不同灭菌方式对桃汁色泽、成分和风味的影响  

Effect of Different Sterilization Methods on Color,Composition and Flavor of Peach Juice

作　　者：余健霞[1] 侯鹏飞 王淑霞 索标 YU Jianxia;HOU Pengfei;WANG Shuxia;SUO Biao(Department of Food Engineering,Luohe Vocational Technology College,Luohe 462002,China;Technology Center,Henan Shuanghui Investment and Development Co.,Ltd.,Luohe 462003,China;Colleng of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China)

机构地区：[1]漯河职业技术学院食品工程系,河南漯河462002 [2]河南双汇投资发展股份有限公司技术中心,河南漯河462003 [3]河南农业大学食品科学技术学院,河南漯河462002

出　　处：《食品科技》2025年第2期43-52,共10页Food Science and Technology

基　　金：河南省高等学校重点科研项目(24B550010)。

摘　　要：鲜榨桃汁是一种富含维生素、碳水化合物和抗氧化剂的饮料,各种灭菌方式会影响果汁的色泽、营养和香气。文章旨在评估巴氏灭菌和高温灭菌对桃汁挥发性风味物质、色泽和营养价值的影响。结果表明,不同热处理条件下,桃汁的白利糖度和pH值无显著变化。巴氏灭菌组色泽指数与对照组相近,而高温灭菌组的亮度值提高了18.76%,色泽变化显著。高温灭菌处理后桃汁中葡萄糖和果糖含量分别为14.03 mg/mL和13.40 mg/mL,显著高于对照组和巴氏灭菌组。不同热处理均会造成桃汁中总黄酮和总多酚含量下降。经过不同热处理,共鉴定出46种挥发性风味化合物,其中乙酸乙酯、2-己烯醛、己醇和2-己烯-1-醇含量较高。巴氏灭菌保留了桃汁的原始特征,而高温灭菌引起桃汁营养、色泽和香气成分的变化。Freshly squeezed peach juice is a beverage rich in vitamins,carbohydrates and antioxidants.Various sterilization methods impact the color,nutrition and aroma of fruit juice.This study aims to evaluate the effects of pasteurization and high-temperature sterilization on volatile flavor substances,color and nutritional value of peach juice.The results showed that the Brix and pH values of peach juice had no significant change under different heat treatment conditions.The color index of the pasteurization group was similar to that of the control group,while the brightness value of the high-temperature group was increased by 18.76%,resulting in a significant color change.The contents of glucose and fructose in peach juice after high-temperature treatment were 14.03 mg/mL and 13.40 mg/mL,respectively,which were significantly higher than those in control group and pasteurization group.The contents of total flavonoids and total polyphenols in peach juice decreased with different heat treatment.A total of 46volatile flavor compounds were identified in peach juice after various heat treatments.Among them,the contents of ethyl acetate,2-hexenal,hexol and 2-hexene-1-ol were higher in peach juice.Pasteurization preserves the original characteristics of peach juice,whereas high-temperature sterilization induces changes in nutrition,color and aroma compositions of peach juice.

关 键 词：桃汁 灭菌方式 色泽 营养成分 风味 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]