气体二氧化氯在果蔬杀菌保鲜方面的研究与应用

二氧化氯是一种国际上公认的性能优良、安全无公害的杀菌消毒剂和食品保鲜剂。国内关于二氧化氯在果蔬保鲜领域的研究多局限于液体二氧化氯,气体二氧化氯在果蔬保鲜方面的研究相对较少。气体二氧化氯较液体二氧化氯有许多优势,在果蔬杀菌保鲜方面有更加广阔的应用前景。本文综述了二氧化氯的杀菌保鲜机理及气体二氧化氯的特性与优点,总结了近年来国内外关于气体二氧化氯在果蔬杀菌保鲜方面的研究,并对其应用前景进行了展望。      

A simple instrument-free gaseous chlorine dioxide method for microbial decontamination of potatoes during storage

An instrument-free gaseous chlorine dioxide (ClO₂) method to control microorganisms on potatoes during storage was developed. Gaseous ClO₂ was generated by combining an equal amount of impregnated sodium chlorite and activating acids in a sachet without using any solution or equipment. After activation by mixing, the sachet was placed in the application area. The decontamination efficiency of ClO₂ on natural microbiota including total microorganisms, yeasts and molds, and inoculated Pseudomonas aeruginosa on potatoes was investigated. Different treatments using 2, 3, and 4 g of materials and various time intervals (2.5 and 5 h) to generate 16, 20, 24, 30, 32, and 40 mg/L of ClO₂ were evaluated. The results were effective for natural microbiota, showing over a 5 log CFU/potato reduction with a 4 g treatment after 5 h. For P. aeruginosa, there was almost a 6 log CFU/potato reduction after 5 h of the 4 g treatment. The lowest treatment tested (2 g at 2.5 h) showed reductions of 1.7, 1.9, and 2.3 log CFU/potato for total microorganisms, yeasts and molds, and P. aeruginosa, respectively. Gaseous ClO₂ did not affect the overall visual quality of the potato. The residue of ClO₂ decreased to <1 mg/L after 14 days for each treatment, indicating ClO₂ dissipates naturally over time.     

稳定态二氧化氯对罗非鱼鱼丸品质变化的影响

为研究稳定态二氧化氯对罗非鱼鱼丸保鲜效果的影响,本文以感官评定（白度、硬度和弹性）、菌落总数、p H、挥发性盐基氮（TVB-N）及硫代巴比妥酸值（TBA）为鲜度指标定期取样测定,研究稳定态二氧化氯在冷藏条件下（4±1）℃对罗非鱼鱼丸的保鲜效果。结果表明:稳定态二氧化氯具有良好的杀菌和保鲜作用,能有效地抑制微生物的生长,并减缓蛋白质变性、脂肪氧化变质,延长罗非鱼鱼丸货架期6¹0 d;其处理浓度为50 mg/L时保鲜效果显著。      

壳聚糖和二氧化氯联合处理对江安大白李采后保鲜效果研究

以江安大白李为实验材料,研究二氧化氯和壳聚糖单独处理以及不同先后处理顺序的联合作用对李果采后生理和品质的影响。结果表明:与对照相比,经壳聚糖或二氧化氯单独处理的江安大白李均能有效抑制果实的呼吸强度,降低果实的失重率,维持果实的好果率,维生素C及可溶性固形物含量。壳聚糖和二氧化氯联合处理作用能更有效降低江安大白李的失重率,提高好果率。二氧化氯浸泡之后再进行壳聚糖联合保鲜处理能较好的保持江安大白李的贮藏品质,延长其贮藏寿命。研究结果可为江安大白李合理贮藏保鲜提供理论依据。      

离子色谱法测定食品中的二氧化氯及其副产物

目的建立离子色谱法同步检测食品中消毒残留的二氧化氯及其副产物氯酸盐含量的分析方法。方法用超声波处理浸泡的水中的样品并振荡提取,经离心取上层液。采用离子色谱进行分析,采用AS-19色谱柱分离,20 mmol/L KOH溶液以1.0 mL/min流速等度淋洗,电导检测器检测,外标法定量。结果各化合物的质量浓度与其相应峰面积呈线性关系。检出限为0.05 mg/L。测定值的相对标准偏差为3.6%~8.9%(n=6),加标回收率在81.6%~92.5%之间(n=6)。结论利用离子色谱法检测食品中的二氧化氯及其副产物氯酸盐,方法准确、可靠、实用性强。     

