灭菌条件对诺丽果汁活性物质及抗氧化活性影响  

Effects of Sterilization on Active Substance and Antioxidant Activity of Noni Juice

作　　者：陈建国[1] 梁寒峭[1] 李雪[1] 程池[1] 

机构地区：[1]中国食品发酵工业研究院,中国工业微生物菌种保藏管理中心,北京100015

出　　处：《食品工业》2016年第8期193-197,共5页The Food Industry

基　　金：中国食品发酵工业研究院科技发展基金(博士基金)项目(KJ14-BS-02)

摘　　要：用五种不同灭菌条件处理西沙诺丽果汁,以总黄酮、总酚、粗多糖、总皂苷、环烯醚萜类物质含量及抗氧化能力为指标,研究灭菌条件对西沙诺丽果汁活性物质及抗氧化的影响。结果表明,煮沸灭菌(100℃,30 min)和高压蒸汽灭菌(116℃,40 min和121℃,15 min)三种条件对总酚、环烯醚萜类物质含量及抗氧化活性有显著影响,巴氏灭菌(85℃,15 min)和高温瞬时灭菌(95℃,1 min)可较好保留诺丽果汁活性物质及抗氧化活性,是西沙诺丽果汁灭菌方法的首选。Nonijuice was treated under five different sterilization conditions.The contents of flavonoids,polyphenols,polysaccharides,saponins,iridoid compounds and antioxidant activity were investigated to study the effects of sterilization on Xisha Nonijuice.The results showed that contents of total polyphenols,iridoid compounds and antioxidant activity were decreased significantly which were treated by boiling sterilization and highpressure steam sterilization.Pasteurization and high temperature instant sterilization could effectively retain active substance and antioxidant activity which may be used as a sterilization process for Xisha Nonijuice in the future.

关 键 词：诺丽果汁 灭菌 总酚 活性物质 抗氧化 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]