超高压处理对蓝莓汁品质的影响

Effects of high hydrostatic pressure treatment on qualities of blueberry juice

主要研究超高压过程(100、200、300 MPa下分别处理1、3、5 min)对储藏在4℃的蓝莓汁在30 d内理化性质的影响,研究其pH、可溶性固形物含量、色泽、花色苷含量、澄清度的变化。结果发现,与未处理组相比,在一定的贮藏期间内,超高压处理对蓝莓汁的pH、可溶性固形物有显著性影响(P﹤0.05)。在贮藏的第30天,未经超高压处理和经超高压处理的样品颜色参数a值、b值均没有显著性差异(P﹥0.05);经超高压处理的蓝莓汁颜色参数L值明显减少,未经超高压处理的蓝莓汁颜色参数L值变化不大。超高压处理的果汁澄清度都会随着贮藏时间的增加呈增长的趋势,与未处理组相比,其透光率(T值)有所降低。此外,经过超高压处理的蓝莓汁中的花色苷含量均保持在90%以上,而未处理组在贮藏第30天所含花色苷仅剩77%,说明超高压处理能够有效抑制蓝莓汁中的花色苷在储藏期间降解。

The aim of the present study was to evaluate the effect high hydrostatic（HHP） processing（100 MPa, 200 MPa, 300 MPa for 1 min, 3 min and 5 min） on physico-chemical property of blueberry juice during 30 days of storage at 4 ℃. The changes of pH, soluble solid content, color, anthocyanin content and clarity were analyzed. The results showed that HHP had a significant influence on pH, soluble solid content on blueberry juice compared with the untreated groups during storage. It was also showed that HHP had no significant influence on red value and blue value compared with the untreated groups at the 30 th day. The yellow value of treated groups was significantly reduced during storage period, but a little change to the untreated groups. The clarity of blueberry juice was increased with increasing storage time. Treated group compared with untreated group, it transparency value was declined. In addition, the anthocyanin content of blueberry juice were maintained at 90% after pressure treatment. Compared with treated groups, the anthocyanin content of blueberry juice of untreated groups were only maintained at 77%. It showed that high pressure treatment could effectively suppress the degradation of anthocyanins during storage.