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1 6 10 Vol. 6 No Journal of Food Safety and Quality Oct., 2015 编者按 : 2012 年 ~2014 年, 本刊均邀请刚获得资助的编委和审稿专家就申报项目所在领域的国内外进展进行简要综述, 组织了 2012 年度 2013 年度 2014 年度 国家自然科学基金项目进展 专题, 受到各位编委和审稿专家的热烈响应, 分 6 期共出版专题文章 40 篇 这些优秀论文的出版得到了广大读者的热烈欢迎, 同时也产生了较大的影响, 提高了本刊的学术影响力 在 2015 年度国家自然科学基金项目评审中, 本刊编委和审稿专家又取得了优异的成绩 共有 20 名编委 61 名审稿专家获得了项目资助, 资助总经费超过 9000 万元 鉴于此, 本刊再次组织了 2015 年度国家自然科学基金项目进展 专题, 邀请刚获得资助的编委和审稿专家就申报项目所在领域的国内外进展进行简要综述 本期重点共刊出上海海洋大学赵勇教授等专家介绍相关研究进展的 10 篇优秀稿件, 涉及食品杀菌与防腐 食品营养与健康等方面的最新进展, 以飨读者 王 萌 1, 孙江萍 1 1, 2,, 孙晓红 3 1, 2,, 潘迎捷 3, 赵勇 1, 2, 3* (1., ; 2., ; 3. ( ), ) 摘要 : (acidic electrolyzed water ice, AEW ice) (TW ice), ph (ORP) (ACC),,,,, 关键词 : ; ; Research progress on application of acidic electrolyzed water ice in disinfection and preservation of food WANG Meng 1, SUN Jiang-Ping 1, SUN Xiao-Hong 1, 2, 3, PAN Ying-Jie 1, 2, 3 1, 2, 3*, ZHAO Yong (1. College of Food Science and Technology, Shanghai Ocean University, Shanghai , China; 2. Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai , China; 3. Laboratory of Quality & Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai , China) ABSTRACT: Acidic electrolyzed water ice (AEW ice), produced by acidic electrolyzed water (AEW), is a novel and nonthermal technology for inactivating bacteria and preserving the freshness of foods in recent years. AEW ice, with low ph, high oxidation reduction potential (ORP), and some available chlorine concentration (ACC), has the advantages of tap water ice, importantly, possesses the good ability of AEW on inactivating bacteria and keeping freshness of seafood. Herein, the generation principles and physicochemical 基金项目 : ( , ) (14DZ , , ) (2014, 3-5) (11DZ ) Fund: Supported by the National Natural Science Foundation of China ( , ), the Project of Science and Technology Commission of Shanghai Municipality (14DZ , , ), Key Project of Shanghai Agriculture Prosperity through Science and Technology (2014, 3 5), and Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation (11DZ ) * 通讯作者 :,, yzhao@shou.edu.cn *Corresponding author: ZHAO Yong, Professor, Shanghai Ocean University, Shanghai , China. yzhao@shou.edu.cn

2 10, : 3879 characteristics, effect and mechanism of inactivating bacteria, and application status in preservation of AEW ice were reviewed in this paper, so as to provide theoretical research foundation on application of AEW ice in food industry in the future. KEY WORDS: acidic electrolyzed water ice; disinfection; preservation 1 引言, [1] 20 80, (acidic electrolyzed water, AEW), [1],, [2-5], [6-9], Hricova [1] Huang [10] [11],,,,,,,, [12], [13],, [14], 2 电解水冰的制备原理与特性 2.1 电解水的制备,,, [15] ( 0.1%~0.2% NaCl/MgCl 2 ) ( ) [16,17] ( ),,,, ; NaCl/MgCl 2,,, 2.2 电解水冰的制备及特性,,,, [13,18,19],,,,, ( ), ( 1) 1 Fig. 1 Digital photograph of different dimension AEW ice A: 1.0 cm 1.0 cm 1.0 cm; B: 1.5 cm 1.5 cm 1.5 cm; C: 2.3 cm 2.3 cm 2.3 cm; D: 3.0 cm 3.0 cm 3.0 cm; E: 4.5 cm 4.5 cm 4.5 cm ph (oxidation reduction potential, ORP) (available chlorine concentration, ACC) [19],, ACC, ph ACC ; ph Cl - OCl - [20], ph 5.1, ACC HOCl OCl -, ph 4.9, ACC HOCl Cl [21] 2 ;, ORP Kim [20],, (960 mv) ORP (870 mv), Na +,

