绿色环保型消毒剂在鲜切果蔬处理中的研究进展  

Research Progress of Green Environmental Protection Disinfectant in the Treatment of Fresh Cut Fruits and Vegetables

作　　者：范延超 朱冬玲 蔡文静 栾伟伟 FAN Yanchao;ZHU Dongling;CAI Wenjing;LUAN Weiwei(Standard Testing Group Co.,Ltd.,Qingdao 266114)

机构地区：[1]斯坦德检测集团股份有限公司,青岛266114

出　　处：《食品工业》2024年第7期137-141,共5页The Food Industry

摘　　要：鲜切水果蔬菜不需加热,保留蔬菜水果的风味,食用方便,满足人们快节奏的现代生活习惯。然而鲜切果蔬没有经过加热烹饪,需要对其进行常温消毒处理,防止发生健康问题和增加果蔬的保质期。传统的化学消毒剂如次氯酸钠会生成氯代烷烃等有毒物质,对人体健康有害,因此有必要探索开发新型无毒环保的消毒方法。筛选气态二氧化氯、过氧乙酸、酸性电位水等3种在鲜切果蔬行业具有应用潜力的绿色、无毒害残留化学消毒技术方案,对其制造方法,最新的研究进展做了阐述:它们在使用质量浓度50 mg/L及以下即可达到较为理想的鲜切果蔬杀菌保鲜作用;在满足消毒保鲜要求的前提下,将其与超声、紫外线消毒相结合,可进一步降低其使用质量浓度至20 mg/L甚至更低。推广其在鲜切果蔬行业的应用。Fresh cut fruits and vegetables do not need heating,retaining the flavor of vegetables and fruits,easy to eat,to meet people's fast-paced modern life habits.However,fresh-cut fruits and vegetables are not heated and need to be sterilized at room temperature to prevent health problems and increase the shelf life of fruits and vegetables.Traditional chemical disinfectants such as sodium hypochlorite will produce chloro-alkanes and other toxic substances,which are harmful to human health,so it is necessary to explore and develop new non-toxic and environmentally friendly disinfection methods.Three green,non-toxic residual chemical disinfection technology schemes with potential application in fresh cut fruit and vegetable industry,such as gaseous chlorine dioxide,peracetic acid and acidic potential water,were screened.Their manufacturing methods and the latest research progress were described:they can achieve ideal sterilization and preservation of fresh cut fruit and vegetable at a concentration of 50 mg/L or below;Under the premise of meeting the requirements of disinfection and preservation,combining it with ultrasonic and ultraviolet disinfection can further reduce its use concentration to 20 mg/L or even lower.To promote its application in fresh-cut fruit and vegetable industry.

关 键 词：鲜切果蔬 二氧化氯 过氧乙酸 酸性氧化电位水 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]