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超高压处理对柿浆品质的影响

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对柿浆真空包装后采用不同压力和时间进行超高压处理,结果表明:随压力上升和时间延长,果浆中细菌总数逐渐减少,400 MPa、15 min条件即可达到商业无菌要求,处理前后果浆色泽变化不明显;可溶性糖含量、可溶性固形物含量和可滴定酸含量与对照组相比无显著性差异(P>0.05);VC含量随压力升高和时间的延长逐渐降低,600 MPa、20 min时损失最大,大约损失了8.06%;过氧化物酶活力随压力上升和时间延长逐渐降低,多酚氧化酶活力也随时间延长而逐渐降低,但随压力增加先上升后下降;多酚含量随压力升高先增加后降低,随时间延长基本呈增加趋势,400 MPa、20 min时含量最高;经超高压处理后的柿浆抗氧化能力比对照组高,但各处理组间差异不显著(P>0.05);可溶性单宁含量与对照组相比有所上升,但远低于柿子涩味的临界值(2 mg/g).总之,超高压处理对柿浆感官品质影响很小,可以较大程度保存柿浆营养成分,提高其抗氧化能力,且处理后未发生返涩现象.
Effect of Ultra-High Pressure Treatment on the Quality of Persimmon Pulp
This paper explored the effect of ultra-high pressure (UHP) treatment at different pressures and durations on the quality of persimmon pulp. The results showed that the total number of bacteria in the pulp decreased with increasing pressure and time and treatment at 400 MPa for 15 min could meet the requirement of commercial sterility. After treatment, the color and the contents of soluble sugar, soluble solid and titratable acids were not changed significantly (P > 0.05) when compared with the control group. However, vitamin C content gradually declined with the increase in pressure and time, with the maximum loss of 8.06% being observed at 600 MPa and 20 min. Peroxidase (POD) activity also declined with increasing pressure and time, and polyphenol oxidase (PPO) activity similarly showed a gradual decrease with increasing treatment time; however it initially rose and then fell with increasing pressure. Polyphenol content also showed an initial increase followed by a decrease with pressure, but it showed a general increasing trend with treatment time, with the maximum value being attained at 400 MPa and 20 min. The antioxidant capacity was much higher when compared with the control group, but no significant differences were observed among the treatment groups (P > 0.05). Compared with the control samples, soluble tannin content was increased after UHP treatment to a level below the critical value for astringency (2 mg/g). In conclusion, UHP treatment has only a slight effect on the sensory quality and can maintain the nutritional quality to a large extent and improve the antioxidant activity of persimmon pulp. Moreover, this treatment can lead to elimination of astringency.

persimmon pulpultra-high pressurequalityantioxidant activity

梁志宏、李小平、茹慧玲、吕英忠

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山西省农业科学院果树研究所,山西 太谷 030815

柿浆 超高压 品质 抗氧化活性

山西省科技攻关项目山西省农业科学院科技自主创新能力提升工程项目

20130311032-32016ZZCX-01

2018

食品科学
北京食品科学研究院

食品科学

CSTPCDCSCD北大核心EI
影响因子:1.327
ISSN:1002-6630
年,卷(期):2018.39(3)
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