二氧化氯溶液处理对小麦带菌量及发芽的影响

Effect of Chlorine Dioxide Solution Treatment on the Amounts of Bacteria and Germination of Wheat

小麦发芽可以提高其营养价值,但在发芽过程中微生物大量增殖,影响其安全性。采用二氧化氯溶液对发芽前的小麦进行杀菌处理,研究了二氧化氯浓度、浸泡时间、料液比对菌落总数的影响。以杀菌量为响应值,通过响应面分析优化确定出二氧化氯溶液处理小麦杀菌的最佳工艺条件,并在此条件下对小麦进行杀菌处理后发芽48 h,研究了小麦发芽过程中菌落总数变化情况。最佳工艺条件为:二氧化氯浓度90 mg/L、浸泡时间27 min、料液比1:4,在此条件下杀菌量为2.48 lg cfu/g,杀菌率为99.67%。小麦发芽过程中菌落总数快速增殖,但经二氧化氯杀菌后发芽小麦表面菌落总数显著低于对照组,且对小麦芽长、根长、发芽率无显著影响。该研究为二氧化氯溶液杀菌工艺应用于生产具有营养、安全的全麦食品提供一定参考。

Germination of wheat can improve its nutritional value,and at the same time,a large number of microorganisms proliferate during germination,which affects its safety.Chlorine dioxide solution was used to sterilize wheat before germination,the effects of chlorine dioxide concentration,soaking time and solid-liquid ratio on the total plate count were studied.Taking the amount of sterilization as the response value,the optimal conditions for wheat sterilization were determined by response surface analysis.Under these conditions,the wheat was germinated for 48 h after the sterilization treatment,and the changes of the total plate count during the germination of wheat were studied.The optimum conditions were as follows:concentration of chlorine dioxide 90 mg/L,soaking time 27 min,solid-liquid ratio 1:4.Under these conditions,the bactericidal capacity was 2.48 Ig cfu/g,and the bactericidal rate was 99.67%.The total plate count proliferated rapidly in the germination process of wheat,and the total plate count on the surface of germinated wheat after sterilization was significantly lower than that of the control group,which had no significant effect on the bud length,root length and germination rate of wheat.This study provides a certain reference for the application of chlorine dioxide solution sterilization technology in the production of nutritious and safe whole grain food.