本文研究了钙含量和浸渍时间对拉宾斯大樱桃果实真空浸渍过程中流体动力学机制和变形弛豫现象(HDM-DPR)模型中体积形变系数、浸渍体积分数和有效孔隙度等真空浸渍(Ⅵ)特性的影响，并验证了模型的有效性，同时研究了真空浸渍钙处理对拉宾斯大樱桃果实细胞壁多糖含量及其纳米结构的影响。结果显示：HDM-DPR在钙浓度?3%时对真空浸渍处理后拉宾斯大樱桃果实中钙含量具有较好的预测能力；真空浸渍钙处理对拉宾斯大樱桃果实细胞壁多糖含量没有显著影响(p>0.05)。分析原子力显微镜(AFM)扫描结果发现拉宾斯大樱桃果实果胶分子的链宽值集中分布在40~120 nm范围内；钙处理组链宽值与对照组相比具有显著性差异(p<0.05)，钙处理组的较大链宽值(120~160 nm)出现频率较高；通过AFM定性分析发现，钙处理组果胶分子存在较多聚集体结构，且发现了类似“花环”的聚集体，说明Ca2+能够增强果胶分子间的交联。

The effects of calcium content and impregnation time on the coupling hydrodynamic mechanism and the deformation-relaxation phenomena (HDM-DPR) model of Lapins cherry during vacuum impregnation (VI) were investigated. The properties of VI of the HDM-DPR model examined included the volumetric deformation coefficient, impregnation volume fraction, and effective porosity. The validity of the model was verified, and the effect of VI with calcium treatment on the content and structure of cell wall polysaccharides was investigated. The results suggested that the HDM-DPR model could predict the calcium content of post-treatment Lapins cherries when the calcium concentration in the solution was ≤3%. Additionally, the process of VI with calcium treatment had no significant effect on the content of cell wall polysaccharides (p>0.05). Atomic force microscopy (AFM) showed that the chain widths of the chelate-soluble pectins (CSP) of the cherry were between 40 and 120 nm. VI with calcium treatment significantly affected the chain widths of these pectins (p<0.05); the pectins in the calcium-treated group had more chains with higher width (120~160 nm) than those in the control group. Qualitative analysis of the AFM images showed that there were more polymers and “wreath” structures in the calcium-treated group than in the control group. Thus, calcium ions could enhance crosslinking between pectin molecules.

国家自然科学基金项目(31371851，31471605)；高层次人才基金(31401523)；校科技创新人才基金项目(2014CXRC01)；河南省成果转化资金项目(132201610014)；高层次人才基金项目(31401523)