高压微射流对石榴汁生物活性成分及物理稳定性影响

Effect of high pressure micro jet on the biological active ingredients and physical stability of pomegranate juice

研究了不同压力(40、120、200 MPa)和不同次数(2、4次)高压微射流对石榴汁活性成分和物理稳定性的影响。结果表明,经高压微射流处理过的石榴汁的黄酮和氨基酸的含量都得到了显著提高,氨基酸含量比对照组增加了12.12%,但Vc受到微射流处理过程中的产热影响而呈降低的趋势;石榴汁的浊度显著增加,电位绝对值有所下降,在200 MPa压力下均质2次和4次的样品,其电位值的绝对值分别比对照品降低了13.6%和25.3%。流变学特性同样也表明高压微射流能改善石榴汁的物理稳定性,此研究可以为石榴汁饮料的发展提供一定的理论指导。

The study showed the effect of the different pressure（40, 120, 200 MPa） and different times（2 and 4） high pressure micro jet on the biological active ingredients and physical stability of pomegranate juice. Results showed that the high pressure micro jet pomegranate juice processed could significant improve the content of the flavonoids and amino acids, the amino acid content increased by 12.12% than the control group, but the content of Vc has a trend of decrease. The turbidity of pomegranate juice was significant increased and the potential absolute value decreased, under the pressure of 200 MPa treated the samples of 2 times and 4 times, the absolute value of its potential value than that of reference substance was reduced by 13.6% and 25.3% respectively. Rheological properties also showed that high pressure micro jet can improve the physical stability of pomegranate juice, this study could provide the theoretical guidance for the development of pomegranate juice beverage.