超高压和巴氏杀菌对百香果汁贮藏期品质的影响

冉露霞; 王俊杰; 成臣; 罗雯丽; 陈欣兰; 朱桢栀; 朱博

doi:10.13386/j.issn1002-0306.2022040162

超高压和巴氏杀菌对百香果汁贮藏期品质的影响

doi: 10.13386/j.issn1002-0306.2022040162

冉露霞^1,,
王俊杰¹,
成臣^{1, 2},
罗雯丽¹,
陈欣兰¹,
朱桢栀¹,
朱博^{1, 2, ,}

1.
赣南师范大学生命科学学院，江西赣州 341000
2.
国家脐橙工程技术研究中心，江西赣州 341004

基金项目: 科技部国家重点计划项目（SQ2020YFF0417721）；江西省教育厅科学技术研究项目（GJJ201435）；赣州市科技局重点研发项目（赣市科发[2019]60号）。

详细信息

作者简介:
冉露霞（1997−），女，硕士研究生，研究方向：园艺产品加工，E-mail：2332963894@qq.com

通讯作者:
朱博（1971−），男，博士，教授，研究方向：园艺产品加工，E-mail：nczb615@163.com

中图分类号: S667.9
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出版历程
- 收稿日期: 2022-04-18
- 网络出版日期: 2022-12-28
- 刊出日期: 2023-01-17

Effect of Ultra-high Pressure Sterilization and Pasteurization on the Quality of Passion Fruit Juice during Storage

RAN Luxia^1
,,
WANG Junjie¹,
CHENG Chen^{1, 2},
LUO Wenli¹,
CHEN Xinlan¹,
ZHU Zhenzhi¹,
ZHU Bo^{1, 2
, ,}

1.
College of Life Science, Gannan Normal Univercity, Ganzhou 341000, China
2.
National Navel Orange Engineering Research Center, Ganzhou 341004, China

摘要

摘要: 本文研究了超高压杀菌（Ultra-High Pressure Sterilization，600 MPa/6 min）和巴氏杀菌（Pasteurization，80 ℃/30 s）对百香果果汁贮藏期菌落总数、理化指标、抗氧化活性、营养成分及挥发性成分的影响。结果表明：两种处理方式均使百香果汁达到商业无菌的状态，贮藏期结束后，巴氏杀菌和超高压杀菌菌落总数小于100 CFU/mL。巴氏杀菌使果汁总色差显著升高（P<0.05），且始终高于超高压处理，说明超高压杀菌对保持百香果汁色泽更有效。超高压处理对百香果汁可溶性糖、总酸、蛋白质含量无显著性影响（P>0.05）。贮藏期结束后，巴氏杀菌果汁的总酚、维生素C、总黄酮含量显著低于（P<0.05）超高压杀菌处理。巴氏杀菌处理后果汁的挥发性化合物酯类、醇类、酮类、醛类、烯烃类保留率低于超高压处理，且保留率与贮藏期呈负相关。综上，传统巴氏杀菌会降低百香果汁感官品质和营养品质，超高压杀菌对百香果汁品质的保持有显著优势。
- 百香果汁 /
- 超高压杀菌 /
- 巴氏杀菌 /
- 贮藏期 /
- 品质特性 /
- 芳香化合物
Abstract: The effects of ultra-high pressure sterilization (UHP, 600 MPa/6 min) and pasteurization (80 ℃/30 s) on the total number of colonies, physical and chemical indexes, antioxidant activity, nutritional components and volatile components of passion fruit juice during storage were studied. The results showed that the passion fruit juice were commercially sterile under these two treatments. After the storage period, the total number of bacterial colonies of pasteurization and ultra-high pressure sterilization were less than 100 CFU/mL. Pasteurization significantly increased the total color difference of passion fruit juice (P<0.05) and was always higher than that of ultra-high pressure treatment, indicating that ultra-high pressure sterilization was more effective in maintain the color of passion fruit juice. Ultra-high pressure treatment had no significant effect on the soluble sugar, total acid and protein content of passion fruit juice (P>0.05). After the end of storage period, the contents of total phenols, vitamin C and total flavonoids in pasteurization juice was significantly lower than those in ultra-high pressure sterilization (P<0.05). The retention rates of volatile compounds esters, alcohols, ketones, aldehydes and alkenes in pasteurized juice were lower than that in ultra-high pressure treatment, and all retention rates were negatively correlated with storage period. In conclusion, traditional pasteurization can reduce the sensory quality and nutritional quality of passion fruit juice, and ultra-high pressure sterilization has obvious advantages in maintaining the quality of passion fruit juice.
- passion fruit juice /
- ultra high pressure sterilization /
- pasteurization /
- storage period /
- quality characteristics /
- aromaticity

