次氯酸电解水处理对豆芽生长及品质的影响  

Effects of Electrolyzed Hypochlorous Acid Water Treatment on Growth and Quality of Bean Sprouts

作　　者：梁晓清 崔京德 林弘植 朴美子[1] LIANG Xiaoqing;CUI Jingde;LIN Hongzhi;PIAO Meizi(School of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109,China;Qingdao Shihai Environmental Protection Technology Co.,Ltd.,Qingdao 266109,China)

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109 [2]青岛世海环保科技有限公司,山东青岛266109

出　　处：《青岛农业大学学报（自然科学版）》2024年第3期202-206,共5页Journal of Qingdao Agricultural University(Natural Science)

摘　　要：为生产不易腐烂、微生物含量少且营养价值更高的绿豆芽和黄豆芽,将有效氯为25 mg/L的次氯酸电解水应用于绿豆、黄豆发芽,研究了次氯酸电解水对豆芽的发芽率、豆茎长、腐烂率、微生物总数及营养成分含量的影响。试验结果表明:次氯酸电解水的杀菌效果明显,与对照相比,次氯酸电解水处理的绿豆芽、黄豆芽表面的菌落总数分别减少10.23%、18.22%,肠杆菌数分别降低了11.39%、19.41%,腐烂率显著降低11.54%、36.05%。次氯酸电解水对豆芽品质无不良影响,相较于对照组,次氯酸电解水处理的绿豆芽与黄豆芽发芽率与豆茎长基本持平。处理组绿豆芽与黄豆芽的抗坏血酸含量分别显著提高了49.85%、49.21%,总酚含量分别提高了23.14%、11.23%。由此可见,次氯酸电解水可一定程度上延缓豆芽的品质劣变,为改善家庭和工业生产的豆芽品质提供了理论支持。For producing the mung bean sprouts and soybean sprouts with non-perishable,less-microorganism and high nutritional value,the electrolyzed hypochlorous acid water with an effective chlorine content of 25 mg/L was applied in the mung bean and soybean sprouting,and the effects of electrolyzed hypochlorous acid water on the germination rates,bean stem lengths,decay rates,total microbial counts,and nutrient content were investigated.The results showed that electrolyzed hypochlorous acid water had an obvious bactericidal effect.Compared with the control,the total number of bacterial colonies on the surface of mung bean sprouts and soybean sprouts treated with electrolyzed hypochlorous acid water were decreased by 10.23%and 18.22%,respectively,the numbers of Enterobacteriaceae of mung bean sprouts and soybean were reduced by 11.39%and 19.41%,respectively,and the decay rates were significantly reduced by 11.54%and 36.05%,respectively.Moreover,the electrolyzed hypochlorous acid water treatment had no adverse effect on the quality of bean sprouts.The germination rates and bean stem lengths of treated bean sprouts were as the same as the control,the ascorbic acid contents of mung bean sprouts and soybean sprouts in the treatment group were significantly increased by 49.85%and 49.21%,respectively,and the total phenolic contents were increased by 23.14%and 11.23%,respectively.Together,the electrolyzed hypochlorous acid water delayed the deterioration of bean sprout quality to a certain extent.This study provides theoretical support for improving the quality of bean sprouts in household and industrial production.

关 键 词：豆芽 次氯酸电解水 生长 品质 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]