超高压技术在沙棘保鲜中的应用研究

An Application of UHP in Preservation of Hippophae Fructus

目的:通过比较超高压处理前后沙棘鲜品中菌落总数及总黄酮、异鼠李素含量的变化,考察超高压技术在沙棘保鲜中应用的可行性。方法:经不同压力、时间和温度超高压处理后,测定沙棘样品的菌落总数、总黄酮、异鼠李素含量,确定最佳超高压条件。结果:沙棘的最佳超高压处理条件为400MPa、15min,室温。在此条件下处理后的沙棘样品,霉菌及菌落总数小于10CFU·g^(-1),总黄酮和异鼠李素含量显著增加;在室温保存6个月后,霉菌未检出,菌落总数未超过100CFU·g^(-1),总黄酮和异鼠李素含量未见明显变化。结论:超高压技术不但能明显延长沙棘在室温下的保鲜期,而且对总黄酮和异鼠李素的含量不会产生影响,是一种经济、可行、具有应用前景的保鲜技术。

Objective:To study the feasibility of application of ultra-high pressure processing(UHP)to Hippophae Fructus preservation by investigating the effects of ultra-high pressure(UHP)on microorganism inactivation and ingredient of Hippophae Fructus.Methods:The fresh fruits were treated with different conditions,including pressure level,holding time and temperature.Results:The results indicated that the total numbers of bacteria and mould colonies were less than 10 CFU·g^(-1) in treatment of 400 MPa for 15 min at room temperature.And the contents of total flavonoids and isorhmnetin were increased significantly.The total number of bacteria colonies in UHP-treated Hippophae Fructus which were stored at room temperature for 6 months were less than 100 CFU·g^(-1),and the mould was not detected.The contents of total flavonoids and isorhamnetin were reduced slightly compared to control group.Conclusion:The storage period of Hippophae Fructus under room temperature can be prolonged obviously by UHP.Furthermore,the contents of total flavonoids and isorhmnetin were not be affected.Therefore UHP is an economically and practicable technique,possessing vast application prospects.