不同剂量电子束辐照杀菌处理对黑果腺肋花楸果汁品质的影响

摘要/Abstract

摘要： 目前，不受食品形状限制的、节能的辐照处理逐渐成为热门的非热杀菌技术。本研究以富含花色苷的黑果腺肋花楸果汁为研究对象，探究不同剂量辐照处理对果汁理化特性和功能活性物质的影响，并结合花青素靶向代谢组学探究辐照处理对果汁中花青素类代谢物组成及含量的影响，同时对果汁的感官品质进行评价。3~9 kGy辐照处理后黑果腺肋花楸果汁褐变加剧，总花色苷含量（total anthocyanin content，TAC）和总酚含量（total polyphenol content，TPC）分别显著降低了18.09~33.72%和2.47~12.03%（p<0.05）。果汁中主要存在的单体花青素为矢车菊素-3-O-半乳糖苷、矢车菊素-3-O-阿拉伯糖苷、矢车菊素-3-O-木糖苷和矢车菊素-3-O-葡萄糖苷，其中以矢车菊素-3-O-葡萄糖苷在辐照下的稳定性更高，3 kGy剂量辐照后其含量无显著变化（p>0.05），而其余三者含量均显著降低（p<0.05）。在感官品质上，辐照处理提高了果汁的红度和黄度（p<0.05），降低了果汁中挥发性硫化物与挥发性萜烯类化合物含量。本研究预期为富含花青素类物质食品的辐照加工工艺选择及参数确定提供一定的技术参考。

关键词: 非热杀菌, 辐照, 黑果腺肋花楸果汁, 花色苷, 品质

Abstract: At present, irradiation treatment, which is not limited by the shape of food and is energy-saving, is gradually becoming a popular non-thermal sterilization technology. In this study, we investigated the effects of different doses of irradiation treatment on the physicochemical characteristics and functional components of anthocyanin-rich Aronia melanocarpa juice, and combined with anthocyanin targeted metabolome to investigate the effects of irradiation treatment on the composition and contents of anthocyanin profile in the juice, as well as evaluating the sensory quality of the juice. The browning of Aronia melanocarpa juice increased after irradiation treatments of 3~9 kGy, and the total anthocyanin content (TAC) and total polyphenol content (TPC) were significantly reduced by 18.09~33.72% and 2.47~12.03%, respectively (p<0.05). The main monomeric anthocyanins presented in the juice were cyanidin-3-O-galactoside, cyanidin-3-O-arabinoside, cyanidin-3-O-xyloside and cyanidin-3-O-glucoside, among which cyanidin-3-O-glucoside was more stable under irradiation treatments, and there was no significant change in the content of cyanidin-3-O-glucoside after irradiation of 3 kGy dose (p>0.05), whereas the content of the rest three were reduced significantly (p<0.05). In sensory quality, irradiation treatment increased the redness and yellowness of the juice (p<0.05) and reduced the content of volatile sulphides and volatile terpenoids in the juice. This study is expected to provide some technical references for the selection and parameter determination of irradiation processing of anthocyanin-rich foods.

Key words: non-thermal sterilization, irradiation, Aronia melanocarpa juice, anthocyanin, quality

中图分类号:

TS255.44

吕欣然王淑娟张丹朱婷婷孙翔宇马婷婷. 不同剂量电子束辐照杀菌处理对黑果腺肋花楸果汁品质的影响[J]. 食品科学.

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