不同并联技术对三七鲜切片表面大肠杆菌的杀菌效果比较

Comparison of the bactericidal effect of different parallel techniques on E. coli surface of Panax notoginseng

中文关键词:  三七鲜切片  超高压  微酸性电解水  热处理  并联处理  协同效应

英文关键词:Fresh Notoginseng slices  High pressure  Slightly acid electrolytic water  Thermal treatment  Parallel treatment  Synergistic effect

中文摘要:

      目的 为比较超高压(High Pressure,HP)、微酸性电解水(Slightly Acidic Electrolyzed Water,SAEW)并行联合处理(HP-SAEW)和热处理(Thermd treatment,T)、微酸性电解水并行处理(T-SAEW)对三七鲜切片表面大肠杆菌(Escherichia Coli,E.coli)的杀菌效应。方法 以三七鲜切片为研究对象,选用大肠杆菌作为模型菌,采用平板计数法测定三七鲜切片表面E.coli菌落数,探究两种不同并行联合处理方式中不同料液比、时间、有效氯浓度(Available Chlorine Concentration,ACC)、压强、温度对三七鲜切片的杀菌效果,并对菌落数的变化情况进行协同效应分析。结果 实验表明HP-SAEW并行联合处理对三七鲜切片在ACC[27.6~52.2] mg/L,压强[98.5~297.5] MPa,料液比[1.76~5.88] g/mL,处理时间[5.56~9.48] min的区间范围内具有“1+1>2”的协同效应,杀菌效果具有优于其单独处理时杀菌效果的和。且最优杀菌参数为微酸性电解水有效氯质量浓度(ACC)为38.359 mg/L,料液比4.914 g/mL,压强为198.962 MPa,处理时间7.257 min。T-SAEW并行联合处理对三七鲜切片在ACC[25.44~45.88] mg/L,温度[39.78~53.85]℃,料液比[2.27~4.42] g/mL,处理时间[5.02~9.84] min的区间范围内具有“1+1>2”的协同效应,杀菌效果具有优于其单独处理时杀菌效果的和。且最优杀菌参数为ACC为46.067mg/L、温度为47.708℃、料液比为2.040 g/mL、处理时间5.261 min。结论 并行联合作用在特定的加工参数区间内存在着协同增强效应,T-SAEW并联技术能更有效抑制三七鲜切片的表面微生物的生长,后续可在此基础上进行鲜三七保鲜贮藏过程中品质变化的研究,并应用于实际生产过程中。

英文摘要:

      Objective This study compared to compare the bactericidal effect of high pressure (HP), slightly acidic electrolyzed water (SAEW) their combination (HP-SAEW) and thermal treatment (T), slightly acidic electrolytic water combination treatment (T-SAEW) on Escherichia coli at the surface of Panax notoginseng fresh slices. Methods The E. coli was being used as the model bacteria and the standard plate counting method was adopted to determine the colony count of E. coli on the surface of Panax notoginseng fresh slices.?The bactericidal effects of the two parallel treatment methods ( HP-SAEW and T-SAEW) on Panax notoginseng fresh slices under different factors (solid-liquid ratio, processing times, available chlorine concentration (ACC), pressure and temperature) were studied and the synergistic effect analysis were further measured. Results The results showed that the HP-SAEW parallel processing exhibited a “1+1>2” synergistic effect on the Panax notoginseng fresh sliced within a certain range of ACC [27.6~52.2] mg/L, pressure [98.5~297.5] MPa, solid-liquid ratio [1.76~5.88] g/mL, and processing time [5.56~9.48] min.?The bactericidal effect of the HP-SAEW parallel treatment was better than that treated alone (SAEW or HP). The optimal bactericidal parameters were determined as follows: the available chlorine concentration (ACC) was 38.36 mg/L, the solid-liquid ratio was 4.91 g/mL, the pressure was 198.96 MPa, and the treatment time was 7.26 min. The T-SAEW parallel processing exhibited a “1+1>2” synergistic effect on the Panax notoginseng fresh sliced within a certain range of ACC [25.44~45.88] mg/L, temperature [39.78~53.85] ℃, solid-liquid ratio [2.27~4.42] g/mL, and processing time [5.02~9.84] min.?The bactericidal effect of the T-SAEW parallel treatment was better than that treated alone (SAEW or T). The optimal bactericidal parameters were determined as follows: the available chlorine concentration (ACC) was 46.07 mg/L, the solid-liquid ratio was 2.04 g/mL, the temperature was 47.71 ℃, and the treatment time was 5.26 min. Conclusion The parallel combined effect has synergistic enhancement effect in the specific processing parameter range,T-SAEW parallel technology can more effectively inhibit the growth of surface microorganisms in fresh slices.On this basis, the quality change in the storage process of fresh Panax notoginseng can be carried out and applied in the actual production process in the future work.