杀菌方式对枸杞原汁室温贮藏中主要生物活性成分的影响  

Effect of Sterilization Methods on Main Biological Active Components in Ly-cium barbarum L. Juice during Long-term Storage at Room Temperature

作　　者：郭庆海[1] 王世平[1] 杨天仪[1] 周君弼 朱丽娜[1] 王昭明 王选民 

机构地区：[1]上海交通大学农业与生物学院,上海201101 [2]宁夏上实保健品有限公司,银川750002 [3]吉林省长春市铁路医院,长春130400

出　　处：《园艺学报》2004年第4期447-450,共4页Acta Horticulturae Sinica

基　　金：上海市科委资助项目(015958026)

摘　　要：以经紫外线初步消毒的枸杞(Lycium barbarum L.)鲜汁为材料,探讨了灭菌方式对室温贮藏过程中其主要生物活性成分的影响。结果表明,采用高温灭菌处理(95℃/30 s,90℃/60 s),在室温下长达270 d的贮藏期内,枸杞原汁中的主要生物活性成分枸杞多糖、甜菜碱和β-胡萝卜素含量下降减缓,特别是添加抗坏血酸(维生素C)的处理,β-胡萝卜素的保存效果有了显著提高。The Effect of sterilization methods on three biological active components in the Lyxcium barba-rum L. juice which had been pretreated by ultraviolet radiation was investigated during long-term storage at room temperature. The results showed that sterilization with high-temperature (95℃/30 s, 90℃/60 s), reduced the decline of the content of polysaccharides of Lycium barbarum, betaine and β-carotene during the 270 days at room temperature, and the preserving efficiency of β-carotene could be improved by adding vitamin C significantly.

关 键 词：枸杞 原汁 杀菌 贮藏 生物活性成分 

分 类 号：TS202[轻工技术与工程—食品科学] TS205.9[轻工技术与工程—食品科学与工程]