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图 1 杀菌处理对百香果汁贮藏期可溶性糖含量的影响

Figure 1. Effect of sterilization on soluble sugar content of passion fruit juice during storage

注：不同小写字母表示差异显著（P<0.05），图2~图6同。

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图 2 杀菌处理对百香果汁贮藏期总酸含量的影响

Figure 2. Effect of sterilization on total acid content of passion fruit juice during storage

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图 3 杀菌处理对百香果汁贮藏期蛋白质含量的影响

Figure 3. Effect of sterilization on the protein content of passion fruit juice during storage

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图 4 杀菌处理对百香果汁贮藏期总酚的影响

Figure 4. Effect of sterilization on total phenolics of passion fruit juice during storage

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图 5 杀菌处理对百香果汁贮藏期维生素C的影响

Figure 5. Effect of sterilization on vitamin C of passion fruit juice during storage

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图 6 杀菌处理对百香果汁贮藏期总黄酮含量的影响

Figure 6. Effect of sterilization on total flavone content of passion fruit juice during storage

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表 1 超高压和巴氏杀菌对百香果汁总菌落的影响

Table 1. Effects of UHP and PT on total bacterial colonies of passion fruit juice

微生物	贮藏期（d）	不同处理
微生物	贮藏期（d）	CK	巴氏杀菌	超高压杀菌
菌落总数（CFU/mL）	0	（7.23±0.70）×10^{2 e}	ND	ND
	5	（8.20±0.36）×10^{2 d}	ND	ND
	10	（8.37±0.49）×10^{2 d}	ND	ND
	15	（0.90±0.10）×10^{3 c}	（0.20±0.35）×10^{2 fg}	ND
	20	（1.03±0.72）×10^{3 b}	（0.40±0.27）×10^{2 fg}	ND
	25	（1.26±0.85）×10^{3 a}	（0.76±0.35）×10^{2 f}	（0.17±0.17）×10^{2 fg}
注：同指标不同字母表示差异显著（P<0.05），表2~表4同；ND表示未检出。

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表 2 超高压和巴氏杀菌对百香果汁贮藏期pH、TSS的影响

Table 2. Effect of UHP and PT on pH, TSS of passion fruit juice during storage

处理条件	贮藏期（d）	pH	TSS（^ºBrix）
CK	0 5 10 15 20 25	3.09±0.04^cdef 3.07±0.02^ef 3.11±0.02^bcdef 3.07±0.01^ef 3.09±0.02^cdef 3.07±0.02^ef	18.47±0.25^ab 18.40±0.20^bc 18.33±0.21^bcde 18.20±0.03^defgh 18.10±0.10^efghi 17.77±0.06^hi
巴氏杀菌	0 5 10 15 20 25	3.20±0.20^ab 3.22±0.05^a 3.18±0.04^abc 3.25±0.07^a 3.18±0.06^abcd 3.17±0.02^abcde	18.66±0.25^a 18.40±0.20^bcd 18.28±0.26^bcdef 18.16±0.27^efghi 17.87±0.29^ghi 17.68±0.12ⁱ
超高压杀菌	0 5 10 15 20 25	3.02±0.04^f 3.03±0.02^f 3.08±0.01^def 3.06±0.01^ef 3.07±0.01^ef 3.08±0.02^def	18.73±0.06^a 18.53±0.25^ab 18.23±0.06^bcdef 18.03±0.06^fghi 17.80±0^ghi 17.63±0.12ⁱ

