超高压微射流对石榴汁品质的影响  

Effects of Ultra-high Pressure Microfluidization Treatment on Quality of Pomegranate Juice

作　　者：陈美丽[1,2] 许艳华[1,2] 纵伟[1,2] 赵光远[1,2] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002 [2]食品生产与安全河南省协同创新中心,河南郑州450002

出　　处：《食品研究与开发》2017年第3期81-85,共5页Food Research and Development

基　　金：河南省食品加工过程安全控制技术创新团队(C20150024);果蔬加工高新技术(16IRTSHN010)

摘　　要：以石榴汁为原料,研究超高压微射流对石榴汁中总酚、粒径、色泽、花色苷含量、可滴定酸及可溶性固形物的影响。结果显示,在不同压力下处理的石榴汁的总酚含量、平均粒径、色差值、花色苷含量有显著差异(P<0.05)。然而,在40 MPa下处理果汁的可溶性固形物含量变化不显著,在120 MPa和200 MPa下有显著差异(P<0.05)。而经超高压微射流处理的石榴汁的可滴定酸含量变化不显著(P>0.05)。结果表明,超高压微射流可以改善石榴汁的品质,如增加总酚含量和对色泽的改善,为消费者提供更好质量的果汁。The effect of ultra-high pressure microfluidization treatment on total phenolic content,mean particle size,color,anthocyanidincontent,titratable acid and the total soluble solid content of pomegranate juice was studied.Results indicated total phenolic content,mean particle size,color,anthocyanidin content showed significant different（P〈0.05）at three pressure.While total soluble solid content of the juice did not change significantly（P〉0.05）at 40 MPa. Significant different was found at 120 MPa and 200 MPa. Whereas no change on titratable acid was observed at three pressure（P〉0.05）.The results indicated that ultra-high pressure microfluidization could be used to improve the physical and chemical properties in the pomegranate juice,such as increasing total phenolic content and affecting color positively resulting in a desirable high quality juice for the consumer.

关 键 词：石榴汁 动态超高压微射流 总酚 花色苷 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]