Xinhong;Yu Jincheng;Li Rui;Duan Tengfei;Liao Hongyan(School of Biological and Food Engineering Suzhou University,Suzhou 234000,China)

机构地区：[1]宿州学院生物与食品工程学院,安徽宿州234000

出　　处：《山东化工》2021年第14期88-90,共3页Shandong Chemical Industry

基　　金：安徽省大学生创新创业项目(201910379112,201910379127);国家大学生创新创业项目(202010379047)。

摘　　要：扩展青霉及其毒素主要是对水果侵染,传统的杀菌处理虽能够有效的延缓水果的腐败变质但在一定程度上影响食品品质以及处理不当时造成机体损伤的风险。文章阐述了低温等离子体相关概念、产生技术,最后提出利用低温等离子体技术进行杀菌、灭菌的研究方向以及进展,希望能为食品、医疗、化工灭菌工作的研究者提供一定帮助。Penicillium expansum and its toxin mainly infect fruits.Although the traditional sterilization treatment can effectively delay the deterioration of fruits,to a certain extent,it affects the food quality and the risk of body damage caused by improper treatment.This paper describes the concept of low-temperature plasma,production technology,and finally puts forward the research direction and progress of sterilization using low-temperature plasma technology,hoping to provide some help for the researchers of food,medical and chemical sterilization.

关 键 词：低温等离子体 扩展青霉 杀菌 灭菌 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]