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表 3 超高压和巴氏杀菌对百香果汁贮藏期颜色的影响

Table 3. Effect of UHP and PT on the color of passion fruit juice during storage

处理条件	贮藏时间（d）	L^*	a^*	b^*	ΔE
CK	0	45.60±0.99^bc	1.71±0.07^bcd	3.97±0.26^a	0^l
	5	45.5±0.13^bcd	1.55±0.04^e	3.93±0.01^a	0.21±0.09^k
	10	45.76±0.38^b	1.68±0.06^d	3.78±0.05^b	0.40±0.02^j
	15	45.23±0.08^cde	1.69±0.02^cd	3.58±0.09^cde	0.55±0.05ⁱ
	20	45.11±0.02^cde	1.53±0.03^e	3.46±0.03^ef	0.73±0.03^gh
	25	44.99±0.07^e	1.50±0.03^e	3.43±0.02^f	0.83±0.06^f
巴氏杀菌	0	46.36±0.06^a	1.73±0.09^abcd	3.63±0.07^c	0.84±0.03^ef
	5	46.35±0.03^a	1.79±0.02^a	3.45±0.04^ef	0.91±0.02^e
	10	46.43±0.05^a	1.78±0.01^a	3.43±0.01^f	0.99±0.03^d
	15	46.41±0.03^a	1.77±0.02^ab	3.21±0.05^g	1.11±0.06^c
	20	46.45±0.03^a	1.74±0.03^abc	3.46±0.03^ef	1.25±0.05^b
	25	46.52±0.03^a	1.74±0.01^abc	3.43±0.02^f	1.38±0.07^a
超高压杀菌	0	45.55±0.03^bc	1.68±0.01^cd	3.60±0.02^cd	0.38±0.02^j
	5	45.59±0.16^bc	1.78±0.01^a	3.57±0.01^cde	0.43±0.01^j
	10	45.26±0.06^cde	1.78±0.02^a	3.49±0.03^def	0.59±0.05ⁱ
	15	45.20±0.10^cde	1.74±0.01^abc	3.43±0.02^f	0.67±0.07^h
	20	45.04±0.03^de	1.77±0.02^ab	3.39±0.02^f	0.80±0.02^fg
	25	45.02±0.04^de	1.76±0.01^ab	3.39±0.02^f	0.82±0.02^f

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表 4 超高压和巴氏杀菌对百香果汁贮藏期抗氧化能力的影响

Table 4. Effect of UHP and PT on antioxidant activity of passion fruit juice during storage

处理条件	贮藏时间（d）	铁离子还原能力（μmol/L）	DPPH·清除率（%）	ABTS⁺·清除率（%）
CK	0	252.63±3.39^b	19.90±1.31^b	88.00±2.22^a
	5	202.72±5.12^c	5.86±0.67^e	73.60±1.30^cd
	10	177.56±1.43^d	5.12±1.17^ef	73.57±1.69^cd
	15	171.53±1.75^def	4.70±0.10^ef	73.19±1.76^cde
	20	168.19±1.96^efg	2.61±0.19^gh	75.49±1.55^c
	25	177.19±5.10^d	1.90±0.14^h	73.73±0.70^cd
巴氏杀菌	0	250.17±2.60^b	19.15±0.21^b	72.93±0.17^cde
	5	176.06±9.35^d	12.97±0.75^d	70.90±2.36^e
	10	173.00±2.24^de	4.63±0.29^ef	72.91±1.07^cde
	15	152.91±1.67^h	3.90±0.06^fg	72.04±3.30^de
	20	150.66±7.06^h	2.42±0.02^gh	73.99±0.68^cd
	25	150.72±3.89^h	1.54±0.15^h	74.09±1.03^cd
超高压杀菌	0	264.10±1.46^a	23.53±0.62^a	84.27±0.95^b
	5	206.19±3.80^c	22.24±1.57^a	73.70±0.81^cd
	10	174.91±2.71^d	22.41±1.95^a	73.70±0.81^cd
	15	176.06±9.35^d	20.26±0.52^b	75.24±0.69^c
	20	164.34±3.51^g	15.79±1.40^c	74.76±1.47^cd
	25	166.53±2.04^fg	14.22±1.25^d	73.81±2.57^cd

