高压二氧化碳技术的杀菌研究进展

高压二氧化碳（high pressure carbon dioxide, HPCD）具有亚临界和超临界二氧化碳的性质，其溶解性和扩散性较好，在处理食品过程中会产生高压、酸化、爆炸和厌氧等效应，具有很好的杀菌作用。近年来，该技术作为一种食品非热杀菌技术，越来越受到研究者的关注。综述了该技术对微生物营养体和芽胞的杀菌研究现状，并分析了目前国内外有关HPCD杀菌机制的研究进展，以期为HPCD技术的进一步研究和应用提供参考。

Research Progress on Pasteurization and Sterilization using High Pressure Carbon Dioxide Technology

High pressure carbon dioxide (HPCD) has properties of subcritical and supercritical carbon dioxide. It has good solubility and diffusivity and can generate high pressure, acidification, explosion, anaerobic, and other effects during food processing process, and has good inactivation effect. Recently, as a new non-thermal technology, it has won more and more attention from the researchers. This paper reviewed the research status of HPCD on microorganisms of vegetative cells and spores; and analyzed the present domestic and abroad research progress in inactivation mechanism of HPCD, so as to provide theoretical references for future research and application of HPCD.