【摘要】 为了研究低温等离子体处理对预制芦笋抑菌效果，采用单因素和响应面试验分析了低温等离子体介质阻挡放电处理(Dielectric barrier discharge, DBD)处理时间、工作电压和处理频率对预制芦笋菌落总数的影响，确定最佳参数，并分析了DBD最佳参数处理后的预制芦笋在贮藏过程中的微生物和主要品质变化。结果表明，预制芦笋菌落总数随DBD处理时间延长、电压的增加逐渐减小，随DBD处理频率的增加先减小后增加。响应面优化试验最佳抑菌工艺为时间180 s、电压140k V、频率80.93 Hz，预制芦笋菌落总数降低1.03 lg CFU/g。DBD处理能减缓预制芦笋在贮藏过程中微生物的生长速度，降低腐败率，可保持较好的硬度和色泽，提高总酚、总黄酮的含量，显著抑制木质素积累。该研究表明DBD技术作为一种先进的冷杀菌手段，不仅能够高效灭活微生物群体，而且可有效保持蔬菜产品贮藏品质。本研究可为蔬菜加工产品品质提升提供参考。更多还原

【Abstract】 In order to study the antibacterial effect of low-temperature plasma treatment on prefabricated asparagus, single factor and response surface experiments were used to analyze the effects of lowtemperature plasma dielectric barrier discharge(DBD) treatment time, working voltage, and treatment frequency on the total bacterial count of prefabricated asparagus, and the optimal operation parameters were determined. Subsequently, the microbial and main quality changes of the prefabricated asparagus treated by DBD optimal parameter were analyzed during storage. The results showed that the total number of colony counts in prefabricated asparagus gradually decreased with the increase of DBD treatment time and voltage, and first decreased and then increased with the increase of DBD treatment frequency. The optimal parameters obtained by response surface optimization experiments were time of 180 seconds, voltage of 140 kV, and frequency of 80.93 Hz, resulting in a reduction of 1.03 lg CFU/g in the total number of colony counts in the prefabricated asparagus. DBD treatment slowed down the growth of microorganisms and reduced the spoilage rate of the prepared asparagus during storage, maintained better hardness and color, increased the content of total phenols and total flavonoids, and significantly inhibited lignin accumulation. This study indicates that DBD technology, as an advanced cold sterilization method, can not only efficiently inactivate microbial communities, but also effectively maintain the storage quality of vegetable products. This study can provide reference for improving the quality of processed vegetable products.更多还原