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表 5 杀菌处理后百香果汁贮藏期挥发性化合物的变化

Table 5. Changes of volatile compounds in passion fruit juice after sterilization during storage

序号	CAS号	名称	相对含量（%）
序号	CAS号	名称	0C	0P	0H	5C	5P	5H	10C	10P	10H	15C	15P	15H	20C	20P	20H	25C	25P	25H
1	141-78-6	乙酸乙酯	6.31	6.19	6.21	5.98	5.89	6.17	5.46	5.86	6.02	5.13	5.79	6.11	4.87	5.76	3.98	4.52	5.23	3.77
2	79-20-9	乙酸甲酯	1.50	1.42	1.42	1.38	1.25	1.33	1.19	0.96	1.07	1.13	0.76	1.19	0.98	0.53	1.06	—	—	0.97
3	105-54-4	丁酸乙酯	10.97	9.65	10.56	9.98	11.03	10.32	9.67	9.87	9.98	9.03	8.65	8.99	8.77	8.37	8.96	8.11	7.98	8.13
4	106-32-1	辛酸乙酯	1.02	0.98	1.00	0.89	0.75	0.85	0.64	0.56	0.65	0.56	0.23	0.62	0.23	—	0.45	0.19	—	0.32
5	6378-65-0	己酸己酯	4.32	4.36	4.25	4.08	3.78	4.16	3.76	3.21	3.98	3.34	2.34	3.76	2.71	1.61	3.23	2.13	1.35	3.12
6	109-20-6	异戊酸香叶基酯	0.53	0.47	0.45	0.41	—	0.38	0.32	—	0.29	0.19	—	0.27	—	—	—	—	—	—
7	1259-10-5	环芳基乙酸酯	7.62	6.54	7.27	7.13	5.98	7.02	6.56	3.56	6.78	5.87	3.25	6.53	5.13	2.98	5.37	4.87	2.54	5.21
8	301-00-8	亚麻酸甲酯	2.31	1.37	2.16	2.14	—	1.52	1.97	—	1.39	1.23	—	0.97	0.67	—	0.92	0.33	—	0.88
9	109-43-3	癸二酸二丁酯	—	2.20	2.97	—	2.98	—	—	3.98	—	—	3.58	—	—	1.47	2.37	—	1.32	2.16
10	93789-66-3	异胆酸乙酯	—	1.76	2.61	—	2.23	2.08	—	3.07	2.01	—	2.48	2.68	—	2.08	2.53	—	1.97	2.13
11	123-51-3	异戊醇	5.30	5.04	4.63	4.87	—	4.03	4.16	—	3.78	3.98	—	3.12	3.46	—	3.08	2.97	—	2.76
12	469-39-6	环六烯醇	3.52	3.29	3.33	3.57	3.32	3.87	3.69	4.21	4.78	3.67	3.98	4.92	3.93	3.07	4.57	4.12	2.76	4.34
13	83-47-6	谷甾醇	4.32	—	—	3.12	3.17	—	1.97	3.17	—	1.42	3.07	—	—	2.36	—	—	2.34	—
14	106-69-4	1,2,6-己三醇	5.67	5.13	5.37	5.13	4.36	4.74	4.78	—	3.78	4.32	—	3.54	3.45	—	2.97	2.77	—	2.76
15	1449-09-8	环芳醇	5.85	9.04	9.34	5.87	6.7	8.76	5.33	5.32	7.54	5.15	5.17	6.35	4.98	4.85	5.37	4.73	4.56	4.78
16	78-70-6	芳樟醇	3.31	2.76	3.09	3.12	—	2.97	2.97	—	2.15	2.86	—	2.16	2.13	—	1.98	1.85	—	1.76
17	111-27-3	正己醇	1.42	1.00	1.32	1.33	0.45	1.03	1.12	—	0.78	1.01	—	0.56	0.78	—	0.32	0.53	—	—
18	78-83-1	异丁醇	1.37	1.07	1.24	0.73	—	0.67	0.41	—	—	0.17	—	—	—	—	—	—	—	—
19	541-57-1	4-羟基-2,5-二甲基- 3（2H）呋喃酮	6.18	5.51	6.02	6.02	5.74	5.52	5.79	5.82	4.67	5.67	5.13	3.77	5.12	4.47	2.46	4.87	4.68	1.93
20	79-77-6	β-紫罗兰酮	3.36	3.08	3.13	3.23	3.32	2.9	3.10	2.64	1.98	2.87	2.37	1.62	2.89	2.06	1.97	2.67	2.66	0.87
21	110-43-0	2-庚酮	0.93	0.81	0.89	0.76	0.34	0.42	0.34	—	0.23	—	—	0.15	—	—	—	—	—	—
22	3796-70-1	香叶基丙酮	0.77	0.69	0.73	0.54	0.53	0.55	0.43	—	0.37	0.28	—	0.33	—	—	—	—	—	—
23	78-85-3	异丁烯醛	3.12	2.65	2.98	2.76	2.13	2.31	2.33	2.35	1.87	1.98	2.31	1.89	1.47	2.11	1.73	1.21	1.97	1.56
24	111-02-4	反式角鲨烯	4.13	4.26	4.03	3.98	4.09	3.82	3.76	3.69	4.17	3.24	3.5	3.57	2.98	3.34	2.81	2.76	2.98	1.87
25	18835-33-1	十六碳烯	0.52	0.34	0.32	0.43	—	0.37	0.36	—	0.56	0.27	—	0.67	—	—	1.02	—	—	1.39
26	621-82-9	肉桂酸	1.27	1.12	1.72	1.02	—	1.43	0.98	—	0.87	0.52	—	1.98	—	—	2.21	—	—	1.89
27	2091-29-4	棕榈油酸	—	—	—	—	4.08	1.59	—	3.21	1.78	1.56	3.65	1.05	1.32	3.52	1.83	1.77	3.42	1.93
28	57-10-3	棕榈酸	6.11	4.47	4.87	6.07	5.88	5.02	5.92	6.03	4.83	5.13	6.76	5.04	4.76	5.44	4.81	3.96	3.66	4.8
29	463-40-1	亚麻酸	3.97	5.04	3.66	3.87	3.68	4.64	3.97	5.56	5.32	4.76	6.07	5.16	5.13	5.23	5.32	5.07	5.6	4.67
30	57-11-4	硬脂酸	4.28	3.29	4.39	4.12	—	3.79	3.97	4.21	3.42	4.13	4.32	3.84	4.22	3.72	4.17	4.16	2.32	3.89
注：“—”表示未检出该指标；“0、5、10、15、20、25”分别代表贮藏天数；“C、P、H”分别代表对照、巴氏杀菌和超高压杀菌。

