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稳定性ClO2在食品保鲜中的应用研究进展
发表时间：2008-04-30 浏览量：2285 下载量：752
| 全部作者： | 时述航，娄永江，胡永平 |
| 作者单位： | 宁波大学生命科学与生物工程学院 |
| 摘 要： | 稳定性ClO2是一种高效安全的强氧化型杀菌剂，能够快速有效地杀灭微生物，且无气味残留，最终分解产物无毒，在对食品灭菌消毒方面具有高效性、安全性和广泛性的特点，是目前国际公认的最理想的灭菌消毒剂，在食品保鲜加工中具有独特的性能优势。一般而言，ClO2浓度在1～10 mg/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，约为10 min。本文概述了稳定性ClO2的杀菌机理及杀菌特点，着重介绍了近年来国内外稳定性ClO2在果蔬、畜禽制品、奶制品、水产品和饮料保鲜方面的最新应用研究进展。文中还对稳定性ClO2在食品保鲜方面的发展前景进行了展望。 |
| 关 键 词： | 食品加工；稳定性ClO2；食品；灭菌；保鲜 |
| Title： | Research progress of application on stabilized chlorine dioxide in food fresh-keeping |
| Author： | SHI Shuhang, LOU Yongjiang, HU Yongping |
| Organization： | Faculty of Life Science and Biotechnology, Ningbo University |
| Abstract： | Stabilized chlorine dioxide, which is a highly efficient, safe and powerful oxidative antiseptic, can kill microorganisms fast and efficiently, with no remnant odor. The ultimate decomposed product is innocuous. Because of its high efficiency, superior safety and broad applicability in terms of food sterilization, it has become the most ideal antiseptic acknowledged throughout the world and has particular advantage in food fresh-keeping. Generally speaking, good sterilization effects could be expected when the concentration of ClO2 ranges from 1 to 10 mg/L, with a short functioning time of approximately 10 min. This paper summarized the sterilization mechanism and characteristics of stabilized chlorine dioxide, with special regard to the latest research progress of its application on food fresh-keeping concerning fruit, livestock, poultry, milk product, aquatic product and beverages. The paper also discussed its prospect of development in food fresh-keeping. |
| Key words： | food handling; stabilized chorine dioxide; food; sterilization; fresh-keeping |
| 发表期数： | 2008年8月第8期 |
| 引用格式： | 时述航，娄永江，胡永平. 稳定性ClO2在食品保鲜中的应用研究进展[J]. 中国科技论文在线精品论文，2008，1（8）：916-921. |
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