超高压处理对番茄汁功能性成分的影响  

Effect of ultrahigh pressure treatment on functional ingredients of tomato juice

作　　者：乔言平 王宇滨[1] 吴朝霞[2] 马越[1] 赵晓燕[1] 张超[1] QIAO Yan-ping;WANG Yu-bin;WU Zhao-xia;MA Yue;ZHAO Xiao-yan;ZHANG Chao(Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture, Beijing 100097;School of Food Science, Shenyang Agriculture University, Shenyang 110866)

机构地区：[1]北京市农林科学院蔬菜研究中心果蔬农产品保鲜与加工北京市重点实验室农业部蔬菜产后处理重点实验室,北京100097 [2]沈阳农业大学食品学院,沈阳110866

出　　处：《食品科技》2018年第6期53-58,共6页Food Science and Technology

基　　金：国家重点研发计划项目(2016YFD0400302-5);现代农业产业技术体系专项资金项目(CARS-25);公益性行业(农业)科研专项(201303079);北京市农林科学院科技创新能力建设专项(KJCX20170205);果蔬农产品保鲜与加工北京市重点实验室项目(Z141105004414037)

摘　　要：研究超高压处理对番茄汁的感官品质及功能性成分含量的影响。结果当超高压处理时间为20 min,处理压力达到400 MPa及以上时,番茄汁可以达到果汁商业无菌的国家标准(≤100 CFU/mL);同时,超高压处理可以较好维持番茄汁Vc和总酚的含量,对番茄汁的原始香气没有显著性影响;而且超高压处理将总顺式番茄红素的比例提高至12.1%~13.1%,提高5%左右。因此,超高压处理(400 MPa处理20 min)可以用于番茄汁的生产。The effects of ultrahigh pressure treatments on the sensory quality and functional composition of tomato juice were evaluated. The ultrahigh pressure treatment of 400 MPa for 20 min reduced the total colonies to be below than 100 CFU/mL, which met the national standard for juice products. Meanwhile, the ultrahigh pressure treatment maintained the content of Vc and total phenol of tomato juice, and gave no significant effect on the flavor of the tomato juice. Remarkably, the ultrahigh pressure treatment enhanced the total cis-lycopene ratio to 12.1%~13.1%, which was increased by about 5%. Hence, the ultrahigh pressure treatment（400 MPa for 20 min） could be used for the production of tomato juice.

关 键 词：超高压 番茄汁 菌落总数 番茄红素 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]