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表 6 百香果汁贮藏期间挥发性化合物的种类及相对含量

Table 6. Types and relative contents of volatile compounds in passion fruit juice during storage

化合物类别	相对含量（%）
化合物类别	0C	0P	0H	5C	5P	5H	10C	10P	10H	15C	15P	15H	20C	20P	20H	25C	25P	25H
酯类	34.58	34.93	38.92	31.99	33.89	33.83	29.57	31.07	32.17	26.48	27.08	31.12	23.36	22.80	28.87	20.15	20.39	26.69
醇类	30.77	27.34	28.33	27.74	18.00	26.07	24.43	12.70	22.81	22.58	12.22	20.65	18.73	10.28	18.29	16.97	9.66	16.40
酮类	11.24	10.09	10.77	10.55	9.93	9.39	9.66	8.46	7.25	8.82	7.5	5.87	8.01	6.53	4.43	7.54	7.34	2.8
醛类	3.12	2.65	2.98	2.26	4.13	2.31	2.33	2.35	1.87	1.98	2.31	1.89	1.47	2.11	1.73	1.21	1.97	1.56
烯烃类	4.65	4.61	4.35	4.41	4..09	4.19	4.12	3.69	4.73	3.51	3.5	4.24	2.98	3.34	3.83	2.76	2.98	3.26
酸类	15.63	15.55	14.65	15.08	13.64	16.47	14.84	19.01	16.22	16.1	20.80	17.07	15.43	17.91	18.34	14.96	15.00	17.18
注：“0、5、10、15、20、25”分别代表贮藏天数；“C、P、H”分别代表对照、巴氏杀菌和超高压杀菌。

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