摘要
采用大气压等离子体射流技术,以0.15 MPa压缩空气为工作气体,在380 W功率下分别活化30,60,90 s,制备等离子体活化水(PAW),分析其理化性质,研究不同等离子活化水对从腐败三文鱼分离的多种腐败菌(哈夫尼菌、副哈夫尼菌、格氏沙雷氏菌)以及大肠杆菌和金黄色葡萄球菌的抑制作用。采用GInaFIT Tool插件对PAW的杀菌动力学模型进行分析,测定杀菌后细胞膜完整性及细胞内核酸的变化,并研究PAW对哈夫尼菌、副哈夫尼菌、格氏沙雷氏菌生物被膜的抑制和清除效果。结果表明:随着放电时间的延长,等离子体活化水pH值逐渐降低,其氧化还原电位、电导率以及H_(2)O_(2)、O_(3)、NO_(2)^(-)、NO_(3)-的含量发生上升。60 s放电制备的等离子体活化水处理6 min,能够完全杀死上述病原菌。PAW60、PAW90对蜂房哈夫尼亚菌A2、副蜂房哈夫尼亚菌A3、格氏沙雷氏菌A5处理6 min时,对数线性模型拟合更好。PAW处理后细胞完整性受到破坏,DNA发生泄露。PAW处理2 min,可以抑制上述病原菌生物被膜的形成,而对已形成生物被膜的清除时间较长,需20~30 min。研究结果为利用等离子活化水抑制水产品病原菌提供一定的理论参考。
Plasma-activated water(PAW)was prepared by using atmospheric pressure plasma jet technology with compressed air at 0.15 MPa as the working gas.PAW was activated for 30 s,60 s,and 90 s at a power of 380 W.The physicochemical properties of PAW were analyzed,and the inhibitory effects of different plasma-activated waters on various spoilage bacteria(Hafnia alvei,Hafnia paralvei,and Serratia grimesii)isolated from spoiled salmon as well as Escherichia coli and Staphylococcus aureus were studied.The inactivation kinetics model of PAW was analyzed using the GInaFIT Tool.The integrity of cell membrane and changes in intracellular nucleic acids after sterilization were determined.Furthermore,the inhibitory and dispersion effects of PAW on the biofilm of H.alvei,H.paralvei,and S.grimesii were investigated.It was found that the pH value of PAW gradually decreased with increasing discharge time,while the redox potential,conductivity,and content of H_(2)O_(2),O_(3),NO_(2)^(-),and NO_(3)-increased.PAW activated for 60 s could completely kill the pathogenic bacteria after 6 min of treatment.PAW60 and PAW90 exhibited a better fit to the logarithmic model when treating H.alvei A2,H.paralvei A3,and S.grimesii A5 for 6 min.Cell integrity was disrupted,and DNA leakage occurred after PAW treatment.The formation of biofilms by the pathogenic bacteria mentioned above could be inhibited by PAW treatment for approximately 2 min,and the dispersion of mature biofilms required 20-30 min.This study provides a theoretical basis for using plasma-activated water to inhibit pathogenic and spoilage bacteria in seafood products.
作者
檀茜倩
裴建博
张德福
崔方超
孟玉琼
马睿
李学鹏
励建荣
Tan Xiqian;Pei Jianbo;Zhang Defu;Cui Fangchao;Meng Yuqiong;Ma Rui;Li Xuepeng;Li Jianrong(School of Food Science and Engineering/Institute of Marine Science and Technology,Bohai University,Jinzhou 121013,Liaoning;State Key Laboratory of Plateau Ecology and Agriculture,Qinghai University,Xining 810016)
出处
《中国食品学报》
CSCD
北大核心
2024年第12期277-287,共11页
Journal of Chinese Institute Of Food Science and Technology
基金
“十三五”国家重点研发计划蓝色粮仓科技创新重点专项(2019YFD0901702)
辽宁省教育厅青年项目(LQ2020007)。
