超高压处理对胡萝卜果肉饮料中果粒品质的影响

被引：3

作者：

黄鹏

王丽萍

李云飞

机构：

[1] 上海交通大学农业与生物学院

来源：

食品工业科技 | 2017年 / 38卷 / 01期

关键词：

超高压; 不同果肉; 抗褐变;

D O I：

10.13386/j.issn1002-0306.2017.01.012

中图分类号：

TS255.44 [果汁];

学科分类号：

摘要：

含有果粒的果肉饮料,其品质受果肉影响很大。本文利用超高压技术,处理三种不同果肉型(苹果、荸荠、梨)的胡萝卜汁,分析不同压力(300、400、500 MPa)对多酚氧化酶和过氧化物酶的活性、总酚含量、体外总抗氧化值以及对果肉褐变的影响。并研究了400 MPa压力对于含不同颗粒大小(6、8、10 mm)胡萝卜汁上述指标的影响。结果表明,不同压力处理对苹果和荸荠多酚氧化酶的酶活变化不显著,而梨的酶活与压力呈正相关;苹果和梨过氧化物酶的酶活受压力抑制;果肉总酚含量经超高压处理均有不同程度的下降;体外总抗氧化值随着压力上升普遍呈下降趋势,其中梨果肉抗逆环境的能力较好;超高压处理对于果肉褐变有显著效果。400 MPa下不同颗粒大小果肉对PPO酶活影响与水果种类有关。

引用

页码：106 / 111

页数：6

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