高压均质对芒果汁中大肠杆菌的杀菌动力学.pdf

2222017,Wol38,No.1の
品学
※工艺技术
高压均质对芒果汁中大肠杆菌的杀菌动力学
关云静,周林燕,毕金峰*,易建勇,吴昕烨,周沫,李淑荣2
(1.中国农业科学院农产品加工研究所,农业部农产品加工重点实验室,北京100193
2.北京农业职业学院食品与生物工程系,北京102442)
摘要:为预测高压均质( high pressure homogenization,HPH)对芒果汁中大肠杆菌的杀菌作用,进行了压
カ40~190MPa、进料温度20~60℃和均质次数1~5次的HPH实验,并运用 Weibu模型对杀菌致死曲线进行
动力学分析。研究表明:随压力、进料温度和均质次数的升高,IHPH对芒果汁中大肠杆菌的杀菌效果增强。
50℃HPH处理芒果汁,压力由40MPa升高至190MPa时,大肠杆菌降低量由0.46(1g( CFU/ml))增加至
5.16(1g(CFU/mL)),达到美国食品药物管理局规定的非热加工杀菌卫生安全要求;70 MIPA HIPEI处理芒果
汁,进料温度由20℃升高至60℃时,大肠杆菌降低量由0.34(Ig(CFU/mL))增加至5.02(g(CFU/mL));
20℃、190 MIPA HIP:U处理芒果汁,均质次数由1增加至4时,大肠杆菌降低量由1.73(1g(CFU/mL))增加至
5.15(g(CFU/mL))。通过 Weibull模型拟合杀菌致死曲线,并对模型进行简化,发现简化的 Welby模型在20~50C、
40~190MPa均质1次和20~40℃、190MPa均质1~5次时拟合性较好(RP>0.92)。简化的 Weibull模型可用于预测进料
温度-压力和进料温度-均质次数的杀菌效果,可为芒果汁的HPH生产过程中微生物安全性的控制提供理论依据
关键词:芒果汁;进料温度;均质次数:;压力:大肠杆菌: Weibu模型
Inactivation Kinetics of Escherichia coli in Mango Juice by High Pressure Homogenization
GUAN Yunjing ZAOU Linyan B Jinfeng"", YI Jianyong, WU Xinye ZHOU Mo, LI Shurong
(1. Institute of Food Science and Technology, Key Laboratory of Agro-products Processing, Ministry of Agriculture,
Chinese Academy of Agricultural Sciences, Beijing 100193, China
2 Department of Food and Bioengineering, Beijing Vocational College of A riculture, Beijing 102442, China)
Abstract: The inactivation kinetics of Escherichia coli in mango juice by high pressure homogenization(HPH)was
fitted with the Weibull model to predict the inactivation effect in this study. E. coli was subjected to HPH treatments(inlet
temperature: 20-60 C pressure: 40-190 Mpa, and passes: 1-5). The reduction in E coli was enhanced with increasing
pressure, inlet temperature or number of passes. The reduction in E coli in the sample after one pass at 50 C was enhanced
from 0. 46 to 5.16(lg(CFU/ml))with pressure increasing from 40 to 190 Mpa, which reached the hygienic requirements
for non-thermally processed food claimed by the US food and drug administration. The reduction in E. coli after one pa
at 70 Mpa was enhanced from 0. 34 to 5.02(g(CFU/m)with inlet temperature rising from 20 to 60 C. The reduction in
E. coli at 190 Mpa and 20" C was enhanced from 1.73 to 5.15(1g(CFU/ml))with increasing number of passes from 1 to 4
The Weibull model provided a good fit to the inactivation curves of E. coli at iferent HPH treatments, with R>0.90. The
simplified Weibull models were fitted well under 20-$ C/40-190 Mpa for one pass and 20-40C/190 Mpa for 1-5 passes
(R>0.92). The simplified Webull models to predict HPH inactivation kinetics of E. coli could provide a theoretical basis
for microbial safety control in the HPH processing of mango juice.
Key words: mango juice; inlet temperature; number of passes; pressure; Escherichia coli; Weibull model
DOl:10.7506/spkx1002-6630-201710037
中图分类号:TS255.1
文献标志码:A
文章编号:1002-6630(2017)10-02220
引文格式
关云静,周林燕,毕金峰,等.高压均质对芒果汁中大肠杆菌的杀菌动力学J].食品科学,2017,38(10):222-228.
DO:10.7506/spkx1002-6630-201710037.http://www.spkx.net.cn
GUAN Yunjing, ZHOU Linyan, BI Jinfeng, et al. Inactivation kinetics of Escherichia coli in mango juice by high pressure
o enization]. Food Science, 2017, 38(10): 222-228.in Chinese with English abstract)DO]: 10.7506/spkx1002-6630
201710037.http://www.spkx.net.cn
收稿日期:2016-05-05
基金项目:国家自然科学基金青年科学基金项目(31301529)
作者简介:关云静(1991-),女,硕士研究生