超高压处理对甜橙果肉品质的影响

对精制后的甜橙果肉进行不同压力（100～500 MPa）的超高压处理，结果表明：处理前后果肉色泽变化不明显（ΔE*＜2）。用电子鼻测得保压10 min时压力对挥发性成分的影响很小，而在保压20 min、压力大于400 MPa条件下影响则较为明显。VC含量随着压力和保压时间的增加逐渐降低，500 MPa时其保留率分别为95.27%（10 min）和85.92%（20 min）。总类胡萝卜素得率及总酚、总黄酮、橙皮柑和芸香柚皮苷含量随着压力和时间的增加均呈不同的增加趋势，分别提高了66.53%、36.04%、32.74%、25.61%和8.74%。结论：超高压处理对甜橙果肉感官品质影响很小，能最大限度降低VC的损失率，且能显著提高其总类胡萝卜素得率和总酚、总黄酮、橙皮苷及柚皮苷的含量。

Effect of Ultra High Pressure on Quality of Sweet Orange Pulp

Ultra high pressure (100–500 MPa) (UHP) was used for the treatment of sweet orange pulp. The results showed
that the chromatic aberration of fruit flesh in each group before and after UHP treatment was not significant (ΔE* < 2).
There were no obvious differences in the composition of volatile components of orange pulp treated with UHP for 10 min
compared to control samples based on the results of electronic nose, while significant effects were found when the pressure
was higher than 400 MPa for 20 min. The content of vitamin C (VC) was reduced gradually with increasing pressure
and holding time, and under UHP with 500 MPa for 10 min and 20 min, the retention rate reached 95.27% and 85.92%,
respectively. The contents of total carotenoids, total phenols, flavonoids, hesperidin and naringin showed different increasing
trends with increasing pressure and holding time, which reached their highest increase rate of 66.53%, 36.04%, 32.74%,
25.61% and 8.74%, respectively. It is concluded that UHP treatment has little effects on the sensory quality of orange pulp
but could reduce the loss of VC. Furthermore, it could increase total carotenoids yield and the contents of total phenols,
flavonoids, hesperidin and naringin.