中国食品学报2018，Vol.18Issue(3)：169-178,10.DOI:10.16429/j.1009-7848.2018.03.023
超高压和热杀菌对枸杞汁品质的影响
Effect of High Hydrostatic Pressure and Heat Sterilization on the Quality of Lycium barbarum Juice
摘要
Abstract
Lycium barbarum juice has a huge market potential for its medicinal and nutritional values,but heat treatment (HT) could deteriorate its qualities.In order to develop a new sterilization technology for L.barbarum juice,effects of high hydrostatic pressure (HHP) (500 MPa/5 min) and HT (85 ℃/15 s) on qualities of L.barbarun juice were investigated by analyzing changes in microbial number,pH value,titrable acidity (TA),total soluble solid (TSS),active ingredients,antioxidant capacity and color before and after treatments and during 28 days storage at 4 ℃.After HHP and HT treatments,yeasts and molds were not detected,and the counts of total aerobic bacteria were less than 10 CFU/mL,which was in accord with the industry standard.However,the counts of total aerobic bacteria in HHP-treated juice reached to 117 CFU/mL at the end of the storage,while microbial number of HT-treated juice still fit the industry standard,pH value,TA and TSS of L.barbarum juice were not significantly changed after HHP and HT treatments and during storage.Although the content of L.barbarum polysaccharides was stable after HHP and HT treatments and during storage,the content of total carotenoids and total phenols in HHP-and HT-treated juice was decreased during storage.Compared with HT,HHP could better maintain the content of total carotenoids and total phenols during the whole storage period.Meanwhile,the antioxidant activity of HHP-treated L.barbarum juice also retained better than HT-treated one during storage.By the pearson correlation analysis,a significant positive correlations were observed between antioxidant activity and the content of total carotenoids and total phenols in HHP-and HT-treated juice during storage.Compared with the HT-treated juice,HHP could better maintain the color of juice,but L*,a* and b* values of HHP-treated juice were decreased with a larger extent than HT-treated one during storage.By measuring the activity of polyphenol oxidase (PPO) and peroxidase (POD) in HHP-and HT-treated juice during storage,it was speculated that color change by enzymes was one of the reasons for more color changing in HHP-treated juice during storage.Results obtained in this study will provide theoretical foundation for L.barbarum juice processing using HHP.关键词
超高压/枸杞汁/品质/贮藏Key words
high hydrostatic pressure/Lycium barbarum juice/quality/storage引用本文复制引用
赵凤,梅潇,张焱,廖小军,王永涛..超高压和热杀菌对枸杞汁品质的影响[J].中国食品学报,2018,18(3):169-178,10.基金项目
农业部农业科研杰出人才培养计划 （）
中央高校基本科研业务费专项资金项目(2015GX003,2014XJ022) （2015GX003,2014XJ022）
国家高技术研究发展计划(2014AA022204) （2014AA022204）
