王 溢^1，2，艾连中^1，2，赖凤羲^1，2*，车皞祺^1，2，宋子波³，袁春梅³

（1.上海理工大学健康科学与工程学院，上海 200093；

2.上海食品微生物工程技术研究中心，上海 200093；

3.云南猫哆哩集团食品有限责任公司，云南玉溪 653100）

摘要：本研究目的在于探讨高压均质后处理对酸角浑浊还原果汁稳定性、色泽和抗氧化活性的影响。主成分分析（PCA）显示：在30～60 MPa 范围内，有效粒径（D_50,AC）、稳定系数（SR）、放置24 h的分层程度（PS24）、b^*、ΔE和DPPH、O^2－、ABTS^＋自由基清除率与均质压力呈正向变化；D_50,BC、径距（S_BC）、S_AC、离心沉淀率（CPR）、相分层速率（PSR）、A₄₂₀、a^*、L^*与均质压力呈负向变化。相关性分析显示：D_50,BC是均质压力的二次函数（R²＝0.997）；多分散系数（PDI_BC）（y＝－0.452 0x＋52.49，R²＝0.933）、CPR（y＝－0.031 4x＋7.52，R²＝0.927）、A₄₂₀（y＝－0.002 2x＋0.52，R²＝0.910）与均质压力显著线性负相关（P＜0.05）；PS24（y＝0.066 0x＋5.81，R²＝0.938）、ABTS ^＋自由基清除率（y＝0.142 0x＋17.68，R²＝0.774）与均质压力显著线性正相关（P＜0.05）。高压均质（50～60 MPa）后处理可降低酸角还原果汁粒径来提高果粒悬浮稳定性，改善整体品质。

关键词：酸角还原果汁；高压均质；粒径；稳定性；抗氧化

中图分类号：TS275.5      文献标识码：A      文章编号：1674-506X（2023）02-0018-0009

Effects of High-pressure Homogenization Post-process on Tamarind Fruit Juice Quality

WANG Yi^1，2，AI Lianzhong^1，2，LAI Phoency^1，2*，CHE Haoqi^1，2，SONG Zibo³，YUAN Chunmei³

(1.School of Health Science and Engineering，University of Shanghai for Science and Technology，Shanghai 200093，China;

2.Shanghai Engineering Research Center of Food Microbiology，Shanghai 200093，China;

3.Yunnan Mouthdoleak Group Food Co.，Ltd.，Yuxi Yunnan 653100，China）

Abstract: The purpose of this study was to explore the effects of high-pressure homogenization post-process on the stability, color and antioxidant activity of restored tamarind fruit juice. It is found that, within the range of 30~60 MPa, effective particle size (D_50,AC), stability rate (SR), phase stratification degree for 24 h (PS24), b^*, ΔE, DPPH, O^2－, ABTS^＋ free radical clearance rate were positively varied with homogenization pressure; D_50,BC, particle size span (S_BC), S_AC, centrifugal precipitation rate (CPR), phase stratification rate (PSR), A₄₂₀, a^*, L^* were negatively varied with homogenization pressure. Correlation analysis showed that D_50,BC (R²＝0.997)was a quadratic function of homogeneous pressure; polydispersity index (PDI_BC) (y＝－0.452 0x＋52.49, R²＝0.933), CPR (y＝－0.031 4x＋7.52, R²＝0.927), A₄₂₀ (y＝－0.002 2x＋0.52, R²＝0.910) were significantly linear (P＜0.05) negatively correlated with homogenization pressure; PS24 (y＝0.066 0x＋5.81, R²＝0.938), ABTS^＋(y＝0.142 0x＋17.68, R²＝0.774) were significantly linear (P＜0.05) positively correlated with homogenization pressure. The research shows that high pressure homogenization (50~60 MPa) post- process could reduce the particle size of restored tamarind juice, improve the fruit suspension stability and overall quality.

Keywords：tamarind restored fruit juice; high-pressure homogenization; particle size; stability; antioxidant

doi：10.3969/j.issn.1674-506X.2023.02-003

收稿日期：2022-07-12

基金项目：上海市科技创新行动计划国内合作项目（21015800300）；上海食品微生物工程技术研究中心（19DZ2281100）

作者简介：王溢（1994-），女，硕士研究生。研究方向：植物多酚。

*通信作者：赖凤羲（1965-），女，博士，教授。研究方向：食品胶体研究。

引用格式：王溢,艾连中,赖凤羲,等.高压均质后处理对酸角还原果汁品质的影响[J].食品与发酵科技,2023,59(2):18-27.