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食品研究与开发:2025,46(2):23-31
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脉冲强光处理对蓝莓汁杀菌效果及品质的影响
(1.上海海洋大学 食品学院,上海 201306;2.江苏省农业科学院农产品加工研究所,江苏 南京 210014)
Influence of Intense Pulsed Light Treatment on Sterilization Effect and Quality of Blueberry Juice
(1.College of Food Sciences & Technology,Shanghai Ocean University,Shanghai 201306,China;2. Institute of Agri-products Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,Jiangsu,China)
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投稿时间:2024-03-28    
中文摘要: 为探究脉冲强光(intense pulsed light,IPL)处理对蓝莓汁杀菌效果和品质的影响,以微生物数量、酶活力、营养成分(总花色苷、维生素C、总酚)含量为指标,分析不同脉冲强度和次数的IPL 处理对蓝莓汁活菌数和营养品质的影响,并通过气相色谱-质谱(gas chromatography-mass spectrometry,GC-MS)法分析蓝莓汁挥发性风味物质的变化。结果表明:IPL 处理后,蓝莓汁中微生物数量降低到20 CFU/mL 以下;过氧化物酶完全失活,超氧化物歧化酶活力保留率高于(88.68±0.18)%;蓝莓汁没有发生褐变;总酚含量得以完全保留。400 J 强度的IPL 处理对蓝莓汁抗氧化能力影响不显著(P>0.05),总花色苷、维生素C 含量保留率分别高达(84.83±1.30)%、(95.00±2.59)%。GC-MS 分析表明,香气成分中的醛类、醇类、酯类含量有一定的损失,新增异蒲勒醇、柏木烯醇等挥发性风味物质。IPL 处理能够有效杀灭蓝莓汁中的微生物,同时保留较多的营养成分。
Abstract:In order to investigate the influence of intense pulsed light (IPL) on the sterilization effect and quality of blueberry juice,microorganism count,enzyme activities,and nutrients(total anthocyanins,vitamin C,and total phenols) were used as indicators to analyze the influence of IPL treatments with different pulse intensities and times on the number of viable bacteria and nutritional quality of blueberry juice. The changes in volatile flavor compounds in blueberry juice were analyzed by gas chromatography-mass spectrometry (GC-MS).The results showed that the number of microorganisms in blueberry juice was reduced to less than 20 CFU/mL after IPL treatment;peroxidase was completely inactivated,and the retention rate of superoxide dismutase activity was higher than (88.68±0.18)%;there was no browning of blueberry juice;the total phenol content was completely retained. The antioxidant capacity of blueberry juice was not significantly affected by an IPL treatment with an intensity of 400 J (P>0.05),and the retention rates of total anthocyanins and vitamin C contents were as high as (84.83±1.30)% and (95.00±2.59)%,respectively. GC-MS analysis showed some loss of aldehydes,alcohols,and esters in the aroma composition,with the addition of new volatile aroma compounds such as isobulerol and cedrenol. The IPL treatment could effectively kill the microorganisms in blueberry juice,while retaining more nutrients.
文章编号:202502004     中图分类号:    文献标志码:
基金项目:江苏省农业科技自主创新资金项目(CX(22)2026)
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