为探究适合血橙汁的杀菌方式,采用热处理(80 ℃、15 min)和微波(800 W、90 s)2种杀菌方法,研究其对血橙汁贮藏过程品质及抗氧化活性的影响。结果表明,2种杀菌方式对血橙汁贮藏过程pH、可滴定酸、可溶性固形物、还原糖含量的影响无显著性差异,抗氧化成分维生素C、花色苷、总酚、总黄酮随贮藏时间增加总体呈下降趋势,但微波杀菌能更好的保留营养成分,效果优于热处理;DPPH+、ABTS+抗氧化能力也不断降低,其中花色苷和维生素C的含量均与DPPH+、ABTS+抗氧化能力呈现出极显著的相关性,相关系数介于0.910~0.965之间;通经分析微波杀菌处理组表明,血橙汁抗氧化作用主要通过花色苷直接正效应表现,其对血橙汁抗氧化能力贡献最大。因此,微波杀菌更利于血橙汁品质保证,为今后血橙汁杀菌提供技术参考。
To explore the suitable sterilization method for blood orange juice, heat treatment (80 ℃,15 min) and microwave sterilization (800 W,90 s) were used to analyze the effects on quality and antioxidant activity of blood orange juice during storage. The results indicated that there was no significant difference in pH, titratable acid, soluble solid and reducing sugar between the two sterilization methods. The antioxidant vitamin C, anthocyanin, total phenols and total flavonoids showed a decreasing trend with the increase of storage time, but microwave sterilization could better retain the nutrients. The antioxidant capacity of DPPH+ and ABTS+ also decreased, and the content of anthocyanin and vitamin C were significantly correlated with the antioxidant capacity of DPPH+ and ABTS+, with the correlation coefficient between 0.910 and 0.965. The DPS analysis showed that the antioxidant effect of blood orange juice was mainly from the direct positive effect of anthocyanin, which contributed the most to the antioxidant capacity of blood orange juice. Therefore, microwave sterilization supply better quality assurance of blood orange juice, which provides a technical reference for the sterilization of blood orange juice in the future.
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