超高压联合酶解处理对红枣汁品质的影响

采用了5种不同强度的压强，分别基于超高压再酶解、酶解再超高压及仅酶解进行了红枣汁的制备，结合电子舌、电子鼻和色度仪等仿生设备和多元统计学等方法，对制备的33个红枣汁样本的感官品质进行评价。并通过主成分分析、典范对应分析、聚类分析、冗余分析和多元方差分析等手段进行差异分析。结果表明，超高压再酶解和酶解再超高压对红枣汁的品质影响大于压强，经超高压处理后的红枣汁整体品质较为接近，且两组与仅酶解之间的感官品质存在极显著差异（P<0.001）。冗余分析证明该差异主要是由芳香类物质、烷烃类物质和硫化物等风味指标造成的，且以酶解后超高压制备的红枣汁品质为更佳，同时研究发现超高压处理有助于提升红枣汁的非生物稳定性。由此可见，超高压处理能明显改善红枣汁的品质。

Effect of Ultra-High Pressure Combined with Enzymatic Hydrolysis on the Quality of Red Jujube Juice

Five different pressures were used to prepare red jujube juice based on ultra-high pressure (UHP) re-enzymolysis, enzymolysis re-UHP and enzymolysis only. Combined with bionic equipment such as electronic tongue, electronic nose and colorimeter and multivariate statistics, the sensory quality of 33 red jujube juice samples was evaluated. The differences were analyzed by principal component analysis, canonical correspondence analysis, cluster analysis, redundancy analysis and multivariate variance analysis. The above analysis methods showed that UHP re-enzymolysis and enzymatic hydrolysis re-UHP had more influence on the quality of red jujube juice than pressure, and the overall quality of red jujube juice after UHP treatment was close, and there was a significant difference in sensory quality between the two groups and enzymatic hydrolysis only (P<0.001). Redundancy analysis proved the difference was mainly caused by flavor indexes such as aromatic substances, alkanes and sulfides, and the quality of jujube juice prepared by UHP after enzymolysis was better. Meanwhile, it was found that UHP treatment was helpful to improve the non-biological stability of jujube juice. Therefore, UHP treatment can obviously improve the quality of jujube juice.