超高压处理对鲜榨茭白汁营养品质、抗氧化特性及挥发性风味的影响

Effect of High Pressure Processing Treatment on Nutritional Quality,Antioxidant Properties and Volatile Flavor of Freshly Squeezed Water Bamboo Juice

为研究超高压处理对茭白汁的影响,本文对比了超高压(HPP,400~500 MPa/5~10 min)和传统热处理(TP,80℃/10 min)对非浓缩还原(NFC)茭白汁的理化品质、营养组分、抗氧化特性及挥发性风味成分的影响。结果表明,热处理茭白汁的感官品质降低且出现了明显的分层,而HPP处理对茭白汁中的pH、可溶性固形物、可滴定酸含量无显著影响(P>0.05),且减少了分层现象,提升了茭白汁的感官品质。同时与TP处理相比,HPP处理能更好的保持茭白汁中的总酚、黄酮及DPPH自由基清除率。此外,气相色谱-离子迁移色谱(GCIMS)风味解析显示,HPP增加了茭白汁中的果香和草香,提升了茭白汁的风味。综上,相较于传统TP处理,HPP处理在保持茭白汁品质特性、抗氧化及风味方面具有显著优势。

In order to study the effect of high pressure processing on water bamboo(Zizania caduciflora L.) juice, this study compared the effects of high pressure processing(HPP, 400~500 MPa/5~10 min) and conventional heat treatment(TP,80 ℃/10 min) on the physicochemical quality, nutritional components, antioxidant properties and volatile flavor components of non-concentrated reduced(NFC) water bamboo juice. The results showed that the sensory quality of heattreated water bamboo juice was reduced and significant stratification occurred, while HPP treatment had no significant effect on pH, soluble solids and titratable acid content in water bamboo juice(P>0.05), and reduced stratification and improved the sensory quality of water bamboo juice. Meanwhile, compared with TP treatment, HPP treatment could better maintain the total phenols, flavonoids and DPPH free radical scavenging rate in water bamboo juice. In addition, gas chromatography-ion mobility chromatography(GC-IMS) flavor analysis showed that HPP increased the fruit and herbaceous aromas in water bamboo juice, which enhanced the flavor of water bamboo juice. In conclusion, compared with the traditional TP treatment, the HPP treatment had significant advantages in maintaining the quality characteristics,antioxidant and flavor of water bamboo juice.