超高压处理对胡萝卜果肉饮料中果粒品质的影响  

Impact of high hydrostatic pressure processing on fruit granule qualities in carrot nectar

作　　者：黄鹏[1] 王丽萍[1] 李云飞[1] HUANG Peng WANG Li-ping LI Yun-fei(Shanghai Jiaotong University, School of Agriculture and Biology,Shanghai 200240, Chin)

机构地区：[1]上海交通大学农业与生物学院,上海200240

出　　处：《食品工业科技》2017年第1期106-111,共6页Science and Technology of Food Industry

基　　金："十二五"城市营养配餐调理食品研发及产业化(2014BAD04B08)

摘　　要：含有果粒的果肉饮料,其品质受果肉影响很大。本文利用超高压技术,处理三种不同果肉型(苹果、荸荠、梨)的胡萝卜汁,分析不同压力(300、400、500 MPa)对多酚氧化酶和过氧化物酶的活性、总酚含量、体外总抗氧化值以及对果肉褐变的影响。并研究了400 MPa压力对于含不同颗粒大小(6、8、10 mm)胡萝卜汁上述指标的影响。结果表明,不同压力处理对苹果和荸荠多酚氧化酶的酶活变化不显著,而梨的酶活与压力呈正相关;苹果和梨过氧化物酶的酶活受压力抑制;果肉总酚含量经超高压处理均有不同程度的下降;体外总抗氧化值随着压力上升普遍呈下降趋势,其中梨果肉抗逆环境的能力较好;超高压处理对于果肉褐变有显著效果。400 MPa下不同颗粒大小果肉对PPO酶活影响与水果种类有关。The quality of fruit granule containing beverage is highly affected by the inside granule. The effect of different pressure（300,400,500 MPa） influence on polyphenol oxidase, peroxidase activity, total phenol content, total antioxidant value and browning was studied using high hydrostatic pressure process, dealing with three different fruit granule types （ apple, water chestnut, pear）carrot nectar.Research also involved 400 MFa pressure influence on different granule size （6,8,10 mm）in carrot juice.The results showed that different pressure had no significant effect on properties of polyphenol oxidase in apple and water chestnut, and pear enzyme activity was positively correlated with the pressure.The activity of peroxidase in apple and pear was inhibited by pressure.Total phenol content had varying degrees of decline by high hydrostatic pressure process.Total antioxidant value was generally a downward trend with pressure rise, and the pear flesh had a better resistance to adverse environment.High hydrostatic pressure processing was effective in anti-browning.The effect of different particle size on the activity of PP0 was related to the type of fruit under 400 MPa.

关 键 词：超高压 不同果肉 抗褐变 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]