电解式臭氧水对盐渍青菜中微生物及风味的影响

利用电解式臭氧水对盐渍青菜进行脱盐处理，探讨臭氧水对盐渍青菜中病原/腐败微生物、理化指标和风味成分的影响。 通过平板计数，检测到质量浓度为6 mg/L的臭氧水流水处理盐渍青菜10 min后，对阴沟肠杆菌（Enterobacter cloacae）、大肠杆菌（Escherichia coli）、单核增生李斯特氏菌（Listeria monocytogenes）和金黄色葡萄球菌（Staphylococcus aureus）的杀灭率均可达到100%。 臭氧处理对盐渍青菜中维生素C含量有明显的降解作用，但对青菜中还原糖和总糖含量无显著影响（P＞0.05）。 气相色谱-质谱法检 测未处理、臭氧水和自来水各处理10 min后盐渍青菜中可挥发性风味成分分别为67、59和39种，并且臭氧处理后盐渍青菜中醛类和 烯类化合物增多。 研究结果表明，臭氧水脱盐工艺能有效杀灭盐渍青菜中的病原/腐败微生物，对盐渍青菜的风味有一定影响，但不 同于自来水处理。

Effect of electrolytic ozone water on microorganisms and flavor in salted vegetables

The salted vegetable was desalinated by electrolytic ozone water. The effects of ozone water on pathogens/spoilage microorganisms, physic- ochemical indexes and volatile compounds of the salted vegetables samples were discussed. The microorganisms involving Enterobacter cloacae, Escherichia coli, Listeria monocytogenes and Staphylococcus aureus in the vegetable samples were detected by plate counting and the germicidal rate were up to 100% after 6 mg/L ozone water treatment for 10 min. The ozone treatment had obvious degradation effect on vitamin C content in the salt- ed vegetables, but no significant effect on the contents of reducing sugar and total sugar in vegetables (P＞0.05). 67, 59 and 39 kinds of volatile com- pounds in the salted vegetables without treatment, ozone water treatment and tap water treatment for 10 min were detected separately by GC-MS. In addition, the aldehydes and alkenes in the salted vegetables were increased after ozone water treatment. The results showed that ozone water desalina- tion process could effectively kill the pathogen/spoilage microorganisms in the salted vegetables, and had certain effect on the flavor of salted vegeta- bles, but different from the tap water treatment.