巴氏、超高温和微波处理对蓝莓原汁品质的影响

Effect of Pasteurization, UHT and Microwave Treatment on Quality of Blueberry Juice

DOI：10.3969/j.issn.1673-1689.2015.10.015

中文关键词: 蓝莓原汁 灭菌方式 香气成分 营养成分

英文关键词: blueberry juice,sterilization methods,aroma components,nutrition

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中文摘要:

为探索巴氏、超高温和微波灭菌3种灭菌方式对蓝莓原汁品质的影响，采用顶空固相微萃取（HS-SPME/GC-MS）结合GC-MS对蓝莓汁的香气成分进行鉴定，同时测定分析对3种灭菌样的菌落总数、营养成分及DPPH自由基清除率。实验表明：共鉴定出蓝莓汁挥发性香气成分47种，主要是醇类、酯类、烯烃类、酮类、醛类，不同处理样的相对含量存在较大差异，占总香气成分的45.66%~84.53%左右，微波灭菌香气成分达25种，比对照样多8种。微波灭菌对蓝莓汁的灭菌效果最彻底，可溶性固形物、总酸含量变化最小，花色苷含量、多酚保留率最高，贮藏90 d后DPPH自由基清除率高达89.22%。微波灭菌不仅能有效杀灭蓝莓汁中的耐酸微生物，保持营养成分、DPPH自由基清除力和色泽，而且还能产生令人愉快的香气成分，是一种很有发展潜力果的果汁饮料灭菌方式。

英文摘要:

In order to explore the effect of pasteurization，UHT and microwave treatment on quality of blueberry Juice，the aroma of Blueberry Juice were identified by using head space solid phase micro-extraction（HS-SPME/GC-MS） combined with GC-MS，and the parameters，including microflora，nutrients and DPPH free radical scavenging ability，were analysis. The results indicated the 47 volatile aroma components of blueberry Juice，mainly alcohols，esters，olefin，ketones and aldehydes，were identified，the relative content of different thermal treatment blueberry juice has significantly different，it accounted for about 45.66%~84.53% of aroma components. The aroma components of microwave treatment sample up to 25 species. Microwave sterilization can effectively kill microorganisms of blueberry juice，the changes of total soluble solids and total acid content are low，and contents of anthocyanins and polyphenols highly retained rate，DPPH free radical scavenging capacity of microwave treatment were up to 89.22% after storage 90d. Microwave sterilization not only kill the acid-resistant micro-organisms，maintain the nutrition，DPPH free radical scavenging capacity and color，but it also have a pleasant aroma，is a very promising sterilization methods.

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