为探究杀菌方式对香椿芽菜品质特性的影响，采用超高压技术（Ultra High Pressure，UHP）、微波联合紫外杀菌技术（Microwave-Ultraviolet，MW-UV）以及传统热杀菌技术对香椿芽菜进行处理，通过感官评价及菌落总数比较不同方式的杀菌效果，然后测定亚硝酸盐和生物活性成分含量、色泽、香气成分种类及相对含量来综合评价杀菌方式对香椿芽菜品质的影响。结果表明，UHP杀菌效果最好（菌落总数0.92 cfu/g），其次是MW-UV（1.28 cfu/g），巴氏效果最差（6.80 cfu/g）；UHP处理组样品各指标值均优于其他方式，但对主体香气成分中萜烯类化合物影响显著，相对含量降低28.16%；MW-UV处理组色泽劣变严重，但其香气成分与对照组最接近；巴氏杀菌较好地保留香椿芽菜原有色泽及香气成分，但对生物活性成分的损失率较大（总多酚、总黄酮、总生物碱损失率分别为6.94%、18.39%、3.61%）；高压蒸汽灭菌（High-Pressure Steam Sterilization，HPSS）处理后，香椿芽菜的各项指标值均劣于其他样品。综合对比，UHP技术和MW-UV技术优于传统巴氏杀菌和HPSS方式，能较好的保持香椿芽菜的品质。

To explore the effects of different sterilization methods on quality characteristics of Toona sinensis sprouts, Toona sinensis sprouts were treated by Ultra High Pressure (UHP) technology, Microwave-Ultraviolet (MW-UV) technology and traditional thermal sterilization technology. The sterilization effects of different methods were compared by sensory evaluation and total plate counts (TPC). Then the effects of different sterilization methods on the quality of Toona sinensis sprouts were evaluated comprehensively by determining the contents of nitrite and bioactive substances, color, volatile components and their relative contents. The results showed that UHP had the best germicidal efficacy (TPC were 0.92 cfu/g), followed by MW-UV (1.28 cfu/g), and Pasteurization was the worst (6.80 cfu/g). After UHP treatment, the index values were better than those of other methods, but the effect of UHP treatment on terpenes in the main aroma components of Toona sinensis sprouts was significant, and the relative content decreased by 28.16%. After MW-UV treatment, the color deterioration of Toona sinensis sprouts was more serious, but the aroma components were closest to those of the control group. Pasteurization could preserve the original color and volatile components of Toona sinensis, but the losses of the bioactive components were higher (the loss rates of polyphenols, flavones and alkaloids were 6.94%, 18.39%, 3.61% respectively). The indicator values of Toona sinensis sprouts treated by High-Pressure Steam Sterilization (HPSS) were inferior to those of other samples. Collectively, UHP and MW-UV technologies are superior to the traditional pasteurization and HPSS methods, which can better maintain the qualities of Toona sinensis sprouts.

河南省科技创新杰出人才杰出青年计划项目（184100510010）；河南省农业科学院杰出青年科技基金项目（2019JQ06）；河南省农业科学院优秀青年科技基金项目（2018YQ24）