酸性氧化电位水处理对鲜参切片的杀菌效果及色泽的影响

目的:探讨酸性氧化电位水处理对鲜参切片微生物的杀菌效果，以及对鲜参切片色泽的影响，获得优化杀菌工艺条件，为鲜人参的保鲜贮藏提供新方法。方法:首先，以鲜参切片微生物的杀菌率为指标，考察料液比、浸泡时间、浸泡温度和pH四个因素对杀菌效果的影响，然后采用三因素三水平响应面优化试验设计优化杀菌工艺，并测定酸性氧化电位水处理鲜参切片的色泽。结果:酸性氧化电位水处理鲜参切片的最佳工艺条件为:料液比1:10 g/mL、浸泡温度25 ℃、浸泡时间11 min，此条件下的杀菌率为94.40%±0.61%，影响因素的显著性大小顺序为浸泡时间>料液比>浸泡温度，酸性氧化电位水处理前后的鲜参切片色泽无明显变化。与其他常用杀菌剂相比，酸性氧化电位水的杀菌率提高了24.5%~30.7%。结论:酸性氧化电位水处理技术对鲜参切片微生物的杀菌效果显著，可以为人参的保鲜贮藏和加工提供一种更有效、更安全和高品质的非热杀菌方法。

Influences of Acidic Electrolyzed-Oxidizing Water Treatment on Sterilization Effects and Surface Color of Fresh-cut Ginseng Slices

Objective: To investigate the bactericidal effect of acidic electrolyzed-oxidizing water treatment on the surface of fresh-cut ginseng slices and the effect on the surface color of fresh-cut ginseng slices, so as to obtain the optimal sterilization process conditions and provide a new method for fresh ginseng preservation. Method: Firstly, the bactericidal rate of fresh-cut ginseng slices was taken as the index to investigate the influence of four factors (solid-liquid ratio, soaking time, soaking temperature and pH) on the bactericidal effect. Then, a three-factor and three-level response surface optimization experiment was used to optimize the bactericidal process, and the color and luster of fresh-cut ginseng slices treated with acidic electrolyzed-oxidizing water were measured. Results: The best technological conditions for treating fresh ginseng slices with acidic oxidizing potential water were as follows: Solid-liquid ratio 1:10 g/mL, soaking temperature 25 ℃ and soaking time 11 min. Under these conditions, the bactericidal rate was 94.40%±0.61%. The significance order of the influencing factors was soaking time >solid-liquid ratio > soaking temperature. The surface color of fresh-cut ginseng slices had no obvious change before and after acidic electrolyzed-oxidizing water treatment. Compared with other common fungicides, the fungicide efficiency of acidic electrolyzed-oxidizing water increased by 24.5%~30.7%. Conclusion: Acidic electrolyzed-oxidizing water treatment technology had a significant bactericidal effect on the surface of fresh-cut ginseng slices, which could provide a more effective, safer and high-quality non-thermal sterilization method for the preservation and processing of ginseng.