3 Lin [18] Wang [19] Wang [13], ( 1124±3, 1124±3, ±1.5 mv) ORP ( 1166±3, 1166±3, ±1 mv), ( ),, ORP ( 100 mv), [22] 3 酸性电解水冰的抑菌作用 3.1 电解水冰的抑菌作用,,,, [23] Kosek [24], Cl 2, Cl 2 Cl 2 >70 mg/l, O157:H7 Xie [23], d, 0.62~0.72 log cfu/ml, (0.78~0.96 log cfu/ml),, ACC Li [22],, 0.175% NaCl 5.7 log cfu/ml, 3.2 log cfu/ml 10 h,, log cfu/ml,,,, ph, [23] 3.2 电解水冰融化后产生电解水的抑菌作用,, ph ORP ACC [25,26],, [27], [28], O157:H7 [29], [30], [31], [32], [33] [10] : a. ph: ph , ph 2.4,,,, b. ORP: ORP mv, mv, ORP 1000 mv,, ATP c. ACC: HClO ClO - HClO,, : (1) ; (2) ; (3) ; (4) ; (5)DNA DNA ; (6), ; (7),,, [32],, ACC ;, ORP Mahmoud [33] HClO,,, ph (6.2~6.5) ORP ACC [34],,, [25,26],, 4 酸性电解水冰的保鲜作用,,, [18],,,, [20,37],,,, [39,40],,,,,, ( 1)

4 10, : 3881 表 1 关于电解水冰的研究进展 Table 1 Research progress of AEW ice AEW ice, 2 h, ACC, ph, ORP Li, et al. (2014) [22], (2013) [35] AEW ice,, 24 h Koseki, et al.(2002) [36] Koseki, et al.(2004) [24] AEW ice TW ice, 4 30 d, TW ice, AEW ice, 4~5 d Kim, et al.(2006) [20] AEW ice 24 h, h log cfu/cm 2 Phuvasate and Su (2010) [37] K12 AEW ice AEW ice 72 h AEW ice (p 0.05), 3 log cfu/ml Feliciano, et al. (2010) [38] d, d TVBN, TMA, TBA, Zhang, et al.(2015) [14] AEW ice, (20±2 ) 6~7 d, 24 h,, B, Lin, et al.(2013) [18] Wang, et al.(2014) [19] Wang, et al.(2015) [13] Koseki [36], 2~3,, 24 h,, Koseki [24], 20, 24 h, O157: H7 Kim [20],, 4, (TVBN) (TBA),, 4~5 d, ; 2010, Phuvasate [37], 100 mg/l 24 h, 2.4 log cfu/cm 2, 3.5 log cfu/cm , Feliciano [38], K12, 72 h, (P 0.05), 3 log cfu/ml, Zhang [14],,, TVBN (TMA) TBA,, Li [22] (NaCl g/l) ( h), NaCl,,, ACC

5 Fig. 2 2 (B) (C) 6 d A- [18] Longitudinal sections of muscle fibers of untreated shrimp (control, A) and shrimp treated with AEW ice (B) and TW ice (C) on the sixth day of storage [18], ph ORP Xie [23], ACC,, Lin [18], 6 d,, ph,,, ( 2),, [6,22], Wang [19],,,, Wang [13],,, ph, B, 5 展望, : (1),,,, (2), (3),,,, (4),,, (5), (6),,,, 参考文献 [1] Hricova D, Stephan R, Zweifel C. Electrolyzed water and its application in the food industry [J]. J Food Prot, 2008, 71(9): [2] Horiba N, Hiratsuka K, Onoe T, et al. Bactericidal effect of electrolyzed neutral water on bacteria isolated from infected root canals [J]. Or Surg Or

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