碱性电解水在食品领域中的应用  

Research Progress on Properties of Basic Electrolyzed Water and Its Application in Food

作　　者：李玉锋 王敬敬[2] 檀利军 曾思颖 刘繁宇 赵勇[2] Li Yufeng;Wang Jingjing;Tan Lijun;Zeng Siying;Liu Fanyu;Zhao Yong(College of Biological and Food Engineering,Anhui Polytechnic University,Wuhu 241000,Anhui;College of Food Sciences and Technology,Shanghai Ocean University,Shanghai 201306)

机构地区：[1]安徽工程大学生物与食品工程学院,安徽芜湖241000 [2]上海海洋大学食品学院,上海201306

出　　处：《中国食品学报》2023年第12期421-432,共12页Journal of Chinese Institute Of Food Science and Technology

基　　金：安徽省高校自然科学研究项目(2022AH050994)。

摘　　要：碱性电解水(BEW)是通过电解稀盐溶液制备的水溶液,具有绿色安全、广谱性杀菌和价格低廉等优点。BEW还具有较高的pH值与还原电位以及强穿透性,使得其在食品杀菌、加工、保鲜和提取等领域显示出巨大的应用潜力。本文综述近年来BEW在食品领域中的应用研究进展,重点阐述BEW在食品安全控制、食品保鲜应用和食品活性物质提取等方面的最新研究,以期为BEW在食品领域中的高效应用和深入研究提供理论依据和方法学借鉴。Basic electrolyzed water is prepared by electrolyzing dilute salt solution,which is widely used in the research of food field with the advantages of green safety,broad-spectrum sterilization,efficient preservation and low price.BEW possesses high pH and reduction potential,and strong penetration,which makes it show great application potential in the fields of food sterilization,processing,preservation and extraction.This paper reviews the application and research progress of BEW in food in recent years,and focuses on the latest progress of the application of BEW in food safety control,food preservation application and food active substance extraction,in order to provide theoretical guidance and methodological reference for the efficient utilization and further research of BEW in the field of food.

关 键 词：碱性电解水 食品安全控制 食品保鲜 提取 

分 类 号：TS20[轻工技术与工程—食品科学]