超声、紫外处理对姜汁的杀菌效果及品质影响研究Study on Effects of Ultrasonic and Ultraviolet Treatment on Bactericidal Effect and Quality of Ginger Juice
郭洪笑,杨正友,王文亮,王延圣,宋莎莎,贾凤娟,杨文建,张剑
摘要(Abstract)：
为减少热处理对姜汁品质的影响，采用超声和紫外两种非热杀菌技术处理姜汁，以杀菌率为指标，通过单因素试验和响应面试验优化姜汁的杀菌工艺，并对比分析不同处理(超声、紫外、超声-紫外联合、巴氏杀菌)对姜汁的理化性质、活性成分(总酚、总黄酮、姜辣素)含量、抗氧化活性、滋味的影响。结果表明，姜汁超声杀菌的最优工艺为超声功率450 W、超声时间30 min、姜汁量50 mL,杀菌率为(85.10±1.33)%;紫外杀菌的最优工艺为紫外功率40 W、照射时间6 min、照射距离7 cm、液面厚度4 mm,杀菌率为(99.70±0.09)%。与传统巴氏杀菌相比，超声-紫外联合处理对姜汁的pH值无显著影响(P>0.05),L~*值显著上升(P<0.05),总酚、总黄酮、姜辣素的含量显著增加(P<0.05),DPPH自由基清除率、ABTS自由基清除率、羟自由基清除率显著增加(P<0.05),咸味、鲜味更突出。综上，超声-紫外联合杀菌能够在降低微生物数量的基础上，保留姜汁的活性成分，可作为姜汁保质杀菌的新技术。
关键词(KeyWords)： 姜汁;超声;紫外;非热杀菌;品质
基金项目(Foundation): 国家重点研发计划项目(2023YFD2100500)
作者(Author): 郭洪笑,杨正友,王文亮,王延圣,宋莎莎,贾凤娟,杨文建,张剑
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