超声波联合杀菌剂杀菌的研究进展

Progress in Research on Combined Application of Ultrasound with Bactericides in Food Sterilization

近年来,超声波因具有绿色、无残留等优势,成为非热加工技术领域的研究热点之一,且在杀菌领域也逐渐受到关注。然而研究结果表明,单独超声波处理对微生物的作用有限,可通过栅栏技术改善这一情况,即联合其他技术手段协同杀菌。杀菌剂应用范围广,兼具价格低廉、易于获得、贮存方便等优势,与超声波联合使用后,既能有效提升杀菌效果,还能减少杀菌剂有害副产物残留、改善杀菌剂渗透性差等问题。本文综述了超声波空化效应导致的超声穿孔、声化学、声致发光效应,重点阐述了超声波联合杀菌剂杀菌的机理和影响因素,以及联用杀菌技术在食品领域的应用,并对未来的研究方向进行了展望,旨在为进一步研究基于超声波与杀菌剂的联用杀菌技术提供参考。

Ultrasound is a green processing technology which causes no harmful residues, and therefore it has attracted wide research interest in the field of non-thermal processing, especially sterilization. However, research has shown that ultrasonic treatment alone has limited effect on microorganisms, which can be improved by hurdle technology, namely combined treatment with other sterilization technologies. Bactericides have several advantages such as a wide scope of application, low price, easy availability, and convenient storage. The combined use of ultrasound with bactericides can not only improve the bactericidal effect, but also reduce the residue of harmful by-products, and enhance the poor permeability of bactericides. This article reviews three effects induced by ultrasonic cavitation including sonoporation, sonochemistry and sonoluminescence, and it focuses on the mechanism and influential factors of microbial killing by combined treatment of ultrasound with bactericides and its application in the food field. Finally, some future research directions are discussed. We anticipate that this review will provide a reference for the development of food sterilization technologies based on combined use of ultrasound and bactericides.