静磁场辅助解冻对沙棘原浆综合品质的影响

doi:10.7506/spkx1002-6630-20251011-050

食品科学 ›› 2026, Vol. 47 ›› Issue (8): 326-336.doi: 10.7506/spkx1002-6630-20251011-050

静磁场辅助解冻对沙棘原浆综合品质的影响

周戚薇，李嘉蕊，田雨菲，彭思嘉，张婷，廖小军，马燕，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.新疆维吾尔自治区农业科学院农产品加工研究所，新疆主要农副产品精深加工工程技术研究中心，新疆农产品加工与保鲜重点实验室，新疆乌鲁木齐 830091）

出版日期:2026-04-25 发布日期:2026-05-15
基金资助:
新疆维吾尔自治区“天池英才”引进计划项目；新疆维吾尔自治区公益性科研院所基本科研业务费专项（KY2022015）；新疆维吾尔自治区重点研发任务专项（2022B0200-2）

Effect of Static Magnetic Field-Assisted Thawing on the Comprehensive Quality of Sea Buckthorn Puree

ZHOU Qiwei, LI Jiarui, TIAN Yufei, PENG Sijia, ZHANG Ting, LIAO Xiaojun, MA Yan, ZHAO Liang

(1. National Engineering Research Centre for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Key Laboratory for Food Non-thermal Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2. Xinjiang Engineering Technology Research Center for Deep Processing of Major Agricultural and Sideline Products, Xinjiang Key Laboratory of Agricultural Products Processing and Preservation, Institute of Agricultural Products Processing, Xinjiang Academy of Agricultural Sciences, ürümqi 830091, China)

Online:2026-04-25 Published:2026-05-15

摘要/Abstract

摘要： 本研究采用新型静磁场技术对沙棘原浆进行辅助解冻，并采用基于指标相关性的指标权重确定法（criteria importance through intercriteria correlation，CRITIC）综合评价，对比不同静磁场强度辅助解冻处理与传统空气解冻处理沙棘原浆的解冻特性、色泽、理化指标、营养指标及挥发性风味化合物等品质指标。结果表明，与传统方法相比，不同磁场强度辅助解冻处理可显著缩短沙棘原浆解冻时间并最大限度保留沙棘原浆品质，对沙棘原浆色泽、理化指标、挥发性成分的影响较小。其中，1 mT磁场处理的沙棘原浆解冻时间显著缩短26.2%、能耗降低16.1%；总酚、总黄酮、类胡萝卜素含量保留率分别提升18.3%、112.5%、9.0%；铁离子还原抗氧化能力显著提升171%，综合品质得分最高，达0.62。相关性分析结果表明，磁场强度与愉悦香气呈显著正相关，能更好地保留沙棘原浆的果香。综上，适宜磁场处理可显著提升沙棘原浆的解冻效率并增强其抗氧化活性，具有广阔的应用前景。研究可为静磁场在沙棘原浆等相关果蔬汁/浆解冻加工方面提供理论依据和技术支持。

关键词: 磁场；解冻；沙棘原浆；品质；基于指标相关性的指标权重确定法综合评价

Abstract: This study used criteria importance through intercriteria correlation (CRITIC) for comprehensive quality evaluation of frozen sea buckthorn puree thawed under different intensities of static magnetic field (SMF) based on thawing characteristics, color, physicochemical properties, nutritional components, and volatile flavor compounds. The results demonstrated that SMF-assisted thawing significantly shortened the thawing time and better preserved the overall quality of the puree compared with conventional methods, with minimal adverse effects on color, physicochemical attributes, and volatile composition. In particular, the treatment with 1 mT magnetic field reduced the thawing time by 26.2% and the energy consumption by 16.1%. Additionally, it increased the retention rates of total phenolics, flavonoids, and carotenoids by 18.3%, 112.5%, and 9.0%, respectively, and markedly improved the antioxidant capacity evaluated by ferric reducing antioxidant power (FRAP) by 171%. This treatment achieved the highest comprehensive quality score of 0.62. Correlation analysis further indicated a significantly positive correlation between magnetic field intensity and pleasant fruity aroma, suggesting better aroma preservation. In conclusion, appropriate SMF treatment not only improves the thawing efficiency but also enhances the antioxidant activity of sea buckthorn puree, showing promising application potential. This study provides a theoretical basis and technical support for the application of SMF for thawing frozen fruit and vegetable purees and juices including sea buckthorn puree.

Key words: magnetic field; thawing; sea buckthorn puree; quality; criteria importance through intercriteria correlation-based comprehensive evaluation

中图分类号:

TS255.36

周戚薇，李嘉蕊，田雨菲，彭思嘉，张婷，廖小军，马燕，赵靓. 静磁场辅助解冻对沙棘原浆综合品质的影响[J]. 食品科学, 2026, 47(8): 326-336 https://doi.org/10.7506/spkx1002-6630-20251011-050

ZHOU Qiwei, LI Jiarui, TIAN Yufei, PENG Sijia, ZHANG Ting, LIAO Xiaojun, MA Yan, ZHAO Liang. Effect of Static Magnetic Field-Assisted Thawing on the Comprehensive Quality of Sea Buckthorn Puree[J]. FOOD SCIENCE, 2026, 47(8): 326-336 https://doi.org/10.7506/spkx1002-6630-20251011-050

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静磁场辅助解冻对沙棘原浆综合品质的影响

Effect of Static Magnetic Field-Assisted Thawing on the Comprehensive Quality of Sea Buckthorn Puree

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