超高压和高温短时杀菌对沙棘汁品质的影响

doi:10.7506/spkx1002-6630-20210306-078

食品科学 ›› 2022, Vol. 43 ›› Issue (13): 23-32.doi: 10.7506/spkx1002-6630-20210306-078

• 食品工程 • 上一篇

超高压和高温短时杀菌对沙棘汁品质的影响

杨培青，王永涛，吴晓蒙，耿红叶，廖小军，赵靓

（1.中国农业大学食品科学与营养工程学院，国家果蔬加工工程技术研究中心，农业农村部果蔬加工重点实验室，食品非热加工北京市重点实验室，北京 100083；2.中国农业大学（兴化）健康食品产业研究院，江苏兴化 225700）

发布日期:2022-07-27
基金资助:
国家自然科学基金青年科学基金项目（31901707）；农业农村部农业科研杰出人才培养计划项目

Effect of High Pressure Processing and High-Temperature Short-Time Sterilization on the Quality of Sea Buckthorn Juice

YANG Peiqing, WANG Yongtao, WU Xiaomeng, GENG Hongye, LIAO Xiaojun, ZHAO Liang

(1. National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2. Xinghua Industrial Research Center for Food Science and Human Health, China Agricultural University, Xinghua 225700, China)

Published:2022-07-27

摘要/Abstract

摘要： 为了筛选出适合制汁的沙棘品种，对‘中国沙棘’‘圣果一号’‘深秋红’3 种沙棘的理化品质进行比较。结果表明，‘中国沙棘’具有最高的超氧化物歧化酶（superoxidative dismutase，SOD）活力（（1 029.14±77.72）U/g）、总酚含量（（8.37±0.20）mg GAE/g）及抗氧化能力（1,1-二苯基-2-三硝基苯肼自由基清除能力（11.04±0.27）mmol TE/100 g、铁离子还原抗氧化能力（6.06±0.32）mmol TE/100 g）。沙棘汁（经‘中国沙棘’制得，下同）经浓缩后SOD活力提高2.5 倍以上，可作为功能性产品。对超高压（high pressure processing，HPP）（500 MPa/6 min）或高温短时（high-temperature short-time，HTST）（100 ℃/15 s）处理后的沙棘汁品质进行了比较。两种处理都可以使沙棘汁中的菌落总数下降超过3（lg（CFU/mL）），且使霉菌和酵母无法检出。此外，两种处理均提高了沙棘汁中SOD的活性，其中HPP处理组的SOD活性在贮藏期间更高。两种处理均很好地保留了总酚、抗坏血酸含量及抗氧化能力，且这些品质指标在4 ℃冷藏期间同样得到很好的保留。综上，HPP和HTST处理的沙棘汁都是具有高SOD活性和抗氧化能力的产品。

关键词: 沙棘汁；抗氧化性；抗氧化物质；超高压杀菌；高温短时杀菌

Abstract: In order to select sea buckthorn (SBT) cultivars suitable for juice making, this study characterized the physicochemical properties of SBT berries from three cultivars (‘Chinese SBT’, ‘Shengguo NO.1’, ‘Shenqiuhong’) in China. It was found that ‘Chinese SBT’ showed the highest superoxide dismutase (SOD) activity ((1 029.14 ± 77.72) U/g), total phenolic content ((8.37 ± 0.20) mg gallic acid equivalent (GAE)/g), and antioxidant capacity ((11.04 ± 0.27) and (6.06 ± 0.32) mmol Trolox equivalent (TE)/100 g determined by 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging and ferric-reducing/antioxidant power (FRAP) assay, respectively). The juice of ‘Chinese SBT’ concentrated to an over 2.5 increase in SOD activity could be developed as a functional product. The quality of SBT juice processed by high pressure processing (HPP, 500 MPa/6 min) or high-temperature short-time sterilization (HTST, 100 ℃/15 s) was comparatively evaluated. Total aerobic viable count was reduced by more than 3 (lg(CFU/mL)) by HPP and HTST. Neither yeasts nor molds were detected in the treated samples. Moreover, both treatments could increase the SOD activity whereas the HPP-treated samples exhibited higher SOD activity during storage. HPP and HTST well retained total phenols, L-ascorbic acid, and antioxidant capacity. These quality characteristics were well preserved during storage at 4 ℃. Therefore, HPP- or HTST-treated SBT juice can be developed as a functional product with high antioxidant and SOD activity.

Key words: sea buckthorn juice; antioxidant capacity; antioxidant compounds; high pressure processing sterilization; high-temperature short-time sterilization

中图分类号:

TS255.44

杨培青，王永涛，吴晓蒙，耿红叶，廖小军，赵靓. 超高压和高温短时杀菌对沙棘汁品质的影响[J]. 食品科学, 2022, 43(13): 23-32.

YANG Peiqing, WANG Yongtao, WU Xiaomeng, GENG Hongye, LIAO Xiaojun, ZHAO Liang. Effect of High Pressure Processing and High-Temperature Short-Time Sterilization on the Quality of Sea Buckthorn Juice[J]. FOOD SCIENCE, 2022, 43(13): 23-32.

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超高压和高温短时杀菌对沙棘汁品质的影响

Effect of High Pressure Processing and High-Temperature Short-Time Sterilization on the Quality of Sea Buckthorn Juice

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