Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/96020
標題: Assessment of the formation of chloroform hazards in fresh-cut vegetables treated with sodium hypochlorite
截切蔬菜使用次氯酸鈉消毒三氯甲烷生成量評估
作者: Wen-Wen Yu
余雯雯
關鍵字: 截切蔬菜
次氯酸鈉
三氯甲烷
衛生指標菌
Fresh cut vegetables
sodium hypochlorite
chloroform
indicator bacteria
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摘要: 研究可分成兩個部分,第一個部分是三氯甲烷新方法的建立,利用丙酮萃取,直接注入氣相質譜儀分析,經方法確效試驗,具有良好線性相關係數R2=0.9975,定量極限為13 μg/kg,添加回收率為76.64 - 94.82%,結果顯示此方法符合衛福部食品藥物管理署食品化學檢驗方法之確效規範。 第二個部分旨在探討截切蔬菜使用次氯酸鈉消毒處理條件與三氯甲烷生成量間之關係,結果顯示,三氯甲烷會隨著次氯酸鈉濃度、消毒時間及浸泡溫度之增加而增加;另三氯甲烷隨著次氯酸鈉溶液之pH值的下降有增加的趨勢;檸檬酸含量愈高之蔬菜基質,經次氯酸鈉溶液消毒後,其三氯甲烷的生成量亦愈高。蔬菜的截切形式亦會影響三氯甲烷生成量,切的越細小,其三氯甲烷的生成量就越高。另探討適當的消毒處理條件對於截切蔬菜中衛生指標菌之消毒效果,結果顯示當次氯酸鈉溶液使用濃度為100 ppm時,室溫下消毒5分鐘,具有減少2個對數值菌數之效果,而降低酸鹼值亦可提高殺菌效果,當pH調整至6時,可達到減少3個對數值菌數之效果。此外,蔬菜截切的大小亦會影響殺菌效果,結果發現切片的殺菌效果最好,切成條狀殺菌效果則最差。綜合研究結果,截切蔬菜以次氯酸鈉溶液進行消毒時,以使用100 ppm、酸鹼值6~8之次氯酸鈉溶液、時間5~10分鐘、溫度10℃為較合宜之消毒條件,可在三氯甲烷低生成條件下,達到最大之消毒效果。
There are two main objectives in this research. The first objective is to develop new analytical method for chloroform detection. Samples are extracted with acetone, and injected for chloroform analysis using GC-MS. This new method is in accordance with the method validation guidance per TFDA , based on method validation results, this method contain good linearirty with R2=0.9975, detection limit of 13 μg/kg and recovery range is 76.64 - 94.82% respectively. The second objective of this research is to investigate the correlation between chloroform formations with sodium hypochlorite treatment for fresh cut vegetables. This is found that chloroform concentration is correlated with treatment time/sodium hypochlorite concentration, and also relates to temperature of immersing solution. Moreover, chloroform concentration increases with decrease of pH value; .Furthermore, result of this research shows that vegetables with higher the citric acid content, the higher the amount of chloroform would produce after sodium hypochlorite solution disinfection,. Slicing sizes of vegetables also influence the chloroform formation. It was found that the finer it was, more chloroform was found.Proper sanitation treatment for fresh cut vegetables is also evaluated in this research. It is suggested that immersing vegetables in 100 ppm sodium hypochlorite solution for 5 minutes at room temperature, results in 2 log reduction on the microorganism population.According to the results obtain in this study, lowering the pH value of the disinfectant can also improve the sanitatation effect.3-log reduction is found when immersing the vegetables in pH6 sodium hypochlorite solution. Slicing sizes of vegetables is also evaluated; it is found the slice vegetables have the best sanitation effect, where, stripes contained the the least sanitation effect.
URI: http://hdl.handle.net/11455/96020
文章公開時間: 2020-08-18
Appears in Collections:食品暨應用生物科技學系

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