食品与发酵工业 >

2025 , Vol. 51 >Issue 6: 193 - 199

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039623

研究报告

不同贮藏温度和时间下蓝莓汁品质特性及抗氧化能力变化规律

  • 何婉莹 ,
  • 黄展锐 ,
  • 赵聃 ,
  • 赵良忠 ,
  • 龙占潜 ,
  • 张仁华
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  • 1(邵阳学院 食品与化学工程学院,豆制品加工与安全控制湖南省重点实验室,湖南 邵阳,422000)
    2(贵州派森园食品科技有限公司,贵州 镇远,557700)
第一作者：硕士研究生(黄展锐副教授和赵聃博士为通信作者,E-mail:zhangrui_huang@163.com;kevinzhaodan@gmail.com)

收稿日期: 2024-04-18

  修回日期: 2024-05-21

  网络出版日期: 2025-04-14

基金资助

邵阳学院研究生科研创新项目(CX2022SY067);贵州省科技厅科技支撑项目(黔科合支撑[2021]一般139);湖南省科技创新计划资助目(2019TP1028)

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Changes in quality properties and antioxidant activity of blueberry juice under different storage temperatures and times

  • HE Wanying ,
  • HUANG Zhanrui ,
  • ZHAO Dan ,
  • ZHAO Liangzhong ,
  • LONG Zhanqian ,
  • ZHANG Renhua
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  • 1(College of Food and Chemical Engineering, Shaoyang University, Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, Shaoyang 422000, China)
    2(Guizhou Paisenyuan Food Technology Co.Ltd., Zhenyuan 557700, China)

Received date: 2024-04-18

  Revised date: 2024-05-21

  Online published: 2025-04-14

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摘要

该研究采用湿法超微粉碎技术、复合酶解技术和超声杀菌制备蓝莓汁,分析不同贮藏温度和时间下蓝莓汁理化性质、活性物质含量和抗氧化能力变化规律。结果表明,25 ℃和37 ℃贮藏60 d后蓝莓果汁pH值和可溶性固形物含量下降幅度均超过10%,菌落总数和色差显著上升(P<0.05),其中菌落总数分别上升至3.76 lg CFU/mL、5.23 lgCFU/mL;不同贮藏温度和贮藏时间下蓝莓果汁花色苷、总黄酮和总酚含量均呈逐渐下降趋势,其中在37 ℃贮藏条件下变化最显著,经贮藏60 d后分别降低至437.08 mg/L、2.47 g/L、2.73 g/L;不同贮藏温度和贮藏时间下蓝莓果汁抗氧化能力与多酚含量呈极显著正相关(P<0.01),其中清除DPPH自由基能力在蓝莓果汁强抗氧化作用中占主导作用。综合考虑,低温短时(4 ℃,30 d)贮藏更有利于维持蓝莓果汁理化特性、活性物质含量和抗氧化能力;该结果为维持蓝莓果汁品质特性和延长其货架期提供理论依据。

关键词： 蓝莓汁; 贮藏温度; 品质特性; 活性成分; 抗氧化能力

本文引用格式

何婉莹 , 黄展锐 , 赵聃 , 赵良忠 , 龙占潜 , 张仁华 . 不同贮藏温度和时间下蓝莓汁品质特性及抗氧化能力变化规律[J]. 食品与发酵工业, 2025 , 51(6) : 193 -199 . DOI: 10.13995/j.cnki.11-1802/ts.039623

Abstract

The wet ultrafine pulverizer grinding technology, composite enzymatic hydrolysis technology, and ultrasonic sterilization technology were used to prepare blueberry juice, and the physicochemical properties, active substance content, and antioxidant activity of blueberry juice were analyzed under different storage temperatures and times.Results showed that the pH and soluble solid content of blueberry juice decreased by more than 10% under storage at 25 ℃ and 37 ℃ for 60 days, and the total bacterial count and color difference of blueberry juice significantly increased with increasing storage time (P<0.05), with the total bacterial count increasing to 3.76 and 5.23 lgCFU/mL, respectively.The contents of anthocyanins, total flavonoids, and total phenols in blueberry juice gradually decreased under different storage temperatures and times, with the most significant changes observed under storage at 37 ℃.Under storage at 37 ℃ for 60 days, the contents of anthocyanins, total flavonoids, and total phenols in blueberry juice decreased to 437.08 mg/L, 2.47 g/L, and 2.73 g/L, respectively.The antioxidant activity of blueberry juice was significantly positively correlated with polyphenol content under different storage temperatures and times (P<0.01), with the ability to scavenge DPPH free radicals playing a dominant role in the strong antioxidant effect of blueberry juice.Thus, low temperature and short-term storage (4 ℃, 30 days) will be more conducive to maintaining the physicochemical properties, active substance content, and antioxidant activity of blueberry juice.This result provides a theoretical basis for maintaining the quality properties of blueberry juice and extending its shelf-life.

Key words： blueberry juice; storage temperature; quality properties; active substance; antioxidant activity

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