脉冲电场（Pulsed Electric Field，PEF）技术是一种新兴非热食品加工技术，由于PEF对食品质量损伤小且能杀灭食品中有害微生物所以被广泛应用。PEF通过氧化应激途径激活植物类食品的营养物质合成途径，诱导营养物质合成、提高食品质量，然而关于这一领域的研究较少。PEF发生了氧化应激反应造成了营养物质合成与积累，植物类食品受到PEF刺激后产生大量活性氧（Reactive Oxygen Species，ROS），ROS会激活代谢物合成途径最终合成蛋白、多酚、硫代葡萄糖苷和胡萝卜素等物质；ROS聚集在微生物的细胞膜上会造成蛋白表达异常，损害脂质层和脱氧核糖核酸（Deoxyribonucleic Acid，DNA），最终导致微生物失活。

Pulsed Electric Field (PEF) technology is an emerging non-thermal food processing technology, and has been widely used because of its little damage to food quality and ability to kill harmful microorganisms in food. PEF activates the nutrient synthesis pathway of plant foods through the oxidative stress pathway, induces nutrient synthesis, and improves food quality. However, there are few studies in this field. PEF intiates oxidative stress reactions, resulting in the synthesis and accumulation of nutrients. Plant foods are stimulated by PEF to produce large amounts of reactive oxygen species (Reactive Oxygen Species, ROS), which activate metabolite synthesis pathways, eventually leading to the synthesis ofproteins, polyphenols, thioglucosides and carotenoids; The accumulation of ROS on the cell membranes of microorganisms would cause abnormal protein expression, damage to the lipid layer and deoxyribonucleic acid (Deoxyribonucleic Acid, DNA), and eventually cause microbial inactivation.

吉林省科技计划项目（20200404066YY）