低温等离子体处理对生姜片杀菌效果及品质的影响
作者:
作者单位:

(吉林大学食品科学与工程学院 长春 130062)

作者简介:

通讯作者:

中图分类号:

基金项目:

吉林省科技发展计划项目(20200402064NC)


Influences of Low Temperature Plasma Treatment on Sterilization Effect and Qualities of Ginger Slices
Author:
Affiliation:

(College of Food Science and Engineering, Jilin University, Changchun 130062)

Fund Project:

  • 摘要
  • |
  • 图/表
  • |
  • 访问统计
  • |
  • 参考文献
  • |
  • 相似文献
  • |
  • 引证文献
  • |
  • 资源附件
  • |
  • 文章评论
    摘要:

    目的:探究低温等离子体处理对生姜切片表面微生物的杀菌效果,以及对生姜切片多酚类化合物含量和抗氧化活性的影响,获得优化工艺,为生姜切片的保鲜和杀菌提供新方法。方法:以生姜切片表面微生物的杀菌率为指标,测定放电电源功率和低温等离子体处理时间的杀菌效果,然后,应用二因素三水平响应面优化设计,得到最佳杀菌处理条件。测定低温等离子体处理对生姜切片中总多酚含量、总黄酮含量、姜辣素含量及抗氧化活性的影响。结果:影响低温等离子体杀菌效果的因素排序为处理时间>放电电源功率。最佳处理条件为:放电电源功率400 W、处理时间4.6 min,杀菌率为99.89%。与对照组相比,应用低温等离子体处理的生姜切片中总多酚和总黄酮含量无显著性差异,而姜辣素含量降低了35.18%,DPPH自由基的清除率提高了65.32%,对生姜片的颜色无明显影响。结论:低温等离子体技术对生姜切片表面微生物的杀菌作用显著,其是一种有效、方便的非热杀菌方法。

    Abstract:

    Objective:To investigate the bactericidal effects of low-temperature plasma treatment on the microorganism on the surface of ginger slices, the contents of total polyphenols andantioxidant activitiesin ginger slices, obtain the optimized process, and provide a new method for the preservation and sterilization of fresh-cut ginger slices. Methods: Firstly, microbial sterilization rate on the ginger slices surface was used as the index, discharge power and low temperature plasma treatment timewere used as single factor experiments, then two factors three levels of response surface optimization design was applied to obtain the best sterilization processing conditions, and total polyphenols, flavonoids, gingerol content and antioxidant activity were determined. Results: The order of factors affecting the bactericidal rate of low temperature plasma was treatment time > discharge power. The optimal treatment conditions were: Discharge power of 400 W, treatment time of 4.6 min, bactericidal rate of 99.89%. There was no significant difference in the contents of total polyphenols and flavonoids in ginger slices before and after plasma treatment, but gingerol content decreased by 35.18%, DPPH free radical scavenging rate increased by 65.32%. The color of ginger slices had no obvious change after low temperature plasma treatment. Conclusion: Low temperature plasma treatment has a significant bactericidal effect on the surface microbe of ginger slices. Low temperature plasma technology can be used as a more effective and convenient non-thermal bactericidal method.

    参考文献
    相似文献
    引证文献
引用本文

徐艳阳,李雪凤.低温等离子体处理对生姜片杀菌效果及品质的影响[J].中国食品学报,2023,23(2):192-201

复制
分享
文章指标
  • 点击次数:
  • 下载次数:
  • HTML阅读次数:
  • 引用次数:
历史
  • 收稿日期:2022-02-06
  • 最后修改日期:
  • 录用日期:
  • 在线发布日期: 2023-03-22
  • 出版日期:
版权所有 :《中国食品学报》杂志社     京ICP备09084417号-4
地址 :北京市海淀区阜成路北三街8号9层      邮政编码 :100048
电话 :010-65223596 65265375      电子邮箱 :chinaspxb@vip.163.com
技术支持:北京勤云科技发展有限公司

漂浮通知