浆果果汁加工工艺及其功效成分研究进展

以蓝莓、桑葚、花楸等为代表的浆果富含花青素、多酚等生物活性物质,具有很高的营养价值和经济价值。虽然我国浆果资源丰富,但受限于不耐贮藏、运输困难等问题,造成了资源的严重浪费。果汁加工技术不但可以有效解决上述问题,也是实现浆果资源深加工的重要手段。本文以护色、破碎榨汁、澄清、杀菌等关键操作工序和技术为出发点,论述了国内外浆果果汁加工工艺研究进展,并对常见技术的应用现状进行了分析。同时,针对花青素、多酚、黄酮等功能性成分,综述了浆果果汁具有的抗衰老、抗肿瘤、预防心血管疾病等功效作用,并对其进一步研究提出了建议。

Research advances on processing and functional components of berry juice

Berries,such as blueberry,mulberry and chokeberry are rich in anthocyanins,polyphenols and other bioactive components,which have high nutritive and economic value. Although berry resources are abundant in China,they are hard to be preserved and transported,with the severe waste of resources. Juice is one of the most important processing ways for berries,which can effectively solve the problems above. In this paper,the progress of main techniques for processing berry juice,including color protection,juice squeeze,clarification and sterilization were discussed. Then bioactivities of berry juice,like anti-aging,anticancer and preventing cardiovascular diseases were summarized,based on the functional components of berry juice,such as anthocyanins,polyphenols and flavonoids. Also suggestions for the further research in the future are made by this paper.