许浩翔，胡 萍^*，张 珺，冯丹丹，石媛媛，谭书明，丁筑红

（贵州大学酿酒与食品工程学院，贵州贵阳 550025）

摘要：以鲜榨刺梨汁为原料，研究对比了超高温瞬时灭菌（UHT）后与未灭菌的刺梨汁在4 ℃和常温避光条件下4组样品贮藏的品质变化，对刺梨汁Vc、SOD、单宁、pH值、总酸、可溶性固形物与微生物指标进行8周的动态监测。结果表明，UHT灭菌的刺梨汁在4℃冷藏与常温避光贮藏8周后，Vc保留率分别为90.91±0.7%与87.58±0.9%；SOD酶活性保存率分别为89.9±1.81%与85.82±3.49%；未经过UHT处理的刺梨汁在4 ℃冷藏与常温避光贮藏8周后，Vc保留率分别为78.89±0.43%与41.19±3.1%；SOD酶活性保存率分别为51±3.78%与41.8±7.33%；四组样品pH值均呈下降趋势，总酸含量均呈先上升后稳定的趋势；此外，在不同贮藏温度下UHT处理与未灭菌对单宁含量与可溶性固形物含量几乎没有影响（P＞0.05）；UHT处理组菌落总数与大肠杆菌均未检出，未灭菌刺梨汁菌落总数在第4周开始出现增长。结果表明UHT处理能有效保留刺梨汁中营养与生物活性物质，延长产品货架期；低温有利于刺梨产品的保藏。

关键词：刺梨汁；UHT；维生素C；SOD

中图分类号：TS275.5   文献标识码：A   文章编号：1674-506X（2021）01-0046-0006

Effect of Ultra-high Temperature Instantaneous Sterilization on Nutrients and Storage Stability of Rosa roxburghii TrattJuice

XU Hao-xiang, HU Ping^*, ZHANG Jun, FENG Dan-dan, SHI Yuan-yuan, TAN Shu-ming, DING Zhu-hong

（School of Liquor and Food Engineering, Guizhou University, Guiyang Guizhou 550025, China）

Abstract：Using freshly squeezed Rosa roxburghii Tratt juice as raw material, the study compared the quality changes of four groups of Rosa roxburghii Tratt juice stored at 4℃ and normal temperature under dark conditions which treated after UHT and unsterilized, Vc, SOD, tannins, pH, total acid, soluble solids and microbial indicators were monitored dynamically for 8 weeks. The results showed that the Vc retention rate of UHT-sterilized Rosa roxburghii Tratt juice was 90.91±0.7% and 87.58±0.9% respectively after 8 weeks of cold storage and normal temperature storage; the preservation rate of SOD enzyme activity was 89.9 ± 1.81% and 85.82±3.49% respectively; after storage at 4℃ and normal temperature for 8 weeks, the Vc retention rate of Rosa roxburghii Tratt juice without UHT treatment was 78.89±0.43% and 41.19±3.1%; the preservation rate of SOD enzyme activity was respectively 51±3.78% and 41.8±7.33%; the pH values of the four groups of samples all showed a downward trend，and the total acid content showed a trend of rising first and then stabilizing. In addition, UHT treatment and non-sterilization at different storage temperatures have almost no effect on tannin content and soluble solid content (P＞0.05); The total number of colonies and E.coli in the UHT treatment group were not detected, and the total number of colonies in unsterilized Rosa roxburghii Tratt juice began to increase in the fourth week. The results showed that UHT treatment can effectively retain the nutrients and biologically active substances in Rosa roxburghii Tratt juice and extend the shelf life of the product; low temperature is beneficial to the preservation of Rosa roxburghii Tratt products.

Keywords：Rosa roxburghii Tratt juice; ultra high temperature instantaneous sterilization; Vitamin C; SOD

doi：10.3969/j.issn.1674-506X.2021.01-007

收稿日期：2020-08-28

基金项目：贵州省农村产业革命刺梨产业发展专项（2019）

作者简介：许浩翔（1996-），男，硕士研究生。研究方向：食品科学与工程。

*通信作者

引文格式：许浩翔,胡萍,张珺,等.超高温瞬时灭菌对刺梨汁营养物质与贮藏稳定性的影响[J].食品与发酵科技,2021,57(1):46-50,60.