高静压处理对果蔬中营养成分及抗氧化活性的影响
摘要
本文详细阐述了高静压处理技术在果蔬加工中的创新应用，以及该技术对果蔬营养成分和抗氧化活性的深远影响。随着现代食品科学的发展，如何在保持果蔬新鲜度和营养价值的同时，延长其保质期成为研究热点。高静压处理技术作为一种非热加工方法，通过高压环境而非高温来实现对果蔬的杀菌和酶钝化，从而有效避免了传统热处理可能导致的营养成分损失和感官品质下降。本文首先介绍了高静压处理的定义、原理、设备及工艺，并概述了其在食品工业中的广泛应用。随后，重点分析了高静压处理对果蔬营养成分的积极影响，包括维生素、矿物质等小分子营养物质的高效保留，以及多酚类化合物等抗氧化成分的显著增强。此外，本文还深入探讨了高静压处理对果蔬抗氧化活性的提升机制，包括提高抗氧化成分的保留率、激发或增强抗氧化酶活性、促进抗氧化物质的释放，以及改变抗氧化成分的结构与特性等方面。通过对比高静压处理与传统热处理在抗氧化成分保留上的效果，本文揭示了高静压处理在保持果蔬营养价值和抗氧化活性方面的独特优势。最后，本文总结了高静压处理技术在果蔬加工领域的应用前景，并展望了未来研究方向，以期为该领域的进一步发展提供理论支持和实践指导。
关键词：高静压处理；果蔬；营养成分；抗氧化活性；非热加工
Abstract
This paper describes the innovative application of high static pressure treatment technology in fruit and vegetable processing, and its far-reaching influence on the nutritional composition and antioxidant activity of fruits and vegetables. With the development of modern food science, how to extend the shelf life of fruits and vegetables while maintaining their freshness and nutritional value has become a research hotspot. As a non-thermal processing method, high static pressure treatment technology realizes sterilization and enzyme passivation of fruits and vegetables through high pressure environment rather than high temperature, thus effectively avoiding the loss of nutrients and sensory quality that may be caused by traditional heat treatment. This paper introduces the definition, principle, equipment and process of high static pressure treatment, and summarizes its wide application in food industry. Subsequently, the positive effects of high static pressure treatment on the nutritional composition of fruits and vegetables were analyzed, including the efficient retention of small molecular nutrients such as vitamins and minerals, and the significant enhancement of antioxidant components such as polyphenols. In addition, the mechanism of enhancing antioxidant activity of fruits and vegetables by high static pressure treatment was discussed, including improving the retention rate of antioxidant components, stimulating or enhancing the activity of antioxidant enzymes, promoting the release of antioxidant substances, and changing the structure and characteristics of antioxidant components. By comparing the effect of high static pressure treatment with traditional heat treatment on the retention of antioxidant components, this paper revealed the unique advantages of high static pressure treatment in maintaining the nutritional value and antioxidant activity of fruits and vegetables. Finally, this paper summarizes the application prospect of high static pressure treatment technology in the field of fruit and vegetable processing, and looks forward to the future research direction, in order to provide theoretical support and practical guidance for the further development of this field.
Key words: high static pressure treatment; Fruits and vegetables; Nutrient composition; Antioxidant activity; Non-thermal working
目录
一、绪论 2
1.1 研究背景 2
1.2 研究目的及意义 2
二、高静压处理技术概述 2
2.1 定义与原理 2
2.2 设备与工艺 3
2.3 应用领域 3
三、高静压处理对果蔬营养成分的影响 3
3.1 有效保留维生素含量 3
3.2 保持矿物质等小分子营养物质的稳定性 4
3.3 对多酚类化合物的积极影响 4
3.4 对其他功能性成分的保留 5
四、高静压处理对果蔬抗氧化活性的影响 5
4.1 提高抗氧化成分的保留率 5
4.1.1 高静压处理对抗氧化酶活性的保护机制 5
4.1.2 高静压处理条件对抗氧化成分保留率的影响研究 5
4.1.3 高静压处理与传统热处理在抗氧化成分保留上的对比 6
4.2 激发或增强抗氧化酶活性 6
4.2.1 高静压处理对抗氧化酶酶促反应效率的提升 6
4.2.2 特定压力范围内抗氧化酶活性的显著增强 7
4.2.3 抗氧化酶在压力处理后的活性调控机制 7
4.3 促进抗氧化物质的释放 7
4.3.1 压力诱导下抗氧化物质在果蔬组织中的扩散机制 7
4.3.2 抗氧化物质释放与果蔬品种及成熟度的关联性 8
4.3.3 抗氧化物质释放后的活性变化及稳定性分析 8
4.4 改变抗氧化成分的结构与特性 8
4.4.1 高静压处理对抗氧化成分稳定性的提升机制 8
4.4.2 压力处理后抗氧化成分的生物学功能变化 9
4.4.3 高静压处理对抗氧化成分间相互作用的调控 9
