实验研究了不同超高压条件对湿粉条中腐败霉菌黑曲霉（Aspergillus 305.01和Aspergillus 305.02）杀菌效果以及对粉条蒸煮特性的影响。实验结果表明随着处理压力升高和时间延长，超高压对黑曲霉的杀菌效果增强。经400 MPa/10 min的超高压处理后，粉条的Aspergillus 305.01与Aspergillus 305.02均下降了6.01个对数值；与未处理菌悬液相比，Aspergillus 305.01和Aspergillus 305.02的核酸吸光值分别从0.03和0.04增加至0.56和0.48、蛋白质吸光值分别从0.04和0.08增加至0.70和0.44、电导率分别从0.04 mS/cm和0.06 mS/cm增加至0.12 mS/cm和0.20 mS/cm。在400 MPa处理下，提高超高压处理时间，电导率、核酸损失和蛋白质损失增多，表明超高压是通过改变细胞膜的部分功能，引起胞内核酸、蛋白质和电解质等物质流出，从而导致细胞死亡。此外，随着处理时间增加，粉条的煮沸损失、膨润度增大，而断条率变化不显著。综合超高压对湿粉条的杀菌效果和蒸煮特性的影响，400 MPa处理10 min是湿粉条杀菌的较优条件，为超高压改善湿粉条的杀菌效果和品质提供了理论依据。

The effects of different UHP conditions on the inactivation of the spoilage molds, Aspergillus niger (Aspergillus 305.01 and Aspergillus 305.02), in wet starch vermicelli and the cooking characteristics of wet starch vermicelli were studied. The experimental results showed that the inactivation effect of UHP on Aspergillus niger increased as the treatment pressure and time increased. After the UHP treatment at 400 MPa/10 min, both the Aspergillus 305.01 and Aspergillus 305.02 of the vermicelli decreased by 6.01 log10 CFU/mL. Compared with the untreated bacterial suspensions, the nucleic acid absorbance values corresponding to Aspergillus 305.01 and Aspergillus 305.02 increased from 0.03 and 0.04 to 0.56 and 0.48, respectively, the protein absorbance values increased from 0.04 and 0.08 to 0.70 and 0.44, respectively, and the conductivity increased from 0.04 mS/cm and 0.06 mS/cm to 0.12 mS/cm and 0.20 mS/cm, respectively. Under the 400 MPa treatment, increasing the UHP treatment time led to increases of conductivity, nucleic acid loss and protein loss. The results showed that UHP could induce the outflow of intracellular substances such as nucleic acids, proteins and electrolytes, thereby causing cells death, through altering partial function of the cell membrane. In addition, as the processing time prolonged, the boiling loss and swelling degree of the vermicelli increased, whilst the breakage rate changed insignificantly. Based on the effect of UHP on the sterilization effect and cooking characteristics of wet starch vermicelli, the treatment at 400 MPa for 10 min was a better approach for sterilizing wet starch vermicelli, which provides a theoretical basis for UHP to improve the sterilization effect and quality of wet starch vermicelli.

西南民族大学科研启动金项目（RQD2023008）；四川省自然科学基金项目（2022NSFSC1705）