混合浆果汁抗氧化能力及果汁杀菌方法的比较  

Comparison of antioxidant capacity of mixed berry juice and juice sterilization methods

作　　者：王仪 珺萌萌 李雨浩 贾国梁 孙爱东[1] WANG Yi;JUN Mengmeng;LI Yuhao;JIA Guoliang;SUN Aidong(College of Biological Sciences and Technology,Beijing Forestry University,Beijing 100083,China)

机构地区：[1]北京林业大学生物科学与技术学院,北京100083

出　　处：《食品与发酵工业》2023年第3期205-212,共8页Food and Fermentation Industries

摘　　要：以6种不同浆果为原料,对其鲜果汁的理化特性、酚类成分、抗氧化能力及挥发性香气进行研究,筛选出适合复合的浆果汁,同时探讨超高压和巴氏杀菌对蓝莓复合果汁杀菌效果和品质的影响。各种果汁总多酚、总黄酮和花青素含量分别为(150.02±1.47)~(486.90±1.64)mg GAE/100 mL、(43.85±1.17)~(157.45±1.76)mg RE/100 mL和(20.98±0.72)~(107.54±0.98)mg CGE/100 mL。DPPH自由基清除力为(0.66±0.01)~(2.06±0.01)mg/mL,ABTS阳离子自由基清除力为(0.88±0.02)~(4.24±0.01)mg/mL,铁还原抗氧化能力为(1.25±0.05)~(6.12±0.07)mg/mL。蓝莓汁与黑果腺肋花楸或蓝靛果汁混合后,感官评分和抗氧化能力随果汁浓度的增加有相似的变化,在90℃/1 min处理和400 MPa/0.5%壳聚糖处理均未检测到好氧细菌。研究表明,蓝靛果汁与其他5种浆果汁相比,酚类化合物的含量最高,抗氧化能力最强。Using six different berries as raw materials, the physicochemical properties, phenolic components, antioxidant capacity and volatile aroma of their fresh juice were studied, and the suitable berry juice was screened out. At the same time, the effects of ultra-high pressure and pasteurization on the sterilization effect and quality of blueberry compound juice were discussed. The contents of the total polyphenols, total flavonoids and anthocyanins ranged from(150.02±1.47) to(486.90±1.64) mg GAE/100 mL,(43.85±1.17) to(157.45±1.76) mg RE/100 mL and(20.98±0.72) to(107.54±0.98) mg CGE/100 mL, respectively. Moreover, the antioxidant capacity in terms of DPPH, ABTS, and FRAP methods ranged from(0.66±0.01) to(2.06±0.01) mg Trolox/mL,(0.88±0.02) to(4.24±0.01) mg Trolox/mL, and(1.25±0.05) to(6.12±0.07) mg Trolox/mL, respectively. For the blueberry juice mixed with chokeberry or blue honeysuckle juice, there was similar variation in the sensory score and antioxidant capacity with increasing juice concentrations. No aerobic bacterial was detected after the 90°C, 1 min treatment or the 400 MPa, 0.5% chitosan treatment. Studies have shown that blue indigo juice has the highest content of phenolic compounds and the strongest antioxidant capacity compared with the other five berry juices.

关 键 词：浆果 蓝莓复合果汁 酚类化合物 抗氧化分析 灭菌 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]