摘要
目的为二氧化氯应用在食品保鲜领域提供更好的科学理论依据。方法综述二氧化氯在抗菌机理、制备工艺以及食品保鲜领域的研究进展和应用。结果二氧化氯具有杀菌效果强、安全高效的优点,被广泛应用于食品保鲜领域。二氧化氯的制备工艺主要以稳定态二氧化氯制备工艺为主。结论二氧化氯在食品保鲜领域的发展潜力较大,稳定态二氧化氯具有一定的缓释功能,但稳定态二氧化氯在食品保鲜方面的缓释机理还有待进一步研究。
The work aims to provide better scientific theoretical basis for the application of chlorine dioxide in the field of food preservation. The research progress and application of chlorine dioxide applied in the fields of antibacterial mechanism, preparation technology and food preservation were reviewed. Featured by strong bactericidal effect, safety and high efficiency, chlorine dioxide was widely used for food preservation. The preparation technology of chlorine dioxide mainly included the stable state chlorine dioxide. Chlorine dioxide has great potential in the field of food preservation and stable state chlorine dioxide has the sustained release function to some extent;however, the sustained release mechanism of stable state chlorine dioxide in food preservation remains to be further studied.
作者
黄兴强
黄崇杏
王健
张霖雲
HUANG Xing-qiang;HUANG Chong-xing;WANG Jian;ZHANG Lin-yun(Guangxi University,Nanning 530004,China)
出处
《包装工程》
CAS
北大核心
2020年第9期74-80,共7页
Packaging Engineering
基金
广西重点研发计划(2018AB45007)。
关键词
二氧化氯
缓释
食品保鲜
水果保鲜
chlorine dioxide
sustained release
food preservation
fruit preservation
