不同物理场杀菌技术对荔枝果粉品质的影响研究

Effects of different physical field sterilization techniques on the quality of Litchi chinensis Sonn fruit powder

中文关键词:  荔枝粉  非热物理场杀菌技术  品质变化

英文关键词:Litchi chinensis Sonn fruit powder  non-thermal physical field sterilization technology  quality change

中文摘要:

      目的 探究微波、低温等离子体、辐照3种不同物理场杀菌技术对荔枝果粉品质的影响。方法 通过测定果粉溶解性、吸湿率、结构组成、营养物质含量、抗氧化活性等指标, 借助主成分分析、系统聚类分析、皮尔逊相关系数和随机森林特征重要性等方法筛选分析, 选出不同物理场杀菌技术的最优处理条件, 并分析不同处理条件对果粉品质的影响规律。结果 在达到产品要求的杀菌条件下, 辐照处理组、低温等离子体组对果粉色泽有保护作用, 不同物理场处理果粉溶解性、吸湿率差异整体上不显著, 但显著提升了可溶性膳食纤维和维生素C的含量(P<0.05), 维持较高抗氧化能力。结论 微波组500 W、低温等离子体组30 kV和辐照组2 kGy为最优条件, 能够较好保持荔枝果粉品质。

英文摘要:

      Objective To investigate the effects of 3 kinds of different physical field sterilization techniques included microwave, low temperature plasma and irradiation on the quality of Litchi chinensis Sonn fruit powder. Methods By measuring the solubility, moisture absorption rate, structural properties, nutrient content, antioxidant activity and other indicators of fruit powder, the optimal treatment conditions of different physical field sterilization technologies were selected by means of principal component analysis, systematic cluster analysis, Pearson correlation coefficient and the importance of random forest characteristics, and the effects of different treatment conditions on the quality of fruit powder were analyzed. Results Under the sterilization conditions that meet the product requirements, the irradiation treatment group and the low temperature plasma group could keep the fruit color. There was no significant difference in solubility and moisture absorption rate of fruit powder treated by different physical fields as a whole, but the content of soluble dietary fiber and vitamin C was significantly increased (P<0.05) and maintained high antioxidant capacity. Conclusion Microwave group 500 W, low temperature plasma group 30 kV and irradiation group 2 kGy are the optimal conditions that can better maintain the quality of Litchi chinensis Sonn fruit powder.