该研究以山药、秋葵、猕猴桃为原料制备得到的复合山药泥为研究对象，对比分析了超高压（High Hydrostatic Pressure，HHP）处理（400 MPa/5 min，400 MPa/10 min，500 MPa/2 min）和热处理（Thermal processing，TP）（97 ℃/2 min）对复合山药泥在4 ℃下贮藏24 d中微生物、营养成分、抗氧化性、内源酶活性及粒径等品质指标的影响。结果表明，贮藏期间，HHP能很好地抑制微生物生长，400 MPa/5 min和500 MPa/2 min处理样品菌落总数均小于1 lg CFU/g，且所有处理样品中均没有霉菌和酵母菌检出；相比于TP处理，HHP处理后的复合山药泥的总酚含量提高了60.66%~227.54%，因此在贮藏期间其抗氧化能力相对更强；贮藏期间，HHP组的∆E显著小于TP组，24 d后TP组的∆E达到了25.26，而500 MPa/2 min组仅为5.44，因此HHP处理更能维护复合果蔬泥在贮藏期间的色泽。但是，由于不能有效抑制PME的酶活，HHP处理组在贮藏期间的粒径和黏度均高于TP处理。综上，HHP处理能够满足复合果蔬泥的商业应用需求，但对内源酶活性的抑制效率不高。

Compound yam puree prepared using yam, okra, and kiwifruit was subjected to a comparative analysis between the effects of high hydrostatic pressure (HHP) treatment (400 MPa/5 min, 400 MPa/10 min, 500 MPa/2 min) and thermal processing (TP, 97 ℃/2 min) on the microbial and quality (nutrient composition, antioxidant activity, endogenous enzyme activity, and particle size) indicators of the puree during storage at 4 ℃ for 24 days. Results showed that HHP treatment inhibited the growth of microorganisms during storage, and the total number of bacterial colonies in samples treated with 400 MPa/5 min and 500 MPa/2 min was less than 1 lg CFU/g; mold and yeast were not detected in any sample. Compared with TP, the total phenolic content of HHP-treated compound yam puree increased by 60.66%~227.54%, which indicated a strong antioxidant capacity during storage. The ∆E of the HHP-treated group was significantly lower than that of the TP-treated group during storage, with the TP group reaching 25.26 and the HHP (500 MPa/2 min) group reaching just 5.44 after 24 days. Therefore, HHP caused less damage to the color of the compound fruit and vegetable puree during storage. However, because HHP could not effectively inhibit the activity of pectin methylesterase, the particle size and viscosity of the HHP-treated compound yam puree were higher than those of TP-treated puree during storage. In conclusion, HHP treatment can meet the requirements of commercial application for compound fruit and vegetable puree but has limited inhibitory efficiency for endogenous enzyme activity.

国家重点研发计划项目（2016YFD0400700；2016YFD0400704）；中国农业大学2115人才工程资助