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中国精品科技期刊2020
万阳芳, 李慧颖, 刘俊果, 郝建雄, 刘海杰. 电解离子水中羟自由基的产生规律[J]. 食品工业科技, 2015, (05): 49-52. DOI: 10.13386/j.issn1002-0306.2015.05.001
引用本文: 万阳芳, 李慧颖, 刘俊果, 郝建雄, 刘海杰. 电解离子水中羟自由基的产生规律[J]. 食品工业科技, 2015, (05): 49-52. DOI: 10.13386/j.issn1002-0306.2015.05.001
WAN Yang-fang, LI Hui-ying, LIU Jun-guo, HAO Jian-xiong, LIU Hai-jie. Forming rules of hydroxyl radicals produced in electrolyzed water[J]. Science and Technology of Food Industry, 2015, (05): 49-52. DOI: 10.13386/j.issn1002-0306.2015.05.001
Citation: WAN Yang-fang, LI Hui-ying, LIU Jun-guo, HAO Jian-xiong, LIU Hai-jie. Forming rules of hydroxyl radicals produced in electrolyzed water[J]. Science and Technology of Food Industry, 2015, (05): 49-52. DOI: 10.13386/j.issn1002-0306.2015.05.001

电解离子水中羟自由基的产生规律

Forming rules of hydroxyl radicals produced in electrolyzed water

  • 摘要: 对不同电解离子水以及次氯酸钠溶液产生羟自由基能力进行了研究,结果表明:当有效氯浓度为17mg/L,p H变化不会对电解离子水的产生羟自由基能力有显著影响;当有效氯浓度为60mg/L时,产生羟自由基能力随着p H升高而升高;微酸电解离子水在0~24h范围内的羟自由基变化不明显,强酸电解离子水在17℃和4℃的贮藏温度下,产生羟自由基的能力均在贮藏时间为5h时达到最大;在不同p H和有效氯浓度范围内,电解离子水产生羟自由基能力均要比次氯酸钠溶液强。 

     

    Abstract: The ability to generate hydroxyl radicals of the different electrolyzed water and the sodium hypochlorite solution in the process of storage was investigated.The results showed that the changes of p H did not affect the ability of electrolyzed water to generate hydroxyl radicals when the available chlorine concentration was 17 mg / L.When the available chlorine concentration was 60 mg / L,the ability to generate hydroxyl radicals increased with the p H increasing,the hydroxyl radicals in slightly acidic electrolyzed water did not change significantly within 0~24h,the concentration of hydroxyl radicals reached the maximum when the storage time of 5h both at 17℃ and 4℃.At the different p H and the available chlorine concentration,and the capacity of electrolyzed water to produce hydroxyl radicals was stronger than that of sodium hypochlorite solution.

     

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