黄皮原浆超高压和热杀菌的比较分析

Comparative Analysis of Ultra-high Hydrostatic Pressure and Thermal Sterilization of Wampee Puree

摘要:

以黄皮原浆为研究对象，分别用超高压（High hydrostatic pressure，HHP）和热处理（heat treatment，HT）进行杀菌，比较处理前后及4 ℃贮藏期间黄皮原浆各理化指标的变化。贮藏期结束时超高压组和热处理组菌落总数分别为67.36、43.49 CFU/mL，表明黄皮原浆超高压600 Mpa/5 min的杀菌能力与热处理85 ℃/30 min相当；pH、可滴定酸（TA）、可溶性固形物含量（TSS）在两种处理前后及贮藏期间均无显著（p>0.05）变化；两种处理后的总酚、抗坏血酸和抗氧化能力在贮藏期间均呈下降趋势，贮藏期间超高压组总酚、抗坏血酸分别下降了11.71%、9.45%，热处理组下降了19.61%、18.92%，说明超高压能更好的保留黄皮原浆中总酚和抗坏血酸含量，减少抗氧化能力的损失；热处理使黄皮原浆中果胶含量提高了23.15%，而超高压处理对果胶含量无显著影响，但能更好的保留原浆贮藏过程中果胶含量；黄皮原浆中有机酸主要为酒石酸、苹果酸、柠檬酸，且酒石酸含量最高，为13.95 mg/g，热处理组对有机酸的影响小于超高压组。研究结果为超高压和热处理应用于黄皮原浆加工提供理论依据。

Abstract:

Wampee puree was used as the research object, and sterilized by ultra-high hydrostatic pressure (HHP) and heat treatment (HT), respectively. The changes in the physico-chemical indexes of wampee pulp before and after the treatment as well as during the storage at 4 ℃ were compared. At the end of the storage, the total numbers of bacterial colonies for the HPP group and HT group were 67.36 and 43.49 CFU/mL, respectively, indicating that the sterilization ability of the treatments at ultra-high pressure of 600 Mpa/5 min towards wampee puree was equivalent to that of heat treatment at 85 ℃/30 min; The changes in pH, titratable acid (TA) and total soluble solid (TSS) content were insignificant before and after the two treatments and during storage; The total phenolics, ascorbic acid and antioxidant capacity of the wampee puree treated with HPP or HT decreased during storage. During storage, the total phenolics and ascorbic acid decreased by 11.71% and 9.45%, respectively, in the HPP group, and 19.61% and 18.92%, respectively, in the HT group. These results showed that HPP could retain better the contents of total phenolics and ascorbic acid in wampee puree and reduce the loss of antioxidant capacity; HT increased the pectin content of wampee puree by 23.15%, while HHP treatment had insignificant effect on pectin content but could retain better the pectin content during storage. The organic acids in wampee puree were mainly tartaric acid, malic acid and citric acid, with the content of tartaric acid being the highest (13.95 mg/g). The impact of HT on the organic acids in wampee puree was less than that of HPP treatment. The results provides a theoretical basis for the application of HHP and HT treatments to wampee puree processing. Key words: ultra-high hydrostatic pressure; wampee puree; storage; quality