不同解冻方式下的蓝莓品质的比较分析

Comparative Analysis of Blueberry Quality under Different Thawing Methods

摘要:

为了测定新鲜蓝莓与四种不同解冻方式（微波解冻、超声波解冻、温水浴解冻、自然解冻）的蓝莓其品质的差异，本研究以蓝莓为研究对象，通过对蓝莓的出汁率、pH、可滴定酸、可溶性固形物、粘度、水溶性果胶、花色苷、总酚、ORAC、PPO和POD等指标含量的比较，得出蓝莓的较优解冻方式。研究结果表明，微波解冻的蓝莓TSS、pH和可滴定酸含量与新鲜蓝莓差异不显著，且单体花色苷检出数量最多（11种），总花色苷含量最高（62.45 mg/100 g），表明微波解冻对蓝莓中花色苷的破坏作用最小；此外，微波解冻后蓝莓的总酚含量（2.27 mg/g）、抗氧化能力（46.88 μmol/g）最高，对营养成分的含量保存的最好；微波解冻后PPO酶含量（105.99 u/g·min）最低，POD酶含量低于水浴解冻，不易被氧化褐变。综合比较分析：微波解冻优于其他三种解冻处理方式。

Abstract:

In order to determine the differences in the quality between the fresh blueberries and the blueberries thawed by four different methods (microwaving, ultrasound, warm water bath, natural thawing), this study took blueberry as the research object and explored the best thawing method through the comparison of the juice yield, pH, titratable acid, soluble solids, viscosity, water-soluble pectin, anthocyanin, total phenol, ORAC, PPO and POD of blueberries. The results showed that the TSS, pH and titratable acid content of the blueberry thawed by microwaving were insignificantly different from those of the fresh blueberry, with the highest number (11 species) of monomeric anthocyanins and highest total anthocyanin content (62.45 mg/100 g). Microwave thawing exhibited the least damage to anthocyanins in blueberries and offered the greatest preservation on the nutrients, leading to the highest total phenolic content (2.27 mg/g) and antioxidant capacity (46.88 μmol/g) in the thawed blueberry. The thawed blueberries by microwaving had the lowest PPO content (105.99 u/g·min) and a lower POD content (compared to that in the blueberries thawed by warm water bath), thus, were not easily oxidized and browned. Accordingly, microwave thawing is superior to the other three thawing methods.