高压均质后处理对酸角还原果汁品质的影响

Effects of High-pressure Homogenization Post-process on Tamarind Fruit Juice Quality

本研究目的在于探讨高压均质后处理对酸角浑浊还原果汁稳定性、色泽和抗氧化活性的影响。主成分分析(PCA)显示:在30~60 MPa范围内,有效粒径(D50,AC)、稳定系数(SR)、放置24 h的分层程度(PS24)、b*、ΔE和DPPH、O2-、ABTS+自由基清除率与均质压力呈正向变化;D50,BC、径距(SBC)、SAC、离心沉淀率(CPR)、相分层速率(PSR)、A420、a*、L*与均质压力呈负向变化。相关性分析显示:D50,BC是均质压力的二次函数(R2=0.997);多分散系数(PDIBC)(y=-0.452 0x+52.49,R2=0.933)、CPR(y=-0.031 4x+7.52,R2=0.927)、A420(y=-0.002 2x+0.52,R2=0.910)与均质压力显著线性负相关(P<0.05);PS24(y=0.066 0x+5.81,R2=0.938)、ABTS+自由基清除率(y=0.142 0x+17.68,R2=0.774)与均质压力显著线性正相关(P<0.05)。高压均质(50~60 MPa)后处理可降低酸角还原果汁粒径来提高果粒悬浮稳定性,改善整体品质。

The purpose of this study was to explore the effects of high-pressure homogenization post-process on the stability,color and antioxidant activity of restored tamarind fruit juice.It is found that,within the range of 30~60 MPa,effective particle size(D50,AC),stability rate(SR),phase stratification degree for 24 h(PS24),b*,ΔE,DPPH,O2-,ABTS+free radical clearance rate were positively varied with homogenization pressure;D50,BC,particle size span(SBC),SAC,centrifugal precipitation rate(CPR),phase stratification rate(PSR),A420,a*,L*were negatively varied with homogenization pressure.Correlation analysis showed that D50,BC(R2=0.997)was a quadratic function of homogeneous pressure;polydispersity index(PDIBC)(y=-0.4520x+52.49,R2=0.933),CPR(y=-0.0314x+7.52,R2=0.927),A420(y=-0.0022x+0.52,R2=0.910)were significantly linear(P<0.05)negatively correlated with homogenization pressure;PS24(y=0.0660x+5.81,R2=0.938),ABTS+(y=0.1420x+17.68,R2=0.774)were significantly linear(P<0.05)positively correlated with homogenization pressure.The research shows that high pressure homogenization(50~60 MPa)post-process could reduce the particle size of restored tamarind juice,improve the fruit suspension stability and overall quality.