摘要
为保证次氯酸钠(NaClO)溶液循环使用后的杀菌效力,研究黄瓜切片、油菜连续加样对次氯酸钠(NaClO)溶液杀菌效果的影响,同时探讨油菜和黄瓜汁液对NaClO溶液的氧化还原电位势(ORP)值影响。结果表明:切片黄瓜汁液渗出较多,多于1kg的样品量即会导致NaClO溶液的ORP值和有效氯含量骤降,失去杀菌能力;而未切分的油菜对NaClO溶液的ORP值影响较弱,质量达9kg时,NaClO溶液的ORP值仍有约600mV;蔬菜汁液对NaClO溶液的ORP影响呈反"S"曲线,依据Boltzman拟合方程以及拐点理论,NaClO溶液ORP值降到600mV时,溶液已基本失去杀菌能力,需补充新鲜杀菌剂。
In order to ensure the bactericidal efficacy of sodium hypochlorite （NaClO） solution during the recycling use, the bactericidal effect of NaClO on processed fruits and vegetables was explored. In addition, the effect of fruit or vegetable juice on oxidation/reduction potential （ORP） of NaClO solution was also investigated. Results indicated that 1 kg of cucumber slices could lead to a sharp drop in ORP and the active chlorine content in NaClO solution because of the juice osmosis. However, uncut pak choi had less effect on ORP of NaClO solution, and the ORP value of NaClO solution was still 600 mV when the amount of treated pak choi was 9 kg. The ORP curve between NaClO solution and vegetable juices exhibited an opposite ＂S＂ in shape. According to Boltzman equation and isobetic point theory, NaClO solution lost the bactericidal efficacy at the ORP value of 600 mV and new disinfectants should be added to improve the disinfection potential.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第13期27-30,共4页
Food Science
基金
"十一五"国家科技支撑计划项目(2008BAD91B00)
关键词
次氯酸钠
氧化还原电位势
鲜切蔬菜
杀菌效力
sodium hypochlorite
oxidation/reduction potential
fresh cut vegetable
bactericidal efficacy
