高压均质对果蔬汁品质影响研究进展

Progress in research on qualities of fruit and vegetable juices treated by high pressure homogenization

高压均质是一种新型非热加工技术,在食品工业中得到广泛的应用。果蔬中含有丰富的类胡萝卜素,类胡萝卜素具有维生素A原活性、抗氧化和提高免疫力等多种生理功能。高压均质能够破坏果蔬细胞基质,影响类胡萝卜素的生物利用率。本文重点介绍了高压均质对果蔬汁稳定性、流变特性及杀菌作用影响的研究现状,并综述了高压均质对果蔬汁类胡萝卜素生物利用率的影响,分析了该领域今后的研究趋势。

High pressure homogenization（ HPH） is a kind of new non- thermal techno- logy and widely used in the food industry.Carotenoids,a group of fat- soluble natural pigments in many fruits and vegetables,not only have provitamin A activity,but also play important functions in antioxidant and immunity enhancemen.HPH can affect the bioavailability of carotenoids by destroying the fruit and vegetable cell matrix.This review introduced the effects of HPH on the qualities of fruit and vegetable juices,including the stability,rheological properties,sterilizing power and carotenoid bioavailability.And the development trend in this field was also discussed.