超高压对苹果汁微生物和多酚氧化酶的影响 effect of ultra high pressure treatment on bacterium and polyphenol oxidase of apple juice.pdfVIP

超高压对苹果汁微生物和多酚氧化酶的影响 刘兴静，刘斌，韩清华’，林亚玲，张琥 (中国农业机械化科学研究院，j艺京10∞s3) 摘要：研究不同处理压力和保压处理时间对鲜榨苹果汁的杀菌和钝酶效果。结果表明，随着处理压力升高和保压时 阍延长，菌落总数、大肠茵群数和多酚氧化酶活性均下降显著。在压力达列枷M艮，保压时阊25min时，茵落总数由 9750 c“mL降低到80 c叫mL，降低达2．5个对数，大肠茵群数由30c叫mL降低到0cMmL。多酚氧化酶活性降低了 100％，符合美国FDA鲜榨果蔬汁非热力加工的安全营养要求和国家饮料食品卫生标准。 关键词：超高压；苹果汁；茵落总数；大肠菌群；多酚氧化酶 E肌ctof Pre鲻IlreTreatnIentonBacteri啪andOx谴a畿of Ult豫Higll JIIice Polyphenol Apple LIU Bin，H久N Hu Xingjin昏U|UQing-hua‘，uNYa—lin昏Z}{ANC (Chinese of Mechanizaton AcademyAgricultuml Sciences，Beijing100083，China) Abstract：The studiedt11eresidualactivitiesof andsterilizationof p印ersystematically enz)，mes juice apple underdi珏毫rentt踺atment andtreamlentt主me．弧eTesul诲§howedthat出enumberDfbacteria prlessure coum， and the and colifo加group decreased as treatment time polyphenoloxidase(PPO)activitysignificantly pressure wasincreased．netotalbacteriacountdecreasedfrom9750c“mLto80 c“mL，the reduced col怕咖group fromcfu／mLto 30 0 PPOwasinactivated andthelossof below20％at4DOMPafor efomL，the com西et文y Vc 25min resultsreachedthe standardsofFoodand on treatment．Experimentalsafety Administrationfhit Drug and and