超高压杀菌效果及机制研究进展  

Research progress on the microbial inactivation effect and mechanism of high hydrostatic pressure

作　　者：姜志东 张君怡 马嘉欣 王永涛 吴晓蒙 赵靓 饶雷 廖小军 JIANG Zhi-Dong;ZHANG Jun-Yi;MA Jia-Xin;WANG Yong-Tao;WU Xiao-Meng;ZHAO Liang;RAO Lei;LIAO Xiao-Jun(College of Food Science and Nutritional Engineering,China Agricultural University/National Engineering Research Center for Fruit&Vegetable Processing/Key Laboratory of Fruit&Vegetable Processing,Ministry of Agriculture and Rural Affairs/Beijing Key Laboratory for Food Non-thermal Processing,Beijing 100083,China)

机构地区：[1]中国农业大学食品科学与营养工程学院/国家果蔬加工工程技术研究中心/农业农村部果蔬加工重点实验室/食品非热加工北京市重点实验室,北京100083

出　　处：《食品安全质量检测学报》2023年第5期145-154,共10页Journal of Food Safety and Quality

基　　金：国家自然科学基金项目(32001658、31872913);农业科研杰出人才培养计划项目(13210317)。

摘　　要：超高压(high hydrostatic pressure, HHP)作为一种新型的食品非热加工技术,处理过程温度低,对食品营养成分破坏小,能在有效杀菌的同时显著提升加工食品品质,是未来食品加工技术发展的热点方向。近年来,超高压技术被广泛应用于食品加工,并在国内外实现了商业化应用。杀菌作为超高压加工食品过程中最重要的环节,是保证食品安全、延长产品货架期的关键点,因此一直是本领域研究的重点。本文介绍了超高压技术的设备和作用原理,总结了超高压或超高压联合其他手段对微生物营养体、细菌芽孢、真菌孢子及病毒的杀灭效果和杀菌机制,归纳了超高压杀菌中存在的杀菌机制不清、缺乏杀菌指示菌及深休眠芽孢等问题,以期为进一步完善超高压杀菌理论、推动超高压技术在食品加工中的产业化应用指明方向。High hydrostatic pressure(HHP) as a novel non-thermal processing technology exhibits mild effect on food nutrients due to its low processing temperature. Combined with its high microbial inactivation effect, HHP can assure the food safety while greatly improving the food quality, and hence becomes the hotspots in the field of future food processing. In recent years, HHP has been widely used in food processing, and achieved commercialization over the world. Sterilization as the most important part of HHP processing, is the critical point of assuring food safety and extending the shelf-life, thus it is always the focus in the field of HHP research. This paper firstly introduced the HHP equipment and its working principle, described the inactivation effect of HHP alone or HHP combining with other methods to kill microbial vegetative cells, bacterial spores, fungal spores and viruses, and also the underlying inactivation mechanisms, and summarized the problems in HHP microbial inactivation, e.g. elusive inactivation mechanism, uncertain indicator strains and super dormant spores. This paper aims to indicate the direction of consummating the HHP sterilization theory, thus facilitating the HHP application in food processing at an industrial scale.

关 键 词：超高压 微生物营养体 细菌芽孢 杀菌效果 杀菌机制 

分 类 号：TS205[轻工技术与工程—食品科学]