二氧化氯气体对荞麦挤压预熟面条保鲜技术研究

以二氧化氯气体为抑菌防霉剂,考察在杀菌时间一定前提下,二氧化氯气体浓度对荞麦挤压预熟面条防霉效果;同时,为排除浸泡时水对实验结果影响,将面条浸泡前杀菌、浸泡后杀菌和浸泡前后均杀菌作为一个实验因素考察。结果表明,二氧化氯气体对荞麦挤压预熟面条致腐菌具有强杀灭效果,先对干面条杀菌30 min,浸泡后再杀菌30 min可取得最佳防霉效果,并随抑菌浓度增大,保质期逐渐提高;当抑菌浓度达40 mg/L时,保质期可达3个月。     

二氧化氯对猪肉、毛肚和鸭肠保鲜效果的影响

以猪肉、毛肚和鸭肠为原料,将其放置于浓度为50、150、250mg/L的二氧化氯溶液中浸泡1～2min,用NY/T632-2002冷却肉标准评价保藏效果。结果表明,用50mg/L的二氧化氯处理猪肉,在冷藏条件下能有效地延长其货架期到6d;用150mg/L二氧化氯处理毛肚,可以有效地延长毛肚的保藏期到10d;用150mg/L的二氧化氯处理鸭肠可将其保质期有效地延长到9d。一定浓度的二氧化氯可以有效地延长猪肉、毛肚和鸭肠的保藏期。     

Effects of Pseudomonas chlororaphis and gaseous chlorine dioxide on the survival of Salmonella enterica on tomatoes

Control of Salmonella enterica on tomatoes is important for food safety. The aim of this research was to evaluate the survival of Salmonella enterica serovars Montevideo (SM) and Typhimurium (ST) on tomatoes exposed to gaseous chlorine dioxide and Pseudomonas chlororaphis (Pc). Pc was applied to stem scars of tomatoes prior to inoculations with SM and ST. Tomatoes were treated with gaseous ClO₂ at 0.4 mg L^?1 for 2 and 4 h (90% R.H. 13 °C), respectively. At 4 h of ClO₂ treatment, SM and ST populations were reduced to 0.82 and <0.30 log CFU g^?1, respectively. Tomatoes treated with SM and ST had 5.42 and 5.37 log CFU g^?1 of Salmonella. Tomatoes treated with Pc + Salmonella count was 2.59 (treated) and 5.83 log CFU g^?1 (control). Salmonella survival was similar at 2 and 4 h of ClO₂ treatment. Application of ClO₂ and Pc may reduce contamination of tomatoes by Salmonella serovars.     

二氧化氯在食品灭菌消毒上的应用研究进展

综述了二氧化氯在果蔬、水产品、禽畜肉、饮料等各种食品以及食品包装工业上的灭菌消毒应用研究进展。二氧化氯在对食品灭菌消毒上具有高效性、安全性和广谱性的特点,是目前国际公认的最理想的灭菌消毒剂。一般而言,二氧化氯浓度在1～10mg/L时,就能对食品中的多数致病菌产生良好的灭菌效果,同时作用时间比较短,大约在10min。并对其应用前景进行了展望。     

二氧化氯浓度对翠红李贮藏品质的影响

目的：探究二氧化氯对翠红李保鲜效果,为翠红李采后保鲜技术提供新途径。方法：以翠红李为试验材料,不同浓度二氧化氯（20,40,60 mg/L）处理后于（1.0±0.5） ℃冷藏。结果：与对照组比较,40 mg/L二氧化氯处理可显著降低翠红李果实的腐烂率、呼吸强度、多酚氧化酶活性（P＜0.05）,可显著抑制翠红李色差L^*值、硬度、可溶性固形物含量、可滴定酸含量、维生素C含量、过氧化物酶活性、霉菌及酵母菌菌落总数（P＜0.05）。结论：40 mg/L二氧化氯处理的翠红李的贮藏效果最好,能够明显推迟翠红李的代谢进程,保持较好的贮藏品质。     

