食品与机械2026，Vol.42Issue(2)：175-183,9.DOI:10.13652/j.spjx.1003.5788.2025.80331
杀菌方式对石榴汁理化特性及挥发性物质含量的影响
Effects of different sterilization methods on the physicochemical properties and volatile compounds of pomegranate juice
摘要
Abstract
[Objective]This study aims to evaluate the effects of different sterilization methods on the physicochemical properties,phenolic compounds,and aroma components of pomegranate juice,providing a scientific basis for selecting sterilization techniques in pomegranate juice processing.[Methods]'Tunisia'soft-seed pomegranate juice is subjected to pasteurization(PS),ultrasound(US),high-pressure processing(HPP),and microwave sterilization(MS),respectively.Physicochemical properties and volatile compound content are determined.[Results]HPP demonstrates superior performance in preserving pomegranate juice quality compared to other treatments.PS treatment significantly reduces the redness value from 16.82 to 12.37 and results in the highest total color difference of 4.82,indicating considerable color deterioration.In contrast,the HPP group exhibits a total color difference value of only 1.77.The vitamin C content in the HPP group(22.18 mg/100 mL)is substantially higher than that in the PS group(7.35 mg/100 mL).The retention rates of cyanidin-3-O-glucoside and cyanidin-3,5-O-diglucoside in the HPP group reach 67.02%and 66.20%,respectively,significantly outperforming the PS group.HPP better preserves major flavor compounds such as alcohols,esters,and terpenes,whereas PS and MS treatments markedly promote the formation of undesirable furan compounds(the total furan content in PS group is 54.22 µg/L,compared to 0.28 µg/L in the control group,CK).[Conclusion]HPP is significantly superior to PS,US,and MS treatments in maintaining the color,vitamin C,anthocyanins and other phenolics,and major flavor compounds of pomegranate juice,while effectively inhibiting the formation of undesirable flavors(e.g.,furan compounds).HPP is a highly promising sterilization technology for improving the quality of pomegranate juice.关键词
石榴汁/巴氏杀菌/超声波/超高压/微波/理化特性/活性成分/挥发性成分Key words
pomegranate juice/pasteurization/ultrasound/high-pressure processing/microwave/physicochemical property/bioactive compound/volatile compound引用本文复制引用
谷俊华,邢晓轲..杀菌方式对石榴汁理化特性及挥发性物质含量的影响[J].食品与机械,2026,42(2):175-183,9.基金项目
河南省职业教育精品在线开放课程"分析化学"项目(编号:2023082) （编号:2023082）
