花生表面黄曲霉高压电场低温等离子体消杀工艺优化及对花生品质的影响  

Optimization of elimination process of Aspergillus flavus on peanut surface through high voltage electric field cold plasma and its effect on peanut quality

作　　者：刘欢 NASIRU Mustapha Muhammad 冯进[2] 宋江峰[2] 祝红 李春阳 LIU Huan;NASIRU Mustapha Muhammad;FENG Jin;SONG Jiangfeng;ZHU Hong;LI Chunyang(School of Food and Biological Engineering,Jiangsu University,Zhenjiang,Jiangsu 212013,China;Jiangsu Academy of Agricultural Sciences,Nanjing,Jiangsu 210014,China;School of Food Science and Bioengineering,Changsha University of Science&Technology,Changsha,Hunan 410114,China)

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013 [2]江苏省农业科学院,江苏南京210014 [3]长沙理工大学食品与生物工程学院,湖南长沙410114

出　　处：《食品与机械》2025年第3期108-115,共8页Food and Machinery

基　　金：国家农业农村部;财政部产业融合发展项目(编号:农办计财[2023]10号)。

摘　　要：[目的]优化高压电场低温等离子体(HVCP)消杀花生表面黄曲霉处理参数,并分析杀菌对花生品质的影响。[方法]以杀菌率为指标,利用响应面试验优化消杀花生表面黄曲霉的HVCP杀菌工艺参数,观察比较HVCP处理前后的黄曲霉孢子形态,并分析HVCP处理对花生粗脂肪含量、粗脂肪酸价、粗蛋白含量、色泽的影响。[结果]优化的HVCP杀菌工艺参数为处理电压122 kV、处理时间13.5 min、处理频率56 Hz,该条件下的杀菌率达到99.56%,并且黄曲霉孢子形态比未处理组发生明显变化,同时HVCP处理后花生粗脂肪、粗蛋白含量没有显著变化,脂肪酸价显著降低,花生色泽更鲜艳。[结论]HVCP可高效消杀花生表面黄曲霉,提升色泽,降低脂肪酸价,且不影响品质安全。[Objective]To optimize the treatment parameters for eliminating Aspergillus flavus on peanut surface through high voltage electric field cold plasma(HVCP)and analyze the effects on peanut quality.[Methods]With sterilization rate as the indicator,the HVCP sterilization process parameters for eliminating Aspergillus flavus on peanut surface are optimized through a response surface test.The morphological changes of Aspergillus flavus spores before and after HVCP treatment are observed and compared,and the effects of HVCP treatment on the crude fat content,crude fatty acid value,crude protein content,and color of peanuts are analyzed.[Results]The optimized HVCP sterilization process parameters are as follows:treatment voltage of 122 kV,treatment time of 13.5 min,and treatment frequency of 56 Hz.Under these conditions,the sterilization rate reaches 99.56%.The morphology of Aspergillus flavus spores change significantly compared with the untreated group.Furthermore,the treatment method does not significantly change the crude fat and crude protein contentof peanuts,but it significantly reduces the fatty acid value and improves the color brightness of the peanuts.[Conclusion]HVCP can effectively eliminate Aspergillus flavus on the surface of peanuts,and it can also improve the color brightness and reduce the fatty acid value of peanuts,without any influence on the quality and safety.

关 键 词：高压电场低温等离子体 花生 黄曲霉 杀菌 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]