超高压处理对猕猴桃汁品质的影响  

Effect of UHP Treatment on the Quality of Kiwi Juice

作　　者：谢慧明[1] 王颖[1] 周典飞[1] 

机构地区：[1]合肥工业大学农产品生物化工教育部工程研究中心,安徽合肥230009

出　　处：《食品科学》2012年第11期17-20,共4页Food Science

基　　金：国家"863"计划项目(2011AA100801-05)

摘　　要：为了研究超高压处理对猕猴桃汁品质的影响,对新鲜猕猴桃进行200～500MPa超高压处理。结果表明:超高压猕猴桃汁中可溶性固形物、总酸、pH值等指标随压力升高变化不显著,VC及叶绿素含量有少量降低,香气成分中酸类、醛类物质在超高压处理后增加,酯类、醇类物质减少。超高压猕猴桃汁4℃条件下贮藏28d时VC损失21.8%,叶绿素损失40.5%,果汁趋于变质;-18℃条件下贮藏120d时,VC损失14.6%,叶绿素损失20.8%,因此-18℃贮藏条件能较好保持超高压处理后猕猴桃汁的营养物质。In order to explore the effect of ultra-high pressure （UHP） treatment on the quality of kiwi juice, fresh kiwi juice was treated with ultra-high pressure at a pressure level between 200 MPa and 500 MPa. The results showed that the changes in soluble solids, total acid, pH and other quality parameters of kiwi juice were not obvious with increasing pressure. However, the contents of vitamin C and chlorophyll revealed a slight decrease. After UHP treatment, acids and aldehydes （belonging to aroma components） revealed an increase trend, while esters and alcohols exhibited a decrease trend. The losses of vitamin C and chlorophyll in UHP-treated kiwi juice after 28 d of storage at 4℃ were 21.8% and 40.5%, respectively, indicating a trend towards deterioration. The losses of vitamin C and chlorophyll after 120 d of storage at - 18℃ were 14.6% and 20.8%, respectively. Therefore, the nutrients of kiwi juice can be better maintained during storage at - 18 ℃.

关 键 词：超高压 猕猴桃 VC 叶绿素 贮藏 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]