超声波及超高压联合处理对甜樱桃汁货架期及品质的影响  

Effect of ultrasonic wave and high pressure combined treatment on shelf life and quality of sweet cherry juice

作　　者：李红艳[1] 孟庆[1] 徐明磊[1] LI Hongyan;MENG Qing;XU Minglei(Department of Chemical Engineering and Food Science,Henan Quality Polytechnic,Pingdingshan 467001)

机构地区：[1]河南质量工程职业学院食品与化工学院,平顶山467001

出　　处：《中国食品添加剂》2023年第8期220-229,共10页China Food Additives

基　　金：河南省高等教育教学改革研究与实践项目(2021SJGLX799)。

摘　　要：为延长甜樱桃果汁的货架期及贮藏品质,本研究将超声波及超高压联合处理(UW-HPP)应用于甜樱桃汁贮藏(4℃)前处理中,并与未处理、热处理(HT)及单独处理组进行对比,探究不同处理对甜樱桃果汁微生物数量、理化性质、酶活性、酚类物质含量及抗氧化能力的影响。研究结果表明,UW及UWHPP处理较其他处理方式能够更好的降低贮藏过程中果汁的总菌落及霉菌数量,抑制POD及PPO酶活性,防止色泽的快速劣变,并且降低了绿原酸的降解,提高了其抗菌及抗氧化能力。此外,UW-HPP处理兼具了两者单独处理的优点,其处理后甜樱桃汁微生物生长更为缓慢,货架期更长,这大大提高其经济效益。因此,UW-HPP处理的甜樱桃汁安全性及营养品质较佳,可作为良好的杀菌方式应用于甜樱桃汁的杀菌过程中。研究结果可为延长甜樱桃果汁货架期、提高其贮藏品质提供理论依据。In order to prolong the shelf life and storage quality of cherry juice,ultrasonic and ultra-high pressure combined treatment(UW-HPP)was applied to the pretreatment of sweet cherry juice storage(4℃),and compared with untreated,heat treated(HT)and single treatment groups to explore the effects of different treatments on the microbial quantity,physicochemical properties,enzyme activity,phenolics content and antioxidant capacity of cherry juice.The results showed that UW and UW-HPP treatment could better reduce the total colony and mold number of fruit juice during storage,inhibit the activities of POD and PPO enzymes,prevent the rapid deterioration of color,reduce the degradation of chlorogenic acid,and improve its antibacterial and antioxidant capacity.In addition,UW-HPP treatment had the advantages of both separate treatments.After treatment,the microbial growth of sweet cherry juice was slower and the shelf life was longer,which greatly improved its economic benefits.Therefore,sweet cherry juice with UW-HPP treatment had better safety and nutritional quality,and could be used as a good sterilization method in the sterilization process.The results can provide a theoretical basis for prolonging the shelf life of cherry juice and improving its storage quality.

关 键 词：甜樱桃汁 超声波-超高压联合处理 货架期 酶活性 酚类物质 抗氧化能力 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS275.5[轻工技术与工程—食品科学与工程]