非热处理对生鲜果蔬活性成分影响的研究进展  

Advances on the effects of nonthermal processing on bioactive compounds in fresh fruits and vegetables

作　　者：孙玉敬[1] 徐清清[1] SUN Yujing;XU Qingqing(College of Food Science and Engineering,Zhejiang University of Technology,Hangzhou 310014,China)

机构地区：[1]浙江工业大学食品科学与工程学院,浙江杭州310014

出　　处：《浙江工业大学学报》2021年第6期669-675,共7页Journal of Zhejiang University of Technology

基　　金：国家自然科学基金面上项目(31771982)。

摘　　要：水果和蔬菜是维生素C、黄酮类化合物、酚酸以及类胡萝卜素等活性物质的宝贵来源,这些生物活性成分具有抗癌、抗炎和抗氧化等生理功效,然而其在果蔬中的含量通常较低。研究表明:采后非生物胁迫(如创伤应激)可诱导生鲜果蔬中生物活性化合物的积累。近年来,非热技术如超声(US)、脉冲电场(PEF)和高压处理(HPP)等也被证明可作为非生物诱导因子,用于增加植物食品生物活性分子的合成和积累。综述了超声(US)、脉冲电场(PEF)和高压处理(HPP)对生鲜果蔬活性成分影响的研究进展,探讨了其生理机制,以期为非热处理技术在采后生鲜果蔬中的应用研究提供理论参考。Fruits and vegetables are rich in bioactive compounds such as:vitamin C,flavonoids,phenolic acids,carotenoids and so on.These compounds have anti-cancer,anti-inflammatory,antioxidant and other physiological effects.However,the contents of bioactive compounds are low in fruits and vegetables.Postharvest abiotic stresses(e.g.wounding stress)can induce the accumulation of bioactive compounds in fresh fruits and vegetables.Recent reports indicated that nonthermal processing technologies such as ultrasound(US),pulsed electric fields(PEF)and high-pressure processing(HPP)could also act as abiotic elicitors to increase the biosynthesis and accumulation bioactive compounds in plant food.In this paper,the effects of ultrasound(US),pulsed electric field(PEF)and high-pressure treatment(HPP)on bioactive compounds of fresh fruits and vegetables were outlined,and their physiological mechanisms was discussed.The paper will provide theoretical references for the application of nonthermal processing technologies in postharvest fresh fruits and vegetables.

关 键 词：超声波 脉冲电场 高压处理 生物活性成分 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]