不同剂量电子束辐照杀菌处理对黑果腺肋花楸果汁品质的影响  

Effects of Sterilization with Different Doses of Electron Beam Irradiation on the Quality of Aronia melanocarpa Juice

作　　者：吕欣然 王淑娟 张丹 朱婷婷 孙翔宇 马婷婷[1] LÜXinran;WANG Shujuan;ZHANG Dan;ZHU Tingting;SUN Xiangyu;MA Tingting(College of Food Science and Engineering,Northwest A&F University,Yangling 712100,China;Yangling Hesheng Irradiation Technologies Co.,Ltd.,Yangling 712100,China;College of Enology,Northwest A&F University,Yangling 712100,China)

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [2]杨凌核盛辐照技术有限公司,陕西杨凌712100 [3]西北农林科技大学葡萄酒学院,陕西杨凌712100

出　　处：《食品科学》2025年第5期272-280,共9页Food Science

基　　金：陕西省重点研发计划项目(2024NC-LSTD-001,2024QCY-KXJ-083,2024QCY-KXJ-087,2023KXJ-171)。

摘　　要：本研究以富含花色苷的黑果腺肋花楸果汁为研究对象,探究不同剂量辐照处理对果汁理化特性和功能活性物质的影响,并结合花青素靶向代谢组学探究辐照处理对果汁中花青素类代谢物组成及含量的影响,同时对果汁的感官品质进行评价。3~9 kGy辐照处理后黑果腺肋花楸果汁褐变加剧,总花色苷含量和总酚含量分别显著降低了18.10%~33.72%和2.47%~12.03%(P<0.05)。果汁中主要存在的单体花青素为矢车菊素-3-O-半乳糖苷、矢车菊素-3-O-阿拉伯糖苷、矢车菊素-3-O-木糖苷和矢车菊素-3-O-葡萄糖苷,其中矢车菊素-3-O-葡萄糖苷在辐照下的稳定性更高,3 kGy剂量辐照后其含量无显著变化(P>0.05),而其余三者含量均显著降低(P<0.05)。在感官品质上,辐照处理提高了果汁的红度和黄度,降低了果汁中挥发性硫化物与挥发性萜烯类化合物含量。本研究可为富含花青素类物质食品的辐照加工工艺选择及参数确定提供一定的技术参考。In this study,the effects of treatment with different doses of electron beam irradiation on physicochemical characteristics and functional components of Aronia melanocarpa juice,being rich in anthocyanins,were investigated.Meanwhile,targeted metabolomics was employed to explored the effect of irradiation treatment on the composition and content of anthocyanin metabolites in the fruit juice,and its sensory quality was evaluated as well.Irradiation treatment at 3-9 kGy increased the browning of A.melanocarpa juice,and significantly reduced the total anthocyanin content(TAC)and total polyphenol content(TPC)by 18.10%-33.72%and 2.47%-12.03%,respectively(P<0.05).The major monomeric anthocyanins in the fruit juice were cyanidin-3-O-galactoside,cyanidin-3-O-arabinoside,cyanidin-3-O-xyloside and cyanidin-3-O-glucoside,among which cyanidin-3-O-glucoside was more stable under irradiation treatment;the content of cyanidin-3-O-glucoside was not significantly changed after irradiation with 3 kGy dose(P>0.05),whereas the contents of the other three anthocyanins were reduced significantly(P<0.05).In term of sensory quality,irradiation treatment increased the redness and yellowness and reduced the contents of volatile sulphides and volatile terpenoids in the fruit juice.This study is expected to provide some technical references for the selection and parameter determination of irradiation processing for anthocyanin-rich foods.

关 键 词：非热杀菌 辐照 黑果腺肋花楸果汁 花色苷 品质 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]