以叶绿素镁钠盐为光敏剂，研究了其对几种液体食品中金黄色葡萄球菌的光动力杀菌效果。结果表明，叶绿素镁钠盐对几种液态食品中的金黄色葡萄球菌具有很强的杀菌效果，其中以10-5 mol/L的叶绿素镁钠盐杀菌效果最佳，10 min金黄色葡萄球菌减少了4.5个对数；随着光照时间的延长，液态食品中的金黄色葡萄球菌的致死率明显增加，特别是在起始10 min内；一般透光性好的食品包装材料对液态食品中金黄色葡萄球菌光动力杀菌效率没有影响，但液态食品的pH对其杀菌效率有一定的影响。对于不同的液态食品，在澄清或酸性的食品中叶绿色镁钠盐的光动力杀菌效果较好，但当食品中含固体颗粒或较浑浊时，其杀菌效率显著降低。

The Na-Chlorophyllin photodynamic sterilization of Staphylococcus aureus in liquid food was investigated in this study. Results found Na-Chlorophyllin showed a photodynamic inactivation against Staphylococcus aureus in several liquid foods, and the optimum concentration of Na-Chlorophyllin was 10-5 mol/L for photodynamic inactivation of Staphylococcus aureus. Staphylococcus aureus reduced about 4.5 log in 10 min. The inactivation of Staphylococcus aureus in liquid food was significantly increased with the extension of illumination, especially in the initial 10 min. Moreover, food packing materials with good light transmission had no effect on photodynamic inactivation of Staphylococcus aureus, but the pH of liquid food can affect the photodynamic inactivation of Staphylococcus aureus. In addition, photodynamic inactivation of Staphylococcus aureus in clear liquid foods was greater as compared with cloudy liquid food.

十二五科技支撑计划项目（2012BAD31B00）；广东省教育部产学研项目（2011A090200078）；广东省重大科技专项(2011A080803011)；中山市科技计划项目（20092A124）