作　　者： ; ; ; ; ; ;

机构地区： 广东省农业科学院

出　　处： 《中国食品学报》 2013年第10期97-101,共5页

摘　　要： 焦炭酸二甲酯(dimethyl dicarbonate,DMDC)是一种国家标准GB2760-2011允许使用的杀菌剂,其用量少,杀菌效果好。考察温度、DMDC浓度、pH等因素对DMDC杀灭荔枝汁中大肠杆菌的影响,并对杀菌过程进行动力学分析。试验结果表明,温度、浓度对DMDC杀菌效果影响显著,且随着温度、浓度的增大,杀菌效果变好。当pH=4.0时杀菌效果最佳。当初始大肠杆菌数量级为104cfu/mL时杀菌效果最好。韦伯模型能较好地拟合杀菌过程。 Dimethyl dicarbonate （DMDC） was approved by GB 2760-2011 as an antimicrobial agent in juice bever- ages, and showed strong inactivation efficacy of microorganisms. In this study, the effects of temperature, DMDC concentration and pH on the inactivation of E. coli in the litchi juice by DMDC were investigated, and the kinetics model of E. coli inactivation was also fitted. Results showed that the temperature and DMDC concentration were positively correlative with E. coli inactivation. The optimal pH was 4.0 for E. coli inactivation by DMDC. When the initial content of E. coli is 104 cfu/mL, bactericidal effect is the best. Besides, the kinetics models of E. coli inactivation can be fitted well using Weibull model.

关 键 词： 焦炭酸二甲酯 荔枝汁 大肠杆菌 动力学模型

领　　域： [农业科学] [农业科学] [农业科学]