UV-C处理对鲜榨苹果汁品质及抗氧化性的影响
Effect of UV-C on the Quality and Antioxidant Activity of Fresh-squeezed Apple Juice
尤菊 1盛康亮 1刘长虹1
作者信息
- 1. 合肥工业大学食品科学与工程学院,安徽合肥230009
- 折叠
摘要
[目的]筛选短波紫外线(uv-C)照射处理鲜榨苹果汁的最佳时间,为其应用提供理论依据.[方法]研究了不同UV-C处理时间对鲜榨苹果汁主要品质指标、抗氧化性能及相关酶活的影响.[结果] 10或20 min的UV-C处理能显著保持鲜榨苹果汁色泽、降低浊度和总酚含量,同时显著提高可溶性固形物含量、总黄酮含量和抗氧化能力,且不影响pH和可滴定酸含量,从而较好地保持了果汁的感官品质和营养品质.另外,UV-C处理对多酚氧化酶(PPO)活性无显著影响,30或40 min处理能显著降低过氧化物酶(POD)活性.[结论]uv-C照射处理作为苹果汁的非热加工技术手段具有潜在的应用前景.
Abstract
[Objective] To screen out the optimal UV-C irradiation time on fresh-squeezed apple juice and provide theoretical basis for it application.[Method] Effects of different short-wave ultraviolet light (UV-C) processing time on the main quality index,antioxidant capacity and related enzyme activity of fresh apple juice were investigated.[Result] Results showed that UV-C treatment for 10 or 20 minutes can markedly keep juice color,reduce the turbidity and total phenol content;meanwhile significantly increase the content of total soluble solid content (TSS),total flavonoids content and antioxidant capacity,but not affect the pH and titratable acid content;so as to better maintain the sensory quality and nutritional quality of juice.In addition,UV-C treatment had no significant effect on PPO activity,while 30 or 40 minutes treatment significantly reduced the activity of POD.[Conclusion] UV-C irradiation treatment as a non-thermal technology for apple juice has potential application prospect.
关键词
UV-C/鲜榨苹果汁/品质/抗氧化性能/酶活Key words
UV-C/Freshly squeezed apple juice/Quality/Antioxidant capability/Enzyme activity引用本文复制引用
出版年
2017
国家科技期刊平台
NSTL
维普
万方数据