关键词:

氧化电解水, 有效氯, 氧化还原电位, pH值, 肉品

Abstract: An electrolytic cell with three segments was used to make electrolyzedoxidizing water (EOW), and the IrO₂ electrode was characterized by XRD, SEM and electrochemical analysis.Three impact factors for the sterilization, i.e.the available chlorine content (ACC), the redox potential (ORP) and the pH value, were investigated in killing Bacillus subtilis varniger (ATCC9372).It was found that the higher the ACC value, the higher the sterilizing efficiency.When the ACC value in EOW is higher than 40 mg.L^-1,the sterilizing efficiency improves slowly, where the maximum sterilization ratio is 99.89% with a killing logarithm value of 2.67 lgcfu.ml^-1.The ACC existence form in EOW is mainly HClO, which is the reason for the high sterilizing efficiency.With the increase of the ORP value, the sterilizing efficiency also increases.While, when the ORP value is higher than 1100 mV, the increase in sterilization ratio and the killing logarithm value get slow, the maximum of which reaches to 99.99% and 3.86 lgcfu.ml^-1, respectively.The pH value almost has no effect on the sterilizing efficiency, while the change in pH value can influence the ACC existence form.The sterilizing effect of EOW for meat was also investigated.When the meat is contacted with EOW, the ACC and ORP values decrease rapidly.After 1 min, the ACC and ORP values change from 78.60 mg.L^-1 and 1132mV to 47.35 mg.L^-1 and 935mV, respectively.After 25 min, the EOW has no high sterilizing effect any more.The killing ratio and the killing logarithm values of the EOW for meat in 20 min are 99.96% and 3.42 lgcfu.g^-1, respectively.

Key words:

氧化电解水, 有效氯, 氧化还原电位, pH值, 肉品