通过精确地控制脉冲电场强度和改变脉冲电场对微生物细胞膜处理时间，使得微生物的细胞膜被不可逆地破坏，从而达到微生物致死目的。高压脉冲电场灭菌与传统的巴氏灭菌相比具有：传递快速、均匀、处理时间短、产热少等优点，可以最大程度地减少对食品中营养素的破坏，是一种颇具发展前景的非热力学灭菌方法。文中就国内外对脉冲电场的灭菌机理和目前所形成的3种具有代表性的观点及此灭菌方法的前景等方面的研究进展，做一综述。

Inactivation of microorganisms can be realized by the accurately controlling the pulse electric field the strength and time for microorganism cell membrane. Use of high pulsed electric field for inactivation of microorganisms is one of the more promising nonthermal processing methods. Compare with pasteurization,it possesses the advantage of instant and even distribution throughout a conductive food system,short treatment time and very little heating of the medium in continuous processing. In addition, HPEF can decrease the loss of nutrition as little as possible. The author critically review the results of earlier experiment studies on HPEF,the mechanisms of inactivation by HPEF,and we suggest the future work that is required in this field.

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