鲜切菜消毒过程与游离余氯量的关系研究  

Research on the Relationship between Disinfection Process of Freshly Cut Vegetables and Free Residual Chlorine Content

作　　者：崔佳民 CUI Jiamin(Puni Testing Group Co.,Ltd.,Beijing 102205,China)

机构地区：[1]谱尼测试集团股份有限公司,北京102205

出　　处：《现代食品》2024年第12期192-194,223,共4页Modern Food

摘　　要：本研究通过自主建立的鲜切菜游离余氯含量定量检测方法,明确鲜切菜消毒过程与其游离余氯含量的关系。在饮用水DPD分光光度检测游离氯的标准方法基础上,增加前处理步骤,并使用此方法对各类鲜切菜消毒过程进行检测。结果显示:使用不同浓度的次氯酸钠消毒液将直接影响鲜切菜中游离余氯含量。为保证消毒效果并控制时间成本,浸泡时间最宜为4 min,离心时间为20 s。游离余氯含量随鲜切菜保存期限延长而降低,超过5天将无法保证抑菌效果。In this study,the relationship between the free residual chlorine content and the disinfection process of fresh cut vegetables was determined by the self-established quantitative detection method.Based on the standard method of DPD spectrophotometric detection of free chlorine in drinking water,the pretreatment steps were added,and the disinfection process of various fresh cut vegetables was tested by this method.The results showed that the use of different concentrations of sodium hypochlorite disinfectant would directly affect the free residual chlorine content in fresh cut vegetables.In order to ensure the disinfection effect and control the time cost,the best soaking time is 4 min and the centrifugation time is 20 s.The free residual chlorine content decreased with the preservation period of fresh cut vegetables,and the bacteriostatic effect could not be guaranteed after 5 days.

关 键 词：鲜切菜 次氯酸钠 游离余氯 

分 类 号：TS207.3[轻工技术与工程—食品科学]