灭菌和贮藏温度对荔枝汁中多酚化合物组成、含量及其抗氧化活性的影响  

Effect of Sterilization and Storage Temperature on the Composition,Content and Antioxidant Activity of Polyphenol Compounds in Lychee Juice

作　　者：王丹 王智能 董丽红[2] 舒彬 王俊敏 苏东晓 吴光旭[1,4] WANG Dan;WANG Zhineng;DONG Lihong;SHU Bin;WANG Junmin;SU Dongxiao;WU Guangxu(College of Life Science,Yangtze University,Jingzhou 434020,China;Sericultural&Agri-Food Research Institute Guangdong Academy of Agricultural Sciences,Guangzhou 510610,China;School of Chemistry and Chemical Engineering,Guangzhou University,Guangzhou 510610,China;Research and Development Center for Special Food of Jingchu,Yangtze University,Jingzhou 434000,China)

机构地区：[1]长江大学生命科学学院,湖北荆州434020 [2]广东省农业科学院蚕业与农产品加工研究所,广东广州510610 [3]广州大学化学化工学院,广东广州510610 [4]长江大学荆楚特色食品研发中心,湖北荆州434000

出　　处：《食品工业科技》2021年第11期275-280,共6页Science and Technology of Food Industry

基　　金：国家自然科学基金(31601469);长江大学荆楚特色食品研发中心基金(JSF201801)。

摘　　要：以俊红荔枝汁为研究对象,探究不同的灭菌方式(70℃和121℃)和不同的贮藏温度(4℃和45℃)对荔枝汁中酚类物质释放的影响。主要测定其酚类物质含量、抗氧化活性和酚类物质组成的变化。结果表明,121℃高温灭菌荔枝汁中的酚类物质含量和抗氧化活性显著高于荔枝原汁和70℃巴氏杀菌荔枝汁(P<0.05)。贮藏时间为0 h时,高温灭菌荔枝汁的氧化自由基吸收能力(Oxygen Radical Absorbance Capacity,ORAC)与荔枝原汁和巴氏杀菌荔枝汁相比分别增加了40.24%和39.00%。且在高温灭菌荔枝汁中没食子酸含量显著增加(P<0.05),没食子儿茶素大量生成,其中没食子儿茶素的含量约占121℃热处理荔枝汁中酚类化合物的91.74%。4℃和45℃贮藏条件对于荔枝汁中酚类化合物含量的变化有显著影响,其中荔枝原汁和巴氏杀菌荔枝汁在45℃贮藏条件下,酚类物质含量显著增加(P<0.05),而高温灭菌荔枝汁中酚类物质含量则显著降低(P<0.05)。综上,热处理和高温贮藏对荔枝汁中酚类化合物含量的变化具有显著影响,热处理能够促进荔枝汁中酚类物质的释放进而提高其抗氧化活性。With Junhong lychee juice as the research object the effects of different sterilization methods(70℃and 121℃)and different storage temperatures(4℃and 45℃)on the release of phenolic substances in lychee juice were explored.The changes of phenolic contents,antioxidant activity and composition of phenolic were mainly determined.The results showed that after high temperature sterilization of lychee juice at 121℃,its phenolic content and antioxidant activity of the lychee juice increased significantly compared with untreated lychee juice and 70℃pasteurized lychee juice(P<0.05).At the storage time of 0 h,the amount of oxidative Absorbance Capacity(ORAC)of high temperature sterilized lychee juice increased by 40.24%and 39.00%,respectively,compared with the untreated lychee juice and pasteurized lychee juice.The gallic acid content in high temperature sterilized lychee juice was increased(P<0.05)and(-)-gallocatechin was generated.(-)-Gallocatechin accounted for 91.74%of the total phenolic compounds in 121℃high-temperature sterilized lychee juice.4℃and 45℃storage temperature had significantly influence on the phenolic compound content in lychee juice.Untreated lychee juice and pasteurized lychee juice increased significantly in phenolic substances at 45℃(P<0.05),while hightemperature sterilized lychee juice decreased significantly(P<0.05).In summary,heat treatment have a significant effect on the change of phenolic compound content in lychee juice,which can promote the release of phenolic substances and improve lychee juice antioxidant activity.

关 键 词：荔枝 多酚 抗氧化能力 热处理 贮藏 

分 类 号：S59[农业科学—作物学]