过氧化氢基等离子体活化溶液制备及杀菌性能研究  

Preparation and Bactericidal Effect of Hydrogen Peroxide Based Plasma Activated Solution

作　　者：洪文龙[1] 谢春芹[1] 赵见营 戴照琪 曹淼[1] 万雨希 高嘉艺 HONG Wenlong;XIE Chunqin;ZHAO Jianying;DAI Zhaoqi;CAO Miao;WAN Yuxi;GAO Jiayi(Jiangsu Vocational College of Agriculture and Forestry,Jurong 212400,China)

机构地区：[1]江苏农林职业技术学院,江苏句容212400

出　　处：《食品科技》2024年第3期33-40,共8页Food Science and Technology

基　　金：江苏农林职业技术学院食用菌亚夫科技创新团队项目(2023kj04);江苏省第六期“333高层次人才培养工程”项目;江苏现代农业(蔬菜)产业体系项目(JATS[2022]380);句容市农业技术创新基金项目(ZA32208)。

摘　　要：以H_(2)O_(2)为介质,制备高活性等离子体活化溶液(Plasma activated solution,PAS),分析PAS对不同形态E.coli和S.aureus的杀菌作用,为其在生鲜食品杀菌保鲜中的应用提供试验依据和理论指导。结果表明,与去离子水为介质相比,以H_(2)O_(2)溶液为介质能显著(P<0.05)提高PAS的氧化还原电位,延长等离子体处理时间、提高处理频率及水溶液中H_(2)O_(2)的添加量;优化PAS的制备工艺为:处理频率为85 Hz、处理时间为77 s、过氧化氢添加量为1.0μL/mL。PAS对不同形态E.coli和S.aureus有较强的杀菌性,电镜扫描结果显示PAS可以破坏细菌细胞结构,从而具有灭菌作用,并且PAS可以破坏E.coli和S.aureus生物膜中的胞外聚合物,表现为PAS处理20 min后,E.coli和S.aureus生物膜的吸光值均显著降低(P<0.05)。The purpose of this study was to prepare plasma activated solution(PAS)using H_(2)O_(2)as the medium,analyze the bactericidal effect on different forms of E.coli and S.aureus,which provided the experimental basis and theoretical guidance for application in the sterilization and preservation of fresh food.The result showed compared with deionized water as the medium,H_(2)O_(2)significantly(P<0.05)increased the oxidation reduction potential(ORP)of PAS.Prolonged the plasma treatment time,increased the treatment frequency and the amount of H_(2)O_(2)in aqueous solution.The optimum preparation process of PAS was as follows:treatment frequency 85 Hz,treatment time 77 s,H_(2)O_(2)addition 1.0μL/mL.PAS could inhibit different forms of E.coli and S.aureus.Scanning electron microscope(SEM)results showed that PAS could destroy the cell structure of bacteria,thus killing bacteria,and destroy the extracellular polymers in E.coli and S.aureus biofilms.Absorbance of E.coli and S.aureus biofilms decreased significantly(P<0.05)after PAS treatment of 20 min.

关 键 词：等离子体活化溶液 工艺优化 氧化还原电位 杀菌性能 

分 类 号：TS202.3[轻工技术与工程—食品科学]