研究了不同臭氧处理时间对荔枝汁杀菌效果(细菌总数、霉菌和酵母)的影响,同时评价不同处理时间对过氧化物酶(POD)、多酚氧化酶(PPO)、超氧化物歧化酶(SOD)、色差(△E)、总酸、Vc和还原糖等品质指标的影响。实验结果表明:臭氧处理能明显降低荔枝汁中细菌、霉菌和酵母的残留率,其残留率随处理时间的增大而显著降低;Vc含量、POD活性和PPO活性随处理时间延长而减小,特别是Vc的含量下降尤为明显;而SOD活性、总酸含量、色差随处理时间延长而增大,还原糖含量变化不大。

This study focused on the result of sterilization in litchi juice,which was determined by the total number of bacteria,mold and yeast,as the samples were treated by ozone in different time periods. The influence of treating time on the quality indicators such as peroxidase( POD),polyphenol oxidase enzyme( PPO),superoxide dismutase( SOD),color difference( △E),total acid,Vc and reducing sugar were also been evaluated. The result showed that ozone treatment had an extraordinary contribution to the sterilization because the residual rates of bacteria,fungi and yeast in the litchi juice were reduced significantly. The same tendency was observed as the treating time increased. The amount of Vc,enzyme activity of POD and PPO were decreased with time increasing,but the decrease of the Vc content was sharply observed. The enzyme activity of SOD,amount of total acid and △E were increased with treating time growing. The content of reducing sugar was not significantly affected by the ozone treatment.