冷等离子体技术对食品组分的影响及其作用机制

冷等离子体作为一种新型的非热加工技术，因其具有安全、绿色、能耗低等优点，在食品加工领域受到广泛关注。冷等离子体使用的气体在电离过程中产生的紫外线、活性物质（如活性氧、活性氮、羟自由基和离子）等会通过辐射/修饰作用使生物大分子发生刻蚀及交联，或对食品组分（脂质、蛋白质、淀粉等）的表面结构和官能团进行修饰，使组分结构发生变化，从而影响食品的品质、功能特性等。本文综述了冷等离子体作用对食品主要组分（蛋白质、脂质、淀粉）、维生素和多酚的影响及其可能的作用机制，并讨论了该技术存在的问题和未来发展的方向，以期为冷等离子体在食品工业的应用提供参考。

Effect and Action Mechanism of Cold Plasma Technology on Food Components

Cold plasma (CP) technology, an emerging non-thermal technology, has attracted widespread attentions in food fields for the advantages of safety, no needs for chemical agents and low-energy-consumption. Cold plasma can release ultraviolet rays and active substances (such as reactive oxygen radicals, reactive nitrogen radicals, hydroxyl radicals and ions) in the excitation process. The reactive species can induce etching and cross-linking of biomacromolecules, or modify the structure and functional groups of food components (such as lipids, proteins and starches), consequently affecting the sensory and flavor qualities of food. This paper summarizes the effects and action mechanism of CP on food components (protein, lipids, starch), victim, polyphenols. The present existing problems and future developments of CP technology are discussed and proposed. This paper would provide a theoretical guides for facilitating the application of CP technology in food industry.