五、结论 9
参考文献 11
摘要
本文详细阐述了高静压处理技术在果蔬加工中的创新应用，以及该技术对果蔬营养成分和抗氧化活性的深远影响。随着现代食品科学的发展，如何在保持果蔬新鲜度和营养价值的同时，延长其保质期成为研究热点。高静压处理技术作为一种非热加工方法，通过高压环境而非高温来实现对果蔬的杀菌和酶钝化，从而有效避免了传统热处理可能导致的营养成分损失和感官品质下降。本文首先介绍了高静压处理的定义、原理、设备及工艺，并概述了其在食品工业中的广泛应用。随后，重点分析了高静压处理对果蔬营养成分的积极影响，包括维生素、矿物质等小分子营养物质的高效保留，以及多酚类化合物等抗氧化成分的显著增强。此外，本文还深入探讨了高静压处理对果蔬抗氧化活性的提升机制，包括提高抗氧化成分的保留率、激发或增强抗氧化酶活性、促进抗氧化物质的释放，以及改变抗氧化成分的结构与特性等方面。通过对比高静压处理与传统热处理在抗氧化成分保留上的效果，本文揭示了高静压处理在保持果蔬营养价值和抗氧化活性方面的独特优势。最后，本文总结了高静压处理技术在果蔬加工领域的应用前景，并展望了未来研究方向，以期为该领域的进一步发展提供理论支持和实践指导。
关键词：高静压处理；果蔬；营养成分；抗氧化活性；非热加工
Abstract
This paper describes the innovative application of high static pressure treatment technology in fruit and vegetable processing, and its far-reaching influence on the nutritional composition and antioxidant activity of fruits and vegetables. With the development of modern food science, how to extend the shelf life of fruits and vegetables while maintaining their freshness and nutritional value has become a research hotspot. As a non-thermal processing method, high static pressure treatment technology realizes sterilization and enzyme passivation of fruits and vegetables through high pressure environment rather than high temperature, thus effectively avoiding the loss of nutrients and sensory quality that may be caused by traditional heat treatment. This paper introduces the definition, principle, equipment and process of high static pressure treatment, and summarizes its wide application in food industry. Subsequently, the positive effects of high static pressure treatment on the nutritional composition of fruits and vegetables were analyzed, including the efficient retention of small molecular nutrients such as vitamins and minerals, and the significant enhancement of antioxidant components such as polyphenols. In addition, the mechanism of enhancing antioxidant activity of fruits and vegetables by high static pressure treatment was discussed, including improving the retention rate of antioxidant components, stimulating or enhancing the activity of antioxidant enzymes, promoting the release of antioxidant substances, and changing the structure and characteristics of antioxidant components. By comparing the effect of high static pressure treatment with traditional heat treatment on the retention of antioxidant components, this paper revealed the unique advantages of high static pressure treatment in maintaining the nutritional value and antioxidant activity of fruits and vegetables. Finally, this paper summarizes the application prospect of high static pressure treatment technology in the field of fruit and vegetable processing, and looks forward to the future research direction, in order to provide theoretical support and practical guidance for the further development of this field.
Key words: high static pressure treatment; Fruits and vegetables; Nutrient composition; Antioxidant activity; Non-thermal working
目录
一、绪论 2
1.1 研究背景 2
1.2 研究目的及意义 2
二、高静压处理技术概述 2
2.1 定义与原理 2
2.2 设备与工艺 3
2.3 应用领域 3
三、高静压处理对果蔬营养成分的影响 3
3.1 有效保留维生素含量 3
3.2 保持矿物质等小分子营养物质的稳定性 4
3.3 对多酚类化合物的积极影响 4
3.4 对其他功能性成分的保留 5
四、高静压处理对果蔬抗氧化活性的影响 5
4.1 提高抗氧化成分的保留率 5
4.1.1 高静压处理对抗氧化酶活性的保护机制 5
4.1.2 高静压处理条件对抗氧化成分保留率的影响研究 5
4.1.3 高静压处理与传统热处理在抗氧化成分保留上的对比 6
4.2 激发或增强抗氧化酶活性 6
4.2.1 高静压处理对抗氧化酶酶促反应效率的提升 6
4.2.2 特定压力范围内抗氧化酶活性的显著增强 7
4.2.3 抗氧化酶在压力处理后的活性调控机制 7
4.3 促进抗氧化物质的释放 7
4.3.1 压力诱导下抗氧化物质在果蔬组织中的扩散机制 7
4.3.2 抗氧化物质释放与果蔬品种及成熟度的关联性 8
4.3.3 抗氧化物质释放后的活性变化及稳定性分析 8
4.4 改变抗氧化成分的结构与特性 8
4.4.1 高静压处理对抗氧化成分稳定性的提升机制 8
4.4.2 压力处理后抗氧化成分的生物学功能变化 9
4.4.3 高静压处理对抗氧化成分间相互作用的调控 9
五、结论 9
参考文献 11
