非浓缩还原(NFC)枸杞汁加工过程中品质变化特性  

Quality change characteristics of not from concentrate(NFC) Lycium barbarum juice during processing

作　　者：叶朵朵 孟新涛 古丽米热·祖努纳 阿比代姆·阿卜杜热伊木 库尔班娜依·吐尔逊麦麦提 张婷 马燕 潘俨 YE Duoduo;MENG Xintao;Gulimire Zununa;Abidaimu Abudureyimu;Kuerbannayi Tuerxunmaimaiti;ZHANG Ting;MA Yan;PAN Yan(College of Food Sciences and Pharmacy,Xinjiang Agricultural University,Urumqi 830091,China;Institute of Agricultural Products Storage and Processing,Xinjiang Academy of Agricultural Sciences/Xinjiang Research Center for Deep Processing Engineering of Major Agricultural and Sideline Products,Urumqi 830091,China)

机构地区：[1]新疆农业大学食品科学与药学学院,乌鲁木齐830091 [2]新疆农业科学院农产品贮藏加工研究所/新疆主要农副产品精深加工工程技术研究中心,乌鲁木齐830091

出　　处：《新疆农业科学》2025年第2期361-372,共12页Xinjiang Agricultural Sciences

基　　金：新疆维吾尔自治区公益性科研院所基本科研业务费专项(KY2022014,KY2023016)。

摘　　要：【目的】研究不同加工操作单元对非浓缩还原(NFC)枸杞汁品质的影响,为调控果汁内在品质,延长果汁货架期提供理论依据。【方法】以鲜枸杞为原材料,进行榨汁、钝酶、均质、超声和灭菌处理,并采集不同加工操作单元的样品,分析其对理化和营养指标和挥发性物质的影响,采用聚类热图法分析不同加工操作中对NFC枸杞汁挥发性物质和理化品质影响较大的单元。【结果】不同加工操作单元中,均质和超声处理对果汁可溶性固形物、固酸比、非酶褐变指数、黄酮、甜菜碱和胡萝卜素等理化和营养品质无明显差异(P>0.05)。钝酶和灭菌后果汁固酸比分别提高了4.4%和5.1%,浊度提高了68.2%和10.3%,灭菌后果汁离心沉淀率降低了8.7%。总酚、黄酮、DPPH和Abts的含量在钝酶降低了18.8%、0.51%、4.73%和2.2%,在灭菌后降低了22.5%、0.4%、12.8%和55.6%。挥发性化合物相对含量较热处理前分别降低了35.6%和31.8%。【结论】不同加工操作单元中热处理(钝酶和灭菌)对非浓缩还原(NFC)枸杞汁品质及香气成分影响较大。【Objective】To study the effects of different processing units on the quality of not from concentrate(NFC)Lycium barbarum juice so as to provide theoretical basis for regulating the internal quality of the juice and prolonging the shelf life of the juice.【Methods】Fresh Lycium barbarum was treated by juicing,inactivating enzyme,homogenization,ultrasound and sterilization,and samples from different processing units were collected to analyze their effects on physicochemical and nutritional indexes and volatile substances.Cluster thermography was used to analyze the units that had great influence on volatile substances and physicochemical quality of NFC Lycium barbarum juice in different processing operations.【Results】In different processing units,there was no significant difference between homogenization and ultrasonic treatment on the physicochemical and nutritional quality of fruit juice,such as soluble solids,solid-acid ratio,non-enzymatic browning index,flavonoids,betaine and carotene(P>0.05).Compared with the sterilized juice,the solid acid content of inactivated enzyme and sterilized juice increased by 4.4%and 5.1%,the turbidity increased by 68.2%and 10.3%,and the centrifugal precipitation rate of sterilized juice decreased by 8.7%.The contents of total phenols,flavonoids,DPPH and Abts decreased by 18.8%,0.51%,4.73%and 2.2%in the inactivated enzyme,and decreased by 22.5%,0.4%,12.8%and 55.6%after sterilization.The relative content of volatile compounds decreased by 35.6%and 31.8%respectively compared with that before the heat treatment.【Conclusion】Heat treatment(inactivation of enzyme and sterilization)in different processing units has great influence on the quality and aroma components of NFC Lycium barbarum juice.

关 键 词：非浓缩还原(NFC)枸杞汁 不同加工操作单元 品质 聚类分析 

分 类 号：S609[农业科学—园艺学]