超高压和热处理对胡柚汁理化品质的影响  

Effects of Ultra High Pressure and Heat Treatments on Physicochemical Quality of Huyou Juice

作　　者：陆海霞[1] 胡友栋[1] 励建荣[1] 蒋跃明[1] 

机构地区：[1]浙江工商大学食品与生物工程学院,杭州310035

出　　处：《中国食品学报》2010年第2期160-166,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家杰出青年科学基金项目(30425040)

摘　　要：研究了高压(200～600 MPa)、20～60℃处理15 min和热处理(90℃处理2 min及80℃处理30 min)对胡柚汁理化品质的影响。试验结果表明:经超高压和热处理后胡柚汁的平均粒径增大,而超高压处理对胡柚汁色泽的影响较小,对pH值和可溶性固形物含量无显著影响。经超高压处理的胡柚汁的L-抗坏血酸保留率在91.97%～98.29%之间,其中以200 MPa压力下处理的保留率较高。超高压和热处理后胡柚汁的柚皮苷和新橙皮苷含量略有降低,果汁的抗氧化性略有提高。The effect of ultra high pressure（200～600 MPa,20～60 ℃,15 min） and heat treatments on physicochemical quality of huyou juice were investigated.Results showed that Huyou juice exhibited a lower color change after ultra high pressure treatments than heat treatments.Ultra high pressure and heat treatments increased the average particle size of huyou juice,but did not obviously affect its Brix and pH values.Ultra high pressure treatments maintained a rentention of L-ascorbic acid of 91.97%～98.29% in huyou juice.Among these ultra high pressure treatments,200 MPa exhibited the highest retention of L-ascorbic acid.Ultra high pressure and heat treatment slightly decreased the levels of narigin and neohesperidin,but increased little the antioxidant activity of huyou juice.

关 键 词：超高压 胡柚 果汁 品质 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]