4种杀菌剂对小麦淀粉杀菌效果的影响
Effects of Four Fungicides on the Bactericidal Efficacy of Wheat Starch
单晓丽 1李东 1王国洋 2周峰1
作者信息
- 1. 安丘市检验检测中心有限公司,山东 安丘 262100
- 2. 山东柠檬生化科技有限公司,山东 潍坊 262100
- 折叠
摘要
本试验选用 4 种杀菌剂作用于小麦淀粉,以菌落总数、大肠菌群、霉菌和酵母为目标菌,研究4 种杀菌剂对小麦淀粉的杀菌效果.结果表明,稳定性过氧化氢的最佳添加量为 5.0%,作用时间 0.5 h;二氧化氯和百宜杀菌剂的最佳添加量分别为 4.8～7.2 mg·L-1 和 4%,作用时间均为 0.5 h.稳定性过氧化氢、二氧化氯和百宜杀菌剂对小麦淀粉具有较好的杀菌作用,但乳酸链球菌素对小麦淀粉中大肠菌群的杀菌效果不佳,不建议在生产中使用.
Abstract
In this experiment,four fungicides were selected to act on wheat starch,and the bactericidal effect of four fungicides on wheat starch was studied with the total number of colonies,coliform,mold and yeast as the target bacteria.The results showed that the optimal addition amount of stable hydrogen peroxide was 5.0%and the action time was 0.5 h.The optimal dosage of chlorine dioxide and Baiyi fungicide were 4.8～7.2 mg·L-1 and 4%,respectively,and the action time was 0.5 h.Stable hydrogen peroxide,chlorine dioxide and biocides have good bactericidal effect on wheat starch,but the bactericidal effect of nisin on the coliform group in wheat starch is not good,and it is not recommended to use in production.
关键词
小麦淀粉/乳酸链球菌素/稳定性过氧化氢/二氧化氯/百宜杀菌剂Key words
wheat starch/nisin/stable hydrogen peroxide/dioxidochlorine/Baiyi bactericide引用本文复制引用
出版年
2024
NETL
NSTL
万方数据