【作者】 谭伟；

【导师】 杜金华；

【作者基本信息】 山东农业大学 ， 发育生物学， 2006， 硕士

【摘要】 二氧化氯（ClO₂）是一种强氧化剂,是目前国际上公认的性能优良、效果最好的食品保鲜剂和杀菌剂。ClO₂具有很强的氧化作用,能够有效杀死微生物,是一种高效安全的杀菌消毒剂能够提高食品的安全性;可阻止蛋氨酸生成乙烯,破坏已生成的乙烯,并对动植物机体不产生毒效,在食品保鲜中具有独特的性能优势。1996年,我国GB-2760将稳定性ClO₂列为食品添加剂,使用范围为果蔬保鲜和鱼类加工。2004年FDA将ClO₂批准为果蔬杀菌剂。本文用ClO₂作为杀菌剂来控制水果表面的微生物,以苹果、巨峰葡萄、大肠杆菌8099 （Escherichia coli）、酿酒酵母1450 （Saccharomyces cerevisiae）、灰霉葡萄孢（Botrytis cinerea）和匍枝根霉（Rhizopus stolonifer）为研究对象,研究ClO₂对水果表面致病菌和腐败菌的控制,分析了其作用机理及影响因素,为ClO₂用于食品安全及食品保鲜领域提供基础研究。主要结论如下:1以巨峰葡萄和大肠杆菌8099 （Escherichia coli）为试材,用ClO₂溶液浸泡已接种大肠杆菌的葡萄,通过单因素和二次正交旋转试验研究了处理时间、ClO₂浓度、接菌量对杀菌效果的影响并确定了它们与杀菌效果之间的数学模型。结果表明:ClO₂浓度是影响杀菌效果的最重要因素,其次是处理时间,接菌量对其影响最小;ClO₂溶液浓度和处理时间均对杀菌效果有极显著的影响。2以巨峰葡萄和酿酒酵母1450 （Saccharomyces cerevisiae）为试材,用ClO₂溶液浸泡已接种酿酒酵母1450的葡萄,通过单因素和二次正交旋转试验研究了处理时间、ClO₂浓度、接菌量对杀菌效果的影响并确定了它们与杀菌效果之间的数学模型。回归模型达到极显著水平（P<0.01）且无失拟因素存在,此模型可用于定量描述杀菌效果随处理时间、ClO₂浓度和接菌量变化的规律;各因素对杀菌效果的影响顺序为ClO₂浓度>处理时间>接菌量;ClO₂溶液浓度和处理时间均对杀菌效果有极显著的影响（P<0.01）,接菌量对杀菌效果有显著的影响（P<0.05）。3以巨峰葡萄和灰霉葡萄孢（Botrytis cinerea）为试材,用ClO₂溶液浸泡已接种灰霉葡萄孢的葡萄,应用中心组合试验设计建立了ClO₂浓度、杀菌时间、杀菌液pH值、ClO₂溶液体积与葡萄质量之比（v/m）和杀菌效果更多还原

【Abstract】 Chlorine dioxide is a strong oxidant and is acknowledged as the world’s ideal and excellent performance food fresh-keeper and bactericide. Chlorine dioxide has very strong effect of oxidation, which can inactivate microorganism effectively and is a highly efficient and safe antiseptic. It features preventing the formation of ethylene from Methionine and destroying the formed ethylene, thereby providing advantage in the food fresh–keeping. In 1996, GB-2760 in China ranked stable chlorine dioxide as food additive and confined it in fruit and vegetable’s fresh keeping and fish processing. In 2004, U.S. FDA authorized chlorine dioxide as antimicrobial for fruits and vegetables. This paper planed to control microbiology on the surfaces of fruits by apple, Kyoto grape, Saccharomyces cerevisiae, E.coli, Rhizopus stolonifer, Botrytis cinerea as as experimental materials. The mechanism and the influenced factors were analyzed. The aim of this study was to provide the fundamental theories for the application of chlorine dioxide in fresh keeping and food safety. The main conclusions were as follows:1 Escherichia coli 8099 inoculated on the kyoho grape surfaces were treated by chlorine dioxide solution. The treatment time, concentration of chlorine dioxide solution and population of the inoculated E.coli 8099 which influence the inactivation efficacy of chlorine dioxide were studied by single-factor and orthogonal rotary design method, respectively. The mathematical model was established. The concentration of chlorine dioxide was the most important factor of influncing inactivation efficacy of chlorine dioxide, and the treatment time was the second, the population of the inoculated E.coli 8099 was the third. Both the concentration of chlorine dioxide and the treatment time significantly improved the inactivation efficacy (P<0.01).2 Saccharomyces cerevisiae 1450 cells inoculated on the kyoho grape surfaces were treated by chlorine dioxide solution. The treatment time, concentration of chlorine dioxide and the population of the inoculated更多还原