超声波是以机械振动的形式在媒介中传播的声波，其频率高于20 kHz，超出了人耳听力的范围。超声波作为一种非热加工技术适用于果蔬汁加工，一方面，超声波通过空化作用破坏微生物细胞壁，抑制果蔬汁中微生物繁殖；另一方面，超声波与传统热杀菌技术相比较可以减少水和电的消耗，保留果蔬汁固有的营养品质和感官特性，提高产品的均一性。目前，超声波单独作用于食源腐败或致病微生物难以达到完全致死效应，但是超声波协同其他杀菌技术如：温和热处理、高压、抑菌剂等可以增加杀菌和钝酶的效果。本文介绍了超声波的作用机制和相关设备，综述了超声波单独或协同其他技术对于果蔬汁杀菌、降解农药残留，对果蔬汁营养成分、颜色、香气、稳定性、浊度等品质的研究现状以及该技术的发展趋势进行了分析。

Ultrasound (US) is a sound wave propagated in the medium based on the mechanical vibrations. The frequency of US is higher than 20 kHz, which exceeds the range of human hearing. US is especially suitable for the processing of fruit and vegetable juice as a non-thermal technology. On the one hand, the ultrasound could destroy microbial cell wall by cavitation and inhibit the growth of microorganisms in fruit and vegetable juice. On the other hand, compared with traditional heat sterilization technology, US could reduce water and energy consumption, maximize the retention of nutritional quality and organoleptic properties of fruit and vegetable juice, and increase the homogeneity of the products. At present, the effects of US alone can’t achieve the suf?cient lethal effect on the foodborne pathogens or spoilage microorganisms, while US combined with other preservation techniques, such as mild heat treatment, high pressure, bacteriostat, and so on., can effectively improve the microbial inactivation and enzyme inactivation. This paper introduced the action mechanism and the equipment of ultrasound. The paper also summarized the research status of US used alone or in combination with other preservation techniques in fruit and vegetable juice processing for microbial inactivation, pesticide degradation, nutritional quality, colour, aroma, stability, and turbidity improvement, and the analysis of the development trend of the US technology.

北京市粮经作物产业创新团队（BAIC09-2017）；中国农业科学院科技创新工程；国家重点研发计划项目（2016YFD0400302）联合资助