沙棘浆超高压杀菌及多酚保留率研究

中国的沙棘加工以生产沙棘浆为主,传统热力杀菌导致多酚物质破坏,为在保证杀菌效果前提下,尽可能保留多酚物质,实验以细菌菌落总数为指标,选择杀菌压力、样品初始温度和杀菌时间三个因素,先对沙棘浆的超高压杀菌条件进行优化,然后将未杀菌、超高压杀菌以及热力杀菌沙棘浆中的没食子酸进行比较。结果表明,当杀菌压力500 MPa、杀菌时间15 min、沙棘浆初始温度30℃时,菌落总数从杀菌前1700 CFU/m L降到40 CFU/m L,降幅最大;方差分析表明杀菌压力和时间对指标影响显著(p<0.05)。每100 m L超高压杀菌的沙棘浆中含没食子酸11.3 mg,与未杀菌样品相比保留率达88.29%;热力杀菌样品测得每100 m L含没食子酸4.99 mg。由此得出,在满足微生物抑制前提下,超高压杀菌对多酚物质保留要优于热力杀菌。 

Optimization of high hydrostatic pressure sterilization on seabuckthorn puree & polyphenols retention

By far,the seabuck-thorn puree manufacturing is still the first chosen technology in China. In this process,the thermal sterilization which was unavoidable causes the decomposition of polyphonels. To test the polyphenols retention through the sterilization,the trial optimization of the parameters via the high hydrostatic pressure( HHP) process was exerted with three chosen parameters listed as the pressure,the temperature of puree and the processing time firstly. Then a comparison of gallic acid presented polyphonels contented in three samples included the original,the HHP and the thermal was compared.The results proved a maximum decrease of the aerobic plate count from 1700 CFU / mL to 40 CFU / mL when the HHP parameters were the following: pressure of 500 MPa,processing time of 15 min and the initial sample temperature of 30 ℃.Furthermore,the ANOVA showed the pressure and the processing time performed highly significant influences on the index( p < 0.05). The comparison of gallic acid among three mentioned samples showed the seabuckthorn puree via HHP contained11.3 mg pyrogallo per 100 mL which was as 88.29% as those from the original puree. Contrastively,the thermal sterilized puree contained gallic acid 4.99 mg.The outcomes indicated that the HHP processing could be potentially superior to the thermal sterilization in the preservation of polyphonels,in the premise of satisfying the microbial inactivation.