紫外发光二极管（UV-LED）技术对食品微生物灭活应用的研究进展

紫外辐照是一种非热杀菌技术，汞蒸气紫外灯是现阶段用于食品卫生处理的主要设备，但受某些因素影响，汞灯的生产使用将逐渐变少，被环保节能的紫外发光二极管（UV-LED）取代是一种不可避免的趋势。本文根据UV-LED发光原理和多波长耦合应用的特点，综述了对微生物灭活的机理、探究了影响灭活效果的因素（波长、紫外剂量和物料特性）、处理食品的灭菌效果以及对部分食品品质的影响，为UV-LED在食品领域的杀菌处理工艺和设备参数优化提供参考。

Research Progress on the Application of Ultraviolet Light-emitting Diode (UV-LED) Technology for Food Microbial Inactivation

Ultraviolet (UV) irradiation is a non-thermal sterilization technique, and mercury vapor ultraviolet lamps currently serve as the primary equipment for food hygiene. However, due to some factors, the production and usage of mercury lamps gradually reduced. The inevitable trend has been their replacement by environmentally friendly and energy-efficient ultraviolet light-emitting diodes (UV-LED). This article, based on the principles of UV-LED light emission and the characteristics of multi-wavelength coupling applications, briefly reviewed the mechanisms of microbial inactivation. The factors affecting the inactivation effect (wavelength, UV dose and material characteristics), the sterilization effect of processed foods and the impact on the quality of some foods were explored. The aim was to provide a reference for optimizing the sterilization processes and equipment parameters of UV-LED in the field of food hygiene.