冷等离子体对谷物品质影响的研究进展  

Research Progress on Effects of Cold Plasma on Cereal Quality

作　　者：孙慧莹 李萌萌[1] 卫可怡 刘远晓 关二旗[1] 卞科[1] 郭浩 张素成 何万宣 SUN Huiying;LI Mengmeng;WEI Keyi;LIU Yuanxiao;GUAN Erqi;BIAN Ke;GUO Hao;ZHANG Sucheng;HE Wanxuan(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《食品工业科技》2025年第6期427-437,共11页Science and Technology of Food Industry

基　　金：“十四五”国家重点研发计划项目“大宗粮油食品适度加工全过程安全防控技术研究与应用示范”(2023YFF1104600);“小麦加工精准调控技术研究及营养平衡型产品开发与示范”(2021YFD2100903);河南小麦产业技术体系建设专项(HARS-22-01-G7)。

摘　　要：谷物是人类膳食的重要原料,谷物及其制品的营养和安全与人体健康密切相关。冷等离子体是一种新型非热处理技术,在提升谷物及其制品的安全、营养和理化品质中的应用已得到广泛研究,这为解决全球粮食安全问题提供了一种环保解决方案。本文首先简要介绍了冷等离子体的原理及分类,然后重点综述了冷等离子体处理对谷物安全、营养、加工品质的影响。结果表明,冷等离子体可有效降解农药残留和真菌毒素、灭活有害微生物,还可改性谷物中蛋白质及淀粉,同时可以改善谷物制品的流变学特性和糊化特性等。因此,冷等离子体在谷物加工中具有巨大应用潜力,可对其进行更深层次研究,为该技术在谷物加工中的应用提供参考。Cereals are important raw materials for human diet,while the nutrition and safety of cereals and cereal products are closely related to human health.Cold plasma is a new type of non-thermal processing technology,which is widely studied for enhancing the safety,nutritional and physicochemical qualities of cereals and their products,thus providing an environmentally friendly solution to the problem of global food security.The principle and classification of cold plasma are firstly introduced in this review,then it focuses on the impact of cold plasma treatment on the safety,nutritional,and processing qualities of cereals.Results show that cold plasma treatment can degrade the pesticide residues and mycotoxins,inactivate harmful microbes,and modify the protein and starch in cereals.Meanwhile,it also can improve the rheological properties and gelatinization properties of cereals products.Therefore,cold plasma has a great potential to be used in cereal processing and can be studied at a deeper level to provide references for the application of this technology in cereal processing.

关 键 词：冷等离子体 谷物 安全品质 营养品质 加工品质 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]