二氧化氯与1-甲基环丙烯联合处理对“萨米脱”樱桃低温贮藏效果的影响

目的 探究二氧化氯(ClO2)与1-甲基环丙烯(1-methylcyclopropene, 1-MCP) 复合处理对樱桃保鲜效果的影响, 提供更好的樱桃贮藏保鲜方法。方法 以萨米脱樱桃为材料, 在低温下(4 ℃)贮藏条件下, 采用 3 μL/L 1-MCP与100 μL/L ClO2联用对樱桃进行熏蒸处理, 测定相关指标, 包括腐烂率, 硬度、可滴定酸含 量(titritable acidity, TA)、可溶性固形物含量(total soluble solid, TSS)、VC含量、总酚含量及抗氧化能力。 结果 1-MCP、ClO2单独以及复合处理都对樱桃有不同程度的保鲜效果, 其中复合处理保鲜效果最佳。贮藏至25 d, 复合处理腐烂率分别比对照、1-MCP及ClO2处理组低7%、10%和30%, 可以减缓樱桃贮藏过程中TSS、TA、VC、总酚等物质含量的下降, 有效保持果实的外观品质。复合处理还原力及DPPH清除能力方面分别比对照组高出54%和43%, 提高果实的抗氧化能力。结论 1-MCP与ClO2复合处理能够有效地保持贮 藏期间樱桃品质, 保鲜效果优于单独处理, 有较大的应用前景。     

哈密瓜贮藏保鲜技术的研究进展

采后腐烂是哈密瓜在采后贮运和销售过程中出现的主要问题,该问题不仅会影响哈密瓜的品质,也会造成一定的经济损失。本文综述了哈密瓜保鲜技术的研究进展,并指出了其未来的发展趋势。      

Combined effect of aqueous chlorine dioxide and modified atmosphere packaging on inhibiting Salmonella Typhimurium and Listeria monocytogenes in mungbean sprouts

This study was conducted to investigate the effect of chlorine dioxide (ClO2) combined with modified atmosphere packaging (MAP) on inhibiting total mesophilic microorganisms, Salmonella Typhimurium, and Listeria monocytogenes in mungbean sprouts during refrigerated storage. Mungbean sprouts were packaged using 4 different methods (air, vacuum, CO2 gas, and N2 gas) following treatment with water or 100 ppm ClO2 for 5 min and stored at 5 +/- 2 degrees C. The population of total mesophilic microorganisms in mungbean sprouts was about 8.4-log(10) CFU/g and this level was not significantly reduced by treatment with water or ClO2 (P > 0.05). However, when samples were packaged under vacuum, N2 gas, or CO2 gas following treatment with ClO2, the populations of total mesophilic microorganisms were significantly reduced during storage (P < 0.05). Levels of S. Typhimurium and L. monocytogenes in mungbean sprouts following inoculation were 4.6- and 5.6-log(10) CFU/g and treatment with water followed by different packaging conditions (air, vacuum, N2 gas, and CO2 gas) had no significant effect on population reduction (P > 0.05). However, treatment with ClO2 significantly reduced populations of S. Typhimurium and L. monocytogenes by 3.0- and 1.5-log CFU/g, respectively (P < 0.05), and these reduced cell levels were maintained or decreased in samples packaged under vacuum or in N2 or CO2 gas during storage. These results suggest that the combination of ClO2 treatment and MAP such as CO2 gas packaging may be useful for inhibiting microbial contamination and maintaining quality in mungbean sprouts during storage.     

Comparison of inactivation of Listeria monocytogenes within a biofilm matrix using chlorine dioxide gas,aqueous chlorine dioxide and sodium hypochlorite treatments

The present research compared the effect of chlorine dioxide (CD) gas, aqueous CD and aqueous sodium hypochlorite (SHC) treatments on the inactivation of a five strain mixture of Listeria monocytogenes – containing biofilms. Four day old biofilms were developed on a stainless steel (SS 304) coupon by using a mixture of five cultures of L. monocytogenes (Scott A, N1-227, 103M, 82 and 311) using a 100% relative humidity (RH) dessicator for incubation at room temperature (22 ± 2 °C). After biofilm development, coupons were rinsed and dried for 2 h and treated with 0.3 mg/l CD gas at 75% RH, 7 mg/l of aqueous CD and 50 mg/l SHC. Initial log₁₀ population of biofilm cells before CD gas, aqueous CD and SHC treatment was 4.80, 5.09 and 4.95 log₁₀ CFU/cm². The Weibull model was used to fit non-linear survivor curves. Treatments and time points of 0.3 mg/l CD gas and 7 mg/l aq. CD solution were significantly different (p < 0.05). A 10 min treatment of 0.3 mg/l CD gas, 7 mg/l of aq. CD, and 50 mg/l SHC resulted in reductions of 3.21, 3.74 and 3.09 log₁₀ CFU/cm², respectively. At 10 min, all treatments were not statistically different (p > 0.05). Low levels of CD (0.3 mg/l CD gas and 7 mg/l aq. CD solution) for 10 min resulted in similar log reductions compared to 50 mg/l SHC.     

