中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > 3种非热杀菌方法对菠菜杀菌效果及主要品质的影响 南京农业大学学报 2011,34 (6) 138-142
Position: Home > Articles > Effects of non-thermal processing on sterilizing effect and major quality of Spinacia oleracea Journal of Nanjing Agricultural University 2011,34 (6) 138-142

3种非热杀菌方法对菠菜杀菌效果及主要品质的影响

作  者：
王顺民;谭玉霞;韩永斌;顾振新
单  位：
南京农业大学食品科技学院
关键词：
菠菜;品质;非热杀菌
摘  要：
通过对菠菜分别进行次氯酸钠溶液、超声波及浸入清洗水后通入臭氧3种非热杀菌处理,研究这3种方法对新鲜菠菜的最适杀菌效果及品质的影响。结果表明:次氯酸钠溶液最适作用条件为75 mg.L-1、pH值5.5、作用时间15 min;超声波处理最适作用条件为功率200 W、水温40℃、作用时间20 min;臭氧处理最适作用条件为直接往菠菜清洗水中通入臭氧20 mg.h-1,时间为5 min。3种处理方法对菠菜色泽的影响较小,但均使维生素C含量显著降低(P<0.05)。次氯酸钠、臭氧和超声波处理均能显著减少菠菜中的大肠菌群数(P<0.05),减少量为1.1～1.2 MPN.100g-1。
译  名：
Effects of non-thermal processing on sterilizing effect and major quality of Spinacia oleracea
作  者：
WANG Shun-min1,2,TAN Yu-xia1,HAN Yong-bin1,GU Zhen-xin1(1.College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China; 2.Biological and Chemical Engineering Institute,Anhui Polytechnic University,Wuhu 241000,China)
关键词：
Spinacia oleracea L.;quality;non-thermal sterilization
摘  要：
In this study,spinach(Spinacia oleracea L.)was pretreated with sodium hypochlorite solution,ultrasonic and ozone soaked in distilled water,respectively.Then the effects of these three treatments on sterilization condition and quality of fresh spinach were investigated.Results suggested that the optimal conditions for sodium hypochlorite were at a concentration of 75 mg·L-1,pH of 5.5 and soaking time of 15 min;while those of ultrasonic treatment were:a power of 200 W,water temperature of 40 ℃,and treatment for 20 min.As for ozone treatment,a condition of 20.0 mg·h-1 ozone aerated directly into the water with spinach inside for 5 min was the most suitable.All these three treatments had little influence on spinach color,while a significant(P<0.05) decrease in vitamine C content was detected.The amount of total coliforms of spinach was significantly(P<0.05)reduced by 1.1-1.2 MPN·100g-1 after the three treatments.

相似文章

导出引用
计量
文章访问数: 18
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46