杀菌温度对百香果果浆品质的影响  

Effects of Thermal Sterilization Temperatures on the Quality of Passion Fruit Pulp

作　　者：陆苗苗 姜启兴[1,2] 于沛沛 高沛[1,2] 杨方 夏文水 LU Miaomiao;JIANG Qixing;YU Peipei;GAO Pei;YANG Fang;XIA Wenshui(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]江南大学江苏省食品安全与质量控制协同创新中心,江苏无锡214122

出　　处：《食品与生物技术学报》2023年第7期84-94,共11页Journal of Food Science and Biotechnology

基　　金：江南大学新农村发展研究院项目(JUSRP2001XNC)。

摘　　要：为研究在相同杀菌强度(F=3.0 min)下,温度对百香果果浆品质的影响,利用不同杀菌温度(88、92、95、108℃)对果浆进行杀菌处理,分析了其理化成分、色泽和游离氨基酸的变化情况,并利用快速气相色谱-电子鼻及气相色谱-质谱联用(gas chromatography-mass spectrometry,GC-MS)技术进行风味分析。结果表明,所有杀菌后样品的总酸质量浓度(以柠檬酸质量计)与原始样品(original sample,OS)相比均无显著差异(P>0.05);与OS组相比,经108℃处理的果浆中还原糖质量浓度显著减少(P<0.05),但总糖、总类胡萝卜素质量浓度均无显著差异(P>0.05),维生素C保留率也最高(74.93%)。风味分析表明,经108℃处理的样品含有和OS组相同种类的关键性风味物质,分别为丁酸乙酯、己酸乙酯、乙酸乙酯、辛酸乙酯和β-二氢紫罗兰酮,在气味上与OS组具有更强的相似性。经92℃处理的样品有最高的游离氨基酸综合评分以及较高的维生素C保留率(62.23%)。综上所述,当F=3.0 min时,108℃是保持百香果营养成分和感官品质的最佳杀菌温度,仅就100℃以下杀菌工艺而言,92℃杀菌的效果较好。In order to investigate the effect of temperature on the quality of passion fruit pulp based on the same sterilization intensity(F=3.0 min),the pulp was sterilized at different sterilization temperatures(88,92,95 and 108℃)respectively.The changes in physicochemical composition,color and free amino acids were comparatively analyzed,and the flavor analysis was conducted using rapid gas chromatography-electron nose and gas chromatography-mass spectrometry(GC-MS)techniques.The results showed that there was no significant difference in the total acid mass concentration(calculated as citric acid)between all the sterilized samples and the original sample(OS)(P>0.05).Compared to the OS group,the pulp treated at 108℃showed a significant decrease(P<0.05)in the mass concentration of reducing sugars,however,there was no significant difference in the mass concentration of total sugar and total carotenoids(P>0.05),and the retention rate of vitamin C was also the highest(74.93%).Flavor analysis showed that the samples treated at 108℃contained the same kinds of key flavor substances as the OS group,namely ethyl butyrate,ethyl caproate,ethyl acetate,ethyl caprylate andβ-dihydroviolone,with a stronger similarity in aroma to the OS group.The samples treated at 92℃had the highest overall free amino acid scores and a higher vitamin C retention rate(62.23%).In conclusion,108℃is the optimal sterilization temperature to maintain the nutritional compositions and sensory quality of passion fruit when F=3.0 min,and 92℃sterilization is more effective only for sterilization processes below 100℃.

关 键 词：百香果 果浆 杀菌强度 杀菌温度 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]