超高压和巴氏热杀菌处理对鲜榨西芹汁品质影响的比较研究

Comparative Quality Study in Ultra High Pressure Processed and Pasteurized Freshly Squeezed Celery Juice

该文分别比较了巴氏热杀菌处理(80℃,20min)与超高压处理(550Mpa,25℃,10min)对西芹汁品质的影响。虽然两种处理方法均具有良好的杀菌效果,但超高压处理的西芹汁能更好地维持西芹汁的营养、色泽和香气。与对照组相比,经巴氏热杀菌和超高压处理的西芹汁,其总糖和总酚并无显著性差异(P>0.05),而经超高压处理的西芹汁其可溶性固形物含量显著上升(P<0.05)。经巴氏热杀菌和超高压处理的西芹汁的维生素C含量分别降低了27.66%和10.64%,这表明超高压处理更利于西芹汁中维生素C的保存。同时,经超高压处理后的西芹汁色值、浊度和褐变指数与对照组相比均无显著差异(P>0.05)。相比对照组,超高压处理后的西芹汁中4种浓度最高的挥发性成分的浓度波动较低,仅2种挥发性成分的浓度波动高于巴氏热杀菌处理的西芹汁。

In this paper,acomparisonbetween pasteurization（80℃,20 min）and ultra high pressure treatment（550 Mpa,25℃,10 min）on the quality of celery juice was examined. Among the treatments assayed,although both treatments demonstrated desirableinactivation effects on food borne microorganisms,the ultra high pressure treatment can batter maintain the nutrition,color and aroma of celery juice. Compared with the control samples,Total sugar and total phenol content were not significantly different（P〉0.05）in both treatments,whereas soluble solids content were increased（P〉0.05）after ultra high pressure treatment. Treatments with the pasteurization tended to show the higher decrease in the vitamin C（27.66 %）,suggesting that the ultra high pressure treatment was more favorable for the preservation of vitamin C in celery juice.Moreover,there were no significant difference（P〉0.05） in color,turbidity and browning properties between control samples and samples treated with ultrahigh pressure. Compared with the control samples,the concentration of four main volatile components in celery juice were suffered less influence after the ultrahigh pressure treatment,while only two volatile components had higher than that of pasteurized juice.