不同杀菌方式对药桑汁品质影响的研究

Effect of Different Sterilization Methods on the Quality of Medicinal Mulberry Juice

以新疆喀什地区疏附县药桑为原料制备药桑汁,分别采用高压均质、巴氏杀菌、微波+膜处理进行杀菌,研究不同杀菌方式对其微生物指标和品质的影响。结果表明:三种杀菌方式处理的药桑汁均满足果汁微生物指标的规定,其中微波+膜杀菌处理更彻底,未有微生物检出;与药桑原汁相比,高压均质杀菌处理后药桑汁中的可溶性固形物、总酸、总糖和总酚含量均升高,VC、原花青素和总黄酮含量均表现出不同程度的下降;抗氧化能力和抑制α-葡萄糖苷酶活性方面,经巴氏杀菌和微波+膜杀菌处理后表现出不同程度的下降,经过高压均质杀菌处理后均则表现出增强的趋势;感官品质评价表明,高压均质杀菌处理的药桑汁与药桑原汁最为接近,且优于药桑原汁,说明高压均质杀菌技术不仅具有良好的杀菌效果,而且能较好地保持药桑原汁的品质。

Taking the medicinal mulberry（Morus nigra L.） from Shufu county, Kashgar region in Xinjiang as raw material to prepare medicinal mulberry juice, sterilization methods including high pressure homogenization, pasteurization and microwave combined with membrane treatment were carried out to study the effects of different sterilization methods on its microbial index and quality. The results showed that, the medicinal mulberry juices treated with three sterilization methods all met the requirements of juice microbial indicators, and no microorganisms were detected by the microwave combined with membrane sterilization. Compared with original mulberry juice, the contents of soluble solids, total acids, total sugar and total phenol in the juice treated with high pressure homogenization increased, but the contents of VC, proanthocyanidins and total flavonoids declined. Meanwhile, the antioxidant capacity and inhibition of alpha glucosidase activity of the juices treated by pasteurization and microwave with membrane sterilization decreased, but this activity increased after high pressure homogenization. The sensory evaluation showed that, the high pressure homogenized juice was the closest to the original juice, and superior to the original juice,which indicated that the high pressure homogenization sterilization not only had good germicidal effect, but also could keep the quality of medicinal mulberry juice better.