食品工业科技2026，Vol.47Issue(7)：61-71,11.DOI:10.13386/j.issn1002-0306.2025020122
基于OPLS-DA解析不同杀菌方式对'红阳'猕猴桃果汁品质的影响
Revealing the Effect of Different Sterilization Methods on the Quality of'Hong yang'Kiwifruit Juice Based on OPLS-DA
摘要
Abstract
To investigate the effects of different sterilization methods on the quality of kiwifruit juice.In this study,'Hong yang'kiwifruit was used as raw material,and significance analysis and orthogonal projections to latent structures discriminant analysis(OPLS-DA)were used to evaluate the impacts of various sterilization treatments on several quality attributes of kiwifruit juice,including conventional physicochemical properties,color,polyphenols,flavonoids,vitamin C(VC)content,and antioxidant activity.The results showed that thermal sterilization,high hydrostatic pressure(HHP)sterilization and food irradiation(FI)exhibited significantly different effects on the quality of kiwifruit juice.Among them,HHP sterilization achieved the optimal sterilization effect,which exerted positive effects on maintaining color stability and VC content,improving the contents of functional active components and the antioxidant activity of kiwifruit juice.The three thermal sterilization methods had significant differences in their impacts on lactic acid content,citric acid content and VC content of kiwifruit juice,while no significant difference was found in the influence on malic acid content.Thermal sterilization treatments could increase the contents of sucrose,total polyphenols and total flavonoids in kiwifruit juice,whereas the high-temperature short-time(HTST)sterilization group showed a decrease in fructose content.Food irradiation had the most significant impact on juice quality,which caused obvious color deterioration and a significant loss of VC,the main active component,in kiwifruit juice.This study provides a theoretical basis for the scientific selection of sterilization technologies for kiwifruit juice production.关键词
'红阳'猕猴桃/果汁/杀菌方式/品质/OPLS-DAKey words
'Hong yang'kiwifruit/fruit juice/sterilization method/quality/OPLS-DA分类
轻工纺织引用本文复制引用
何哲,李华佳,马沁沁,李可,潘翠萍,袁怀瑜,杨雨函,李克韩,杨飞,刘莹,王艺月..基于OPLS-DA解析不同杀菌方式对'红阳'猕猴桃果汁品质的影响[J].食品工业科技,2026,47(7):61-71,11.基金项目
四川省农业科学院"1+9揭榜挂帅"项目(1+9KJGG007) （1+9KJGG007）
成都市重点研发支撑计划项目(2025-YF05-00606-SN) （2025-YF05-00606-SN）
新疆农业科学院农业科技创新稳定支持专项(xjnkywdzc-2024002-06) （xjnkywdzc-2024002-06）
四川省十四五育种攻关(2021YFYZ0023-14). （2021YFYZ0023-14）
