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当前位置: 首页 > 文章 > 电生功能水用于提高鲜切马铃薯产品品质的试验研究 食品科学 2005,26 (5) 139-143
Position: Home > Articles > The Research of Electrolyzed Functional Water on Maintaining the Quality of Fresh-cut Potato FOOD SCIENCE 2005,26 (5) 139-143

电生功能水用于提高鲜切马铃薯产品品质的试验研究

作  者：
李里特;武龙;辰巳英三
单  位：
日本农林水产省国际农林水产业研究中心;中国农业大学食品科学与营养工程学院
关键词：
电生功能水;鲜切马铃薯;杀菌;酶促褐变;多酚氧化酶
摘  要：
对电生功能水杀灭鲜切马铃薯表面微生物以及抑制马铃薯切片氧化褐变的效果进行了研究。用电生功能水及自来水分别处理经过大肠杆菌O78,金黄色葡萄球菌26003,枯草芽胞杆菌1.1849三种微生物接种的马铃薯切片,对处理后其微生物指标进行了观察。试验发现采用普通自来水浸泡清洗并不能有效的降低样品的微生物指标,而用指标为pH2.5、ORP1180mV、ACC35mg/L的电生功能水处理鲜切果蔬产品,可以明显的降低附着于产品上的各类微生物。通过考察电生功能水浸泡处理对马铃薯切片表面色泽的影响,确认了电生功能水抑制其氧化褐变的效果,实验证明,电生功能水具有与常用褐变抑制剂L-半胱氨酸+柠檬酸等同的抗褐变效果。对提取到的马铃薯多酚氧化酶进行酶活钝化实验发现,电生功能水可以使马铃薯PPO活性降低50%以上,与L-半胱氨酸+柠檬酸对马铃薯PPO活性的抑制能力相当,说明电生功能水能有效的钝化果蔬组织中多酚氧化酶的活性而抑制果蔬切片氧化褐变的发生。试验结果证明:电生功能水处理可以有效杀灭附着于鲜切马铃薯表面的各种微生物,并可以较好的抑制鲜切马铃薯氧化褐变的发生,增加了产品的食用安全性,提高了产品的品质。
译  名：
The Research of Electrolyzed Functional Water on Maintaining the Quality of Fresh-cut Potato
作  者：
LI Li-te 1 ,WU Long 1 ,Eizo Tatsumi 2 (1.College of Food Science and Nutritional Engineering,China Agricultural University, Beijing 100083, China;2.Japan International Research Center for Agricultural Sciences (JIRCAS),Tokoyo)
关键词：
electrolyzed functional water;bactericidal effect;fresh-cut potato;enzymatic browning; polyphenol oxidase
摘  要：
The bactericidal effect and anti-browning effect of Electrolyzed Functional Water(EFW)on the fresh-cut potato were evaluated. Fresh-cut potato samples inoculated with three kinds of bacteria (E.coli O78, Staphylococcus aureus 26003, Bacillus subtilis 1.1849) were treated with acidic electrolyzed functional water and deionized water. The total microbial count in the treatment solutions and the homogenate of inoculated potato slices was investigated. It showed that dipping the potato slices with tap water could not decrease the amount of microbes on the samples effectively, whereas processing the fruits and vegetables slices with EFW(pH2.5、ORP1180mV、ACC35mg/L)could reduce the total microbes of the samples significantly. The impact of the EFW on the surface color of potato slices was also investigated, it showed that enzymatic browning of potato slices processed by EFW was well inhibited. The succedent research showed that EFW could reduce the PPO activity by 50%, and that was equivalent to the effect of a usual antibrowning agent, L-cys+Citric Acid, this result explained why the EFW had strong anti-browning effect on the fresh-cut fruits and vegetables. It could be a useful approach to enhance the edible safety and appearance quality of the fresh-cut potato after processing it with the electrolyzed functional water.

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