准纳米银对蔬菜汁保鲜的效果

Study on Preservation Effect of Vegetable Juice with Quasi-nanoscale Silver

对准纳米银对番茄汁、番茄-胡萝卜混合汁等蔬菜汁的防腐功效及准纳米银与其它防腐剂的复合防腐效果进行了研究.结果表明,当准纳米银溶液单独用于番茄汁作为抗菌防腐剂时,其有效质量浓度为0.1 mg/L;当准纳米银溶液单独用于番茄-胡萝卜混合汁防腐时,0.1 mg/L的质量浓度同样可以起到较好的保鲜效果,但是必须给予适度的热力杀菌;当番茄汁采用准纳米银-尼泊金乙酯复合防腐剂处理时,其最佳组合为:准纳米银0.04 mg/L,尼泊金乙酯200mg/L;而这种复合处理用于番茄-胡萝卜混合汁时,则需要在95～100℃条件下杀菌5 min.

The effects of quasi-nanoscale silver on preservtion of both tomoto juice and mixed juice from tomoto and carrot were studied in this paper. The effective dose of quasi-nanoscale silver on tomoto juice was found to be 0. 1 mg/L, but when the same dose was applied to mixed juice from tomoto and carrot, it was necessary to heat at 95 -100 ℃ for 5 min. Furthermore, the effects of quasi-nanoscale silver combined with nipagin A on preservtion of both tomoto juice and mixed juice from tomoto and carrot were also investigated. The optimun combined concentrations of quasi-nanoscale silver and nipagin A for both tomoto juice and mixed juice are 0.04 mg/L and 200 mg/L, respectively, and it must be remarked that when this combined concentrations were used in preservation of mixed juice, it was necessary to heat mixed juice at 95 - 100 ℃ for 5 min.