非热加工技术对果汁中花色苷影响的研究进展

摘要/Abstract

摘要： 花色苷是存在于新鲜果汁中的一种重要营养素，对果汁的品质与人体的健康都有着重要作用。非热加工技术因其可大量保留果汁中营养物质的独特性，而受到广泛关注。本文综述高静水压、高压脉冲电场、超声波和辐照4种非热加工技术对果汁中花色苷稳定性的影响；并探讨非热加工处理时花色苷的降解机制及其影响因素，以期为果汁中花色苷稳定性的控制提供有利的支持。

关键词: 非热加工技术, 果汁, 花色苷

Abstract: Anthocyanins are an important class of nutrients present in fruit juice which has a vital impact on the quality of fruit juice and human health. Non-thermal processing is uniquely characterized by retaining nutrients in fruit juice and therefore has received extensive attention. This paper reviews the effects of four non-thermal processing including high hydrostatic pressure, pulsed electric field, ultrasonic treatment and irradiation on the stability of anthocyanins in fruit juice. In addition, the mechanism underlying the degradation of anthocyanins during non-thermal processing and its influencing factors are explored for the purpose of providing useful supports for stability control of anthocyanins in fruit juice.

Key words: non-thermal processing technology, fruit juice, anthocyanins

中图分类号:

TS255.1

卢沿钢1，孙金辉1，张?莹1，董?全1,2,*. 非热加工技术对果汁中花色苷影响的研究进展[J]. 食品科学, 2012, 33(21): 363-367.

Jie XIAO DONG Quan. Research Progress on the Effect of Non-Thermal Processing Technologies on Anthocyanin Content in Fruit Juice[J]. FOOD SCIENCE, 2012, 33(21): 363-367.

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