CAJ | 학술논문

　　为探明微酸性电解水(slightly acidic electrolyzed water, SAEW)在储藏及杀菌过程中理化指标的变化规律，将SAEW置于25、30、35、40、50℃环境温度下，测定其主要理化特性参数pH值、氧化还原电位(ORP)，以及有效氯质量浓度(ACC)随储藏时间(0～12 d)的变化，同时也测定了 SAEW 对大肠杆菌(ATCC 25922)杀菌过程中ACC的变化规律。SAEW的pH值随储藏时间的延长而增大，ORP和ACC则减小，且储藏温度越高，各理化特性参数的变化幅度越大；在 SAEW 对大肠杆菌的杀菌过程中，ACC 值不断降低。同时对储藏过程及杀菌过程中的有效氯衰减建立动力学模型，拟合后决定系数均达0.90以上。结果表明储藏温度和储藏时间对SAEW的理化特性参数有明显影响，且储藏过程与杀菌过程中的有效氯衰减符合一级动力学模型。相关研究结果为SAEW在农业、食品、医疗及环保等领域的应用提供了参考。
　　위탐명미산성전해수(slightly acidic electrolyzed water, SAEW)재저장급살균과정중이화지표적변화규률，장SAEW치우25、30、35、40、50℃배경온도하，측정기주요이화특성삼수pH치、양화환원전위(ORP)，이급유효록질량농도(ACC)수저장시간(0～12 d)적변화，동시야측정료 SAEW 대대장간균(ATCC 25922)살균과정중ACC적변화규률。SAEW적pH치수저장시간적연장이증대，ORP화ACC칙감소，차저장온도월고，각이화특성삼수적변화폭도월대；재 SAEW 대대장간균적살균과정중，ACC 치불단강저。동시대저장과정급살균과정중적유효록쇠감건립동역학모형，의합후결정계수균체0.90이상。결과표명저장온도화저장시간대SAEW적이화특성삼수유명현영향，차저장과정여살균과정중적유효록쇠감부합일급동역학모형。상관연구결과위SAEW재농업、식품、의료급배보등영역적응용제공료삼고。
Slightly acidic electrolyzed water (SAEW) with pH 5.0–6.5 is produced by electrolysis of dilute hydrochloric acid or salt solution in a chamber without membrane. SAEW can effectively kill various pathogenic bacteria as one of the most potential green disinfectants. However, SAEW is susceptible to be exposed to time, air, and illumination etc. To study SAEW during storage and disinfection, the variations of pH value, oxidation-reduction potential (ORP) and available chlorine concentration (ACC) were analyzed under different storage temperatures (25°C, 30°C, 35°C, 40°C, and 50°C) for 12 days. Furthermore, variations in ACC during Escherichia coli (ATCC 25922) disinfection were investigated. The results showed that the pH increased, but the ORP and ACC decreased during storage. When SAEW was stored in a transparent bottle at 25°C for 12 days, the ACC of SAEW was decreased from 20.53mg/L to 5.06mg/L, and the ORP of SAEW was also decreased from 821mv to 641 mv, while pH was increased from 6.06 to 7.45 in the same condition. Variations of ACC, ORP, and pH in a brown bottle under same stored temperatures had a similar tendency. When SAEW was stored in a brown bottle at 25°C for 12days, the ACC of SAEW was also decreased and the ORP of SAEW was decreased from 821mv to 652mv, while pH was increased from 6.06 to 7.38. The higher the stored temperature was, the quicker ACC, ORP, and pH of SAEW decayed during storage. SAEW was stored in a transparent bottle at 50°C for 12days, and the ACC of SAEW was decreased from 20.53mg/L to 0.10mg/L and the ORP from 821mv to 641mv, while pH was increased from 6.06 to 8.11 in the same condition. Similarly, when SAEW was stored in a brown bottle at 50°C for 12 days, the ACC of SAEW was decreased from 20.53mg/L to 0 and the ORP from 821mv to 583mv, while pH was increased from 6.06 to 8.03 in same condition. The same tendency of ACC was also found during E. coli disinfection, but the decay of ACC was quicker than it was presented during storage. The ACC of SAEW was reduced by 15.05 mg/L after SAEW with ACC of 25.13 mg/L was used to disinfect for 25 min., compared with the above storage condition for five days. The decay kinetics models of the ACC in SAEW during storage and disinfection were established and the correlation coefficients were above 0.90. The temperature and duration of storage and disinfection had significant impacts on the physicochemical properties of SAEW. As the stored time prolonged, the ACC and ORP of SAEW was decreased while pH increased. The higher the stored temperature was, the larger the variation of amplitude of ACC, ORP, and pH of SAEW. The decay of ACC was quicker during disinfection than it was presented during storage and active chlorine needed to be expended during the disinfection process. The decay of ACC followed first-order kinetics during the storage and disinfection process, and the values of the kinetic parameters during the storage process were higher than it were presented during the disinfection process, and the value of k′of storage and disinfection was 0.108 (±0.044) and 0.043 (±0.005) respectively under the condition of ACC of 25.13 mg/L at 25℃.