| 摘要: |
| 目的 对阿拉尔市枸杞干果的污染微生物进行调查和分析，以期为新疆枸杞干果的产品质量评价标准提供参考。方法 按照GB 4789—2016《食品卫生微生物学检验标准》中的方法对其进行调查，并进行初步杀菌的应用研究。结果 在供试散装枸杞干果中的污染微生物中，霉菌和酵母菌的菌落总数为8.9×105 CFU/g，细菌的菌落总数为3.5×105 CFU/g，大肠菌群的最可能数（MPN值）为1100；在供试袋装枸杞干果的污染微生物中，霉菌和酵母菌的菌落总数为520 CFU/g，细菌的菌落总数为11000 CFU/g，大肠菌群的MPN值为150，主要污染霉菌为黑曲霉和青霉属。结论 紫外辐照10 min后，霉菌和酵母菌的抑菌率达到32.44%，细菌的抑菌率达到74.69%；超声波处理5 min后，对菌落总数的抑菌效果极为显著，抑菌率达到98.21%。通过紫外辐照和超声波处理均可杀灭枸杞干果表面的微生物，其杀菌效果良好。 |
| 关键词: 枸杞 污染菌相 紫外辐照 超声波杀菌 |
| DOI：10.19554/j.cnki.1001-3563.2019.13.006 |
| 分类号:TS207.4；TS201.3 |
| 基金项目:塔里木大学南疆特色农产品深加工兵团重点实验室项目（AP1602） |
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| Investigation and Control Measures of the Contaminated Bacterium of Chinese Wolfberry in Alar |
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WANG Jie-ru, YU Wen-li, LI Ying, GUO Dong-qi
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Xinjiang Production and Construction Group Key Laboratory of Agricultural Products Deep Processing in South Xinjiang, College of Life Science, Tarim University, Alar 843300, China
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| Abstract: |
| The work aims to investigate and analyze the contaminated microorganism of dried fruit of Chinese wolfberry, in order to provide reference for the product quality evaluation standards of dried fruit of Chinese wolfberry in Xinjiang. It was investigated according to the methods in GB 4789—2016 Food Hygiene Microbiology Test Standard and preliminary sterilization application research was carried out. The total number of mold and yeast colonies was 8.9×105 CFU/g, the total number of bacteria colonies was 3.5×105 CFU/g, and the number of coliforms was 1100 MPN among the contaminated microorganisms in the dried fruits of Chinese wolfberry in bulk. Among the contaminated microorganisms of bagged dried Chinese wolfberry, the total number of mold and yeast colonies was 520 CFU/g, the total number of bacteria colonies was 11,000 CFU/g, and the number of coliforms was 150 MPN. The main contaminated molds were Aspergillus niger and Penicillium. After UV irradiation for 10 min, the antibacterial rate of mold and yeast reached 32.44%, and the antibacterial rate of bacteria reached 74.69%. After ultrasonic treatment for 5 min, the antibacterial effect on the total number of colonies was extremely significant, and the antibacterial rate reached 98.21%. Ultraviolet irradiation and ultrasonic treatment can kill the microorganisms on the surface of dried fruit of Chinese wolfberry, and the sterilization effect is good. |
| Key words: Chinese wolfberry contaminated bacteria ultraviolet irradiation ultrasonic sterilization |
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