超高压处理对草莓果浆品质的影响

食品科学 ›› 2012, Vol. 33 ›› Issue (21): 121-126.

超高压处理对草莓果浆品质的影响

郭晓晖1，方国姗1，李富华1，夏春燕1，明建1,2,

1.西南大学食品科学学院 2.重庆市特色食品工程技术研究中心 3.农业部农产品贮藏保鲜质量安全与风险评估实验室

收稿日期:2012-05-27 修回日期:2012-09-21 出版日期:2012-11-15 发布日期:2012-11-09
通讯作者: 明建 E-mail:mingjian1972@163.com

Effect of Ultra High Pressure Treatment on the Quality of Strawberry Juice

Received:2012-05-27 Revised:2012-09-21 Online:2012-11-15 Published:2012-11-09

摘要/Abstract

摘要： 草莓果浆经两种不同参数超高压处理后，通过测定果浆中细菌总数、酚类物质含量、酶活性(过氧化物酶(POD)、多酚氧化酶(PPO)、多聚半乳糖醛酸酶(PG)及营养成分(还原糖、可溶性固形物、VC含量)指标，研究超高压处理对草莓果浆品质的影响。结果表明：随着处理压力上升细菌总数逐渐减少，400MPa压力条件下处理10min即可达到商业无菌；还原糖含量、可溶性固形物含量、可滴定酸含量与对照相组比无显著性差异(P＞0.05)；除400MPa、25min超高压处理的草莓果浆VC含量下降之外，其他处理组均有显著增加；超高压处理后草莓果浆的抗氧化能力增强，亮度提高，其中400MPa、15min的超高压处理组能最好地保持草莓果浆的原有色泽。

关键词: 草莓果浆, 超高压, 品质, 抗氧化活性

Abstract: In order to explore the effect of ultra high pressure (UHP) treatment on the quality of strawberry juice, fresh strawberry juice was subjected to UHP treatment with various pressures and pressure-holding times. The total number of bacteria, and the activities of POD, POD and PG as well as the contents of nutritional components such as reducing sugar, TTS and vitamin C were detected. The total number of bacteria declined with increasing pressure from 200 to 500 MPa. UHP treatment at 400 MPa for 10 min achieved commercial sterility, but no significant difference in reducing sugar, soluble solid and titratable acid contents was observed in comparison with the control group (P ＞ 0.05). VC content was significantly increased in all treatment groups tested except for treatment for 25 min at 400 MPa. The antioxidant activity and brightness of strawberry juice were enhanced after UHP treatments, and the original color of strawberry juice could be best preserved by UHP treatment at 400 MPa for 15 min.

Key words: strawberry juice, ultra high pressure, quality, antioxidant activity

中图分类号:

R972.6

郭晓晖1，方国姗1，李富华1，夏春燕1，明?建1,2,. 超高压处理对草莓果浆品质的影响[J]. 食品科学, 2012, 33(21): 121-126.

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