目的 研究低温等离子体冷杀菌技术对血红蛋白（Hb）诱导模型脂质氧化的影响，为在杀菌与品质间保持最大平衡提供理论基础。方法 采用介质阻挡放电等离子体，以生鲜猪肉为实验材料，研究不同处理电压和时间对猪肉菌落总数及脂质氧化的影响。通过漂洗猪肉模型，进一步探讨等离子体与Hb的协同作用对模型脂质氧化的影响。结果 等离子体冷杀菌技术对生鲜猪肉的杀菌率可达94.50%，对猪肉的脂质氧化不会造成显著影响。形成的活性氧物质会促使Hb中血红素的铁离子被氧化，且等离子体处理会造成体系pH值的降低，导致Hb的亲氧能力降低，进而显著加快体系脂质氧化速率。结论 当等离子体应用于生鲜畜肉的杀菌时，应尽量减少胴体的血液残留，从源头上减少等离子体对肉品脂质氧化的影响。

The work aims to investigate the effect of cold plasma sterilization on the hemoglobin (Hb)-induced lipid oxidation in the rinsed pork model, so as to provide a theoretical basis for maintaining the maximum balance between sterilization and meat qualities. With fresh pork as experimental materials, dielectric barrier discharge (DBD) plasma was employed to evaluate the effect of various voltages and treatment time on the total number of colonies and lipid oxidation in pork. By the rinsed model, the synergy effect of plasma and Hb on the lipid oxidation of the model was further explored. The sterilization rate of fresh pork after plasma treatment reached 94.50%, without causing significant effect on the lipid oxidation of pork. The reactive oxygen species in plasma promoted the oxidation of the heme iron ions in Hb, and plasma treatment led to decrease of the pH in the system, resulting in a decrease in the aerobic capacity of Hb and significantly accelerating the lipid oxidation rate of the system. In general, when plasma is applied to the sterilization of fresh meat, the blood residue of carcass should be reduced as much as possible, and the effect of plasma on the oxidation of meat lipids should be reduced from the source.