Effect of a simple chlorine dioxide method for controlling five foodborne pathogens, yeasts and molds on blueberries

The effect of aqueous chlorine dioxide (ClO(2)) on controlling foodborne pathogens, yeasts, and molds on blueberries was studied. Five pathogens were spot-inoculated on the skin of blueberries. A sachet containing necessary chemicals for generation of ClO(2) was used to provide 320 ppm of ClO(2) in 7.5 l of water. The efficacy of different concentrations (1, 3, 5, 10, and 15 ppm) of ClO(2) and various contact times (10s; 1, 5, 10, 20, 30 min; and 1h and 2h) were studied. ClO(2) was most effective in reducing Listeria monocytogenes (4.88 log cfu/g) as compared to the other pathogens. Pseudomonas aeruginosa was reduced by 2.16 log cfu/g after 5 min when treated with 15 ppm of ClO(2). Relatively short treatment time was more effective in reducing Salmonella Typhimurium than longer treatment time for most concentrations. The highest reduction (4.56 log cfu/g) of Staphylococcus aureus was achieved with 15 ppm of ClO(2) for 30 min. When treated for 2h with 5 ppm of ClO(2), Yersinia enterocolitica was reduced by 3.49 log cfu/g. Fifteen ppm of ClO(2) reduced natural yeasts and molds by 2.82 log cfu/g after 1h. Concentrations of ClO(2) decreased over time. When exposed to blueberries, ClO(2) concentrations were further reduced, showing significant degradation.     

植物抗菌剂抑菌机理及其在食品防腐中的应用

综述了植物抗菌剂在食品中的应用,控制食品腐败的作用和机理,及其发展趋势。通过总结前人在抑菌作用机理、食品成分对植物提取物的影响、植物提取物间的交互作用和植物提取物与其他技术相结合贮藏食品的研究成果,总结出植物抗菌剂与食品成分的相互作用会使其活性降低;较高的抗菌剂浓度会导致食品味道和香气的改变;体外条件下植物提取物的抗菌活性与其在食品体系中的活性有很大差别等影响植物抗菌剂使用的问题。这需要通过深入研究植物提取物与食品微生态的关系,加大力度开发有效植物资源,植物抗菌剂与食品加工、包装和贮藏技术相结合等才可能得到解决。     

超声波二氧化氯法制备木薯氧化淀粉的研究

以木薯淀粉为原料,二氧化氯溶液为氧化剂,在超声波条件下制备木薯氧化淀粉。通过单因素实验,研究反应温度、反应时间、超声波功率、ClO2与淀粉的质量比对氧化淀粉羧基含量的影响。结果表明,超声波制备木薯氧化淀粉工艺条件为:反应温度为50℃、反应时间为60 min、超声波功率为350 W、ClO2与淀粉的质量比为0.000 7。     

植酸的食品保鲜机理及应用

本文通过植酸的分子结构,分析了植酸的理化特性及高效螯合金属离子的作用机理。介绍了植酸在食品行业中作为抗氧化剂、护色剂、沉淀剂的理论研究和应用概况,并对植酸食品保鲜技术进行了展望。     

国产DCS控制系统在二氧化氯制备中的应用

介绍了WebField JX-300XP集散控制系统在国外R8法二氧化氯制备系统中的应用,概述了国外R8法二氧化氯制备的工艺运行特点、控制要求及二氧化氯制备DCS控制系统的配置及控制功能的实现。     

甲醇法二氧化氯制备站的安全生产要求和措施

随着国家造纸产业政策及环保政策的逐步落实,ECF漂白工艺将成为纸浆漂白的主流工艺,二氧化氯将广泛应用于纸浆漂白,而甲醇法二氧化氯制备系统用得最多。该系统是以氯酸钠、甲醇和硫酸为原料制备二氧化氯,三大原料及产品都属危险化学品,主要表现在有毒、易燃、易爆、强腐蚀性,尤其是在反应器中,如果工艺条件控制不好,很容易发生爆炸,因此二氧化氯的安全生产显得非常重要,有必要对原料的储运、二氧化氯生产制备过程中的安全问题进行研究,并制定相应的安全生产要求和实施相应的安全控制防范措施。