摘要
目的:分析比较三种常见杀菌方式对生活饮用水水质理化特性的影响,为选择杀菌方式提供科学依据。方法:取某包装饮用水公司生产线用水8L,分为4组水样,每种水样各2L。4组水样再经过不同杀菌方式,组1经过超高温瞬时杀菌(UHT)处理,组2经过臭氧杀菌处理,组3经过高温煮沸处理,组4则不经过任何杀菌方式处理。采用核磁共振波谱法测定4组水样的分子团大小;采用有机聚合物生成反应原理测定氢自由基浓度;采用电极法测定电导率;采用离子色谱法测定溴酸盐含量;采用抑菌环法试验测定抑菌作用。结果:对于分子团大小,各组水样从小到大依次为组4(86.42Hz)<组1(87.02Hz)<组2(119.48Hz)<组3(132.32Hz)。对于氢自由基浓度,各组水样从大到小依次为组4(0.177mmol/L)>组3(0.142mmol/L)>组1(0.126mmol/L)>组2(0.111mmol/L)。对于电导率,各组水样从大到小依次为组3(71.8μS/cm)>组2(53.1μS/cm)>组4(49.8μS/cm)>组1(49.2μS/cm)。各组溴酸盐含量均<0.005mg/L,铜绿假单胞菌均未发现(CFU/250mL),对金黄色葡萄球菌ATCC6538和大肠埃希氏菌ATCC25922均无抑菌能力。结论:不同杀菌工艺对水质理化特性有一定影响,相较于臭氧杀菌方式,超高温瞬时杀菌后水样的分子团最小,高温煮沸后水样氢自由基含量最高。
【Objective】To analyze and compare the effects of three common sterilization methods on the physical and chemical characteristics of drinking water quality,so as to provide scientific basis for the selection of healthy sterilization methods.【Method】Total 8L water was taken from the production line of a packaging drinking water company and divided into four groups of water samples,each of which was 2L.Four groups of water samples were sterilized in different ways:group 1 was treated with ultra high temperature instantaneous sterilization,group 2 with ozone sterilization,group 3 with boiling at high temperature,and group 4 without any sterilization.The molecular group size of four groups of water samples was determined with the method of nuclear magnetic resonance spectrum,the concentration of hydrogen radical was determined according to the principle of organic polymer formation reaction,the conductivity was determined with electrode method,the bromate content was determined with the principle of ion chromatography,and the bacteriostatic effect was determined by bacteriostatic test.【Result】About the size of molecular groups,the water samples of each group from small to large were group 4(86.42Hz)<group 1(87.02Hz)<group 2(119.48Hz)<group 3(132.32Hz).For the concentration of hydrogen free radicals,the water samples of each group from more to less were group 4(0.177 mmol/L)>group 3(0.142 mmol/L)>group 1(0.126 mmol/L)>group 2(0.111 mmol/L).For the conductivity,the water samples of each group from more to less were group 3(71.8μS/cm)>group 2(53.1μS/cm)>group 4(49.8μS/cm)>group 1(49.2μS/cm).The bromate content of each group was less than 0.005mg/L.Pseudomonas aeruginosa was not found(CFU/250mL),and it had no bacteriostatic ability to Staphylococcus aureus ATCC6538 and Escherichia coli ATCC25922.【Conclusion】Different sterilization processes have a certain influence on the physical and chemical characteristics of water.Compared with water treated by ozone sterilization,the molecular mass of water treate
作者
张娜
何海蓉
李亦斌
张建芬
马冠生
ZHANG Na;HE Hai-rong;LI Yi-bin;ZHANG Jian-fen;MA Guan-sheng(Department of Nutrition and Food Hygiene,School of Public Health,Peking University,Beijing 100191,China;Laboratory of Toxicological Research and Risk Assessment for Food Safety,Peking University,Beijing 100191,China)
出处
《中国食物与营养》
2020年第5期14-17,共4页
Food and Nutrition in China
关键词
杀菌方式
臭氧杀菌
超高温瞬时杀菌
高温煮沸
sterilization method
ozone sterilization
ultra high temperature instantaneous sterilization
boiling at high temperature
