该研究以芒果为原料，比较胶磨破碎和冷冻破碎对芒果浆品质的影响。研究发现：两种破碎方式对芒果浆的水分、灰分、蛋白质、总酸、总糖、纤维含量无显著影响（P>0.05）。胶磨破碎芒果浆的总酚含量、ABTS+自由基清除能力分别为27.42 mg GAE/100 g、9.04 μmol TE/g，冷冻破碎芒果浆分别为31.18 mg GAE/100 g、9.75 μmol TE/g，说明冷冻破碎能够更好的保护芒果浆的抗氧化活性。胶磨破碎芒果浆粒径为110.34 μm，冷冻破碎芒果浆粒径只有59.49 μm，说明冷冻破碎芒果浆质地更加细腻，分散程度有所提高。冷冻破碎芒果浆的L*值、a*值、b*值均显著高于胶磨破碎果浆（P<0.05）；萜烯类化合物总量为1 805.56 μg/L，明显高于胶磨破碎芒果浆的416.96 μg/L。冷冻破碎芒果浆在芒果味、青草味、细腻度的感官评价指标评分更高，具有更好的色泽、风味和食用品质。综上，冷冻破碎芒果浆在抗氧化活性、微观结构、感官品质等方面更佳。冷冻破碎能够更好的保护芒果浆的品质，可作为一种新型芒果浆加工技术。

In this paper, the effects of colloid milling and freeze milling on the quality of mango pulp were compared. The study showed that there were no significance differences in moisture, ash, protein, total acid, total sugar, and fiber contents of mango pulp by the two milling methods (P>0.05). The total phenolic content and ABTS scavenging ability of mango pulp prepared by colloid milling were 27.42 mg GAE/100 g and 9.04 μmol TE/g respectively, while those of mango pulp prepared by freezing milling were 31.18 mg GAE/100 g and 9.75 μmol TE/g, respectively. These results indicate that freezing milling could better protect the antioxidant activity of mango pulp. The average particle size of mango pulp prepared by colloid milling was 110.34 μm, whereas that of pulp prepared by freeze milling was only 59.49 μm; thus the texture and dispersion properties of mango pulp prepared by freeze milling were improved. The L*, a* and b* values of mango pulp prepared by freeze milling were significantly higher than those of pulp prepared by colloid milling (P<0.05). The total terpene compounds of mango pulp prepared by freeze milling was 1 805.56 μg/L, significantly higher than the 416.96 μg/L of pulp prepared by colloid milling. The sensory evaluation scores of mango flavor, grass flavor, and texture were higher, and mango pulp prepared by freeze milling had superior color, flavor, and eating quality. In summary, mango pulp prepared by freeze milling was better in terms of antioxidant activity, microstructure, and sensory qualities. Freeze milling can effectively preserve mango pulp quality and can be used as a new type of mango pulp processing technology.

国家自然科学基金面上项目（32072148）；国家自然科学基金青年科学基金项目（32101866）