超高压等灭菌方式对刺梨汁营养及风味的影响研究  

Effects of Ultra-High Pressure and Other Sterilization Methods on Nutritional Quality and Flavor of Rosa roxburghii Tratt Juice

作　　者：张欣 王辉 罗婧文 刘嘉 龙明秀 王梅 陈朝军 ZHANG Xin;WANG Hui;LUO Jingwen;LIU Jia;LONG Mingxiu;WANG Mei;CHEN Zhaojun(School of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China;Institute of Food Processing Technology,Guizhou Academy of Agricultural Sciences,Guiyang 550006,China;Insititute of Integrated Agricultural Development,Guiyang 550025,China)

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025 [2]贵州省农科院食品加工研究所,贵州贵阳550006 [3]贵州省现代农业发展研究所,贵州贵阳550025

出　　处：《食品科技》2024年第2期82-89,共8页Food Science and Technology

基　　金：贵州省科技厅科技支撑项目(黔科合支撑[2022]一般149,黔科合支撑[2021]一般116,黔科合支撑[2020]1Y155号);黔南州科技计划项目(黔南科合(2021)12号);贵州省科技厅2023年度贵州省基础研究计划项目(黔科合基础-ZK[2023]一般182)。

摘　　要：刺梨汁含有丰富的抗坏血酸和多酚类等热敏性物质,超高压灭菌能有效降低刺梨汁中功能性成分的损失。该实验研究了超高压对刺梨汁中色泽、抗坏血酸、总酚、总可溶性固形物、总酸等营养成分和超氧化物歧化酶(Superoxide dismutase,SOD)、多酚氧化酶(Polyphenol oxidase,PPO)酶活力的影响。利用气相色谱串联质谱法测定灭菌前后风味的变化,并与其他4种杀菌方式进行了对比,包括高温瞬时杀菌、辐照杀菌、微波杀菌、超声杀菌。结果表明,高温瞬时杀菌处理后刺梨汁褐变度显著高于超高压处理和超声处理。超高压、微波及超声处理可显著提高刺梨浊汁的总糖含量(P<0.05)。经高温瞬时、微波、超声处理后,总酸含量显著上升(P<0.05),增加了刺梨浊汁的酸涩口感。超高压和超声处理能较好地保留刺梨汁中抗坏血酸及总酚含量(P>0.05),提高刺梨浊汁中的营养物质留存率。仅超高压处理可使刺梨浊汁SOD酶活性提升11.44%(P<0.05)。5种杀菌方式均能对PPO酶活性起到较好地抑制作用,辐照杀菌对PPO钝化效果最佳。挥发性化合物未处理组总含量为5959.55μg/L,除超高压组含量增加了3.66%外,其他组分别下降31.0%、53.77%、23.41%、42.03%。酸类物质对刺梨浊汁风味具有较大贡献。超高压处理与其他杀菌方式相比,在保持刺梨汁营养品质及风味上有显著优势。研究结果可为刺梨饮品深加工提供一定的理论依据。Rosa roxburghii Tratt juice contains rich thermosensitive substances such as ascorbic acid and polyphenols,and ultra-high pressure sterilization can effectively reduce the loss of functional components in Rosa roxburghii Tratt juice.The experimental study investigated the effects of ultra-high pressure on the nutritional components such as color,ascorbic acid,total phenols,total soluble solids,total acids,and the activities of superoxide dismutase(SOD) and polyphenol oxidase(PPO) enzymes in Rosa roxburghii Tratt juice.The changes in flavor before and after sterilization were determined using gas chromatography tandem mass spectrometry,and compared with four other sterilization methods,including hightemperature instantaneous sterilization,irradiation sterilization,microwave sterilization,and ultrasonic sterilization.The results showed that the browning degree of Rosa roxburghii Tratt juice after hightemperature instantaneous sterilization treatment was significantly higher than that of ultra-high pressure treatment and ultrasonic treatment.Ultra high pressure,microwave,and ultrasound treatment can significantly increase the total sugar content of Rosa roxburghii Tratt juice(P<0.05).After high-temperature instantaneous,microwave,and ultrasound treatment,the total acid content significantly increases(P<0.05),increasing the sour and astringent taste of Rosa roxburghii Tratt juice.Ultra high pressure and ultrasound treatment can effectively preserve the content of ascorbic acid and total phenols in Rosa roxburghii Tratt juice(P>0.05),and improve the retention rate of nutrients in Rosa roxburghii Tratt cloudy juice.Only ultrahigh pressure treatment can increase the SOD enzyme activity of Rosa roxburghii Tratt cloudy juice by 11.44%(P<0.05).All 5 sterilization methods can effectively inhibit the activity of PPO enzyme,and irradiation sterilization has the best passivation effect on PPO.The total content of volatile compounds in the untreated group is 5959.55 μg/L,in addition to ultra-high pressure group content increas

关 键 词：刺梨汁 超高压 杀菌技术 营养品质 风味 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]