紫外线杀菌技术作用机制及其在食品微生物污染控制中的应用研究

doi:10.12281/ffs2708-1893-20220218-008

未来食品科学 ›› 2022, Vol. 2 ›› Issue (3): 94-104.DOI: 10.12281/ffs2708-1893-20220218-008

• • 上一篇

紫外线杀菌技术作用机制及其在食品微生物污染控制中的应用研究

王潇栋¹，孔阳芷¹，Ariunjargal Tsogtbayar²，Munkhjargal Burenjarga^l，2，陈程³，吴海霞^1,*，董阿力德尔图^1,*

1. 乳制品质量安全控制技术教育部工程研究中心， 010021；内蒙古大学化学化工学院，内蒙古呼和浩特 010021； 2. 功能食品与天然产物化学中心，蒙古国立大学，艺术与科学学院，蒙古国乌兰巴托 14201; 3. 北京中医药大学，东直门医院护理部，北京 100700

收稿日期:2022-02-18 修回日期:2022-03-25 接受日期:2022-04-27 出版日期:2022-11-04 发布日期:2022-10-13
通讯作者: 董阿力德尓图，E-mail:dongali@imu.edu.cn
作者简介:第一作者简介：王潇栋（1996—）（ORCID: 0000-0002-8255-4968），男，硕士，研究方向为乳制品杀菌技术。 E-mail: 983814354@qq.com *通信作者简介：董阿力德尓图（1985—）（ORCID: 0000-0002-2812-3649），男，教授，博士，研究方向为乳制品质量安全控制技术、抗菌材料与技术。 E-mail: dongali@imu.edu.cn
基金资助:
国家自然科学基金地区基金项目（51663019、22062017、22164015）；内蒙古自治区杰出青年培育基金项目（2019JQ03）；内蒙古自治区科技计划项目（2020GG0161）；内蒙古自然科学基金博士基金（2019BS02004）

Advances in Mechanism of UV Sterilization Technology and Application in Food Microbiological Control

WANG Xiaodong1, KONG Yangzhi1, TSOGTBAYAR Ariunjargal2, BURENJARGAL Mukhjargal2, CHEN Cheng3, WU Haixia1,*, DONG Alideertu1,*

1. Engineering Research Center of Dairy Quality and Safety Control Technology, Ministry of Education, College of Chemistry and Chemical Engineering, Inner Mongolia University, Huhhot 010021, China; 2. Laboratory of Functional Food and Natural product Chemistry, Department of Chemistry, School of Arts and Sciences, National University of Mongolia, Ulaanbaatar 14201, Mongolia; 3. Department of Nursing, Dongzhimen Hospital, Beijing University of Chinese Medicine, Beijing 100700, China

Received:2022-02-18 Revised:2022-03-25 Accepted:2022-04-27 Online:2022-11-04 Published:2022-10-13
Contact: DONG Alideertu，E-mail:dongali@imu.edu.cn

摘要/Abstract

摘要： 随着经济的发展和人民生活水平的提高，人们对高品质食品的需求日益增长，为了避免传统热杀菌对食品风味、营养品质造成的破坏，各种非热杀菌技术已成为当今食品领域的研究热点。近年来，紫外线杀菌技术在食品领域中得到了广泛应用。本文介绍了紫外线杀菌技术的作用原理及影响杀菌效果的因素，并详细阐述了紫外线杀菌技术及联合技术在食品杀菌领域的应用现状，以期为紫外线杀菌技术在食品领域中进一步研发升级提供一定的理论参考。

关键词: 紫外线, 作用机制, 杀菌技术, 贮存期, 微生物

Abstract: With the improvement of the development of economic and people’s quality of life, the demand for high quality food is increasing. In order to avoid the significant changes in food flavor and nutritional quality caused by traditional heat sterilization, various non-heat sterilization technologies have become the focus of current research. In recent years, the application of ultraviolet (UV) sterilization technology in food sector has been extensively studied. This review introduces the principle of ultraviolet sterilization technology and factors affecting the effect of sterilization, and elaborates the application status of ultraviolet sterilization technology and combined technology in the field of food sterilization. This review will provide reference for further research and upgrading of UV sterilization technology in food sector.

Key words: UV, mechanism, sterilization technology, storage period, microorganism

中图分类号:

TS205.9

王潇栋, 孔阳芷, Ariunjargal Tsogtbayar, Munkhjargal Burenjargal, 陈程, 吴海霞, 董阿力德尔图. 紫外线杀菌技术作用机制及其在食品微生物污染控制中的应用研究[J]. 未来食品科学, 2022, 2(3): 94-104.

WANG Xiaodong, KONG Yangzhi, TSOGTBAYAR Ariunjargal, BURENJARGAL Mukhjargal, CHEN Cheng, WU Haixia, DONG Alideertu. Advances in Mechanism of UV Sterilization Technology and Application in Food Microbiological Control[J]. Future Food Science, 2022, 2(3): 94-104.

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ISSN: 2708-1893

紫外线杀菌技术作用机制及其在食品微生物污染控制中的应用研究

Advances in Mechanism of UV Sterilization Technology and Application in Food Microbiological Control

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