摘 要
果蔬加工与保鲜是保障食品安全、延长货架期和满足消费者需求的重要环节，但加工过程中营养成分的损失已成为亟待解决的关键问题。本研究旨在系统分析不同加工方式对果蔬主要营养成分的影响，并探索高效保鲜技术以减少营养损失。通过对比热处理、冷冻干燥、高压处理等常见加工手段，结合抗氧化剂添加及气调包装等保鲜策略，评估其对维生素C、多酚类物质及其他功能性成分的保留效果。实验采用高效液相色谱法（HPLC）和紫外-可见光谱法测定营养成分含量，并结合感官评价和微生物指标综合分析产品质量变化。研究结果表明，非热加工技术如高压处理在最大限度保留果蔬营养成分方面具有显著优势，而复合保鲜技术能够有效延缓营养损失并提升产品品质。此外，本研究首次提出基于智能包装材料的动态调控机制，为实际应用提供了新思路。总体而言，该研究不仅揭示了不同加工条件下的营养损失规律，还为优化果蔬加工工艺和开发新型保鲜技术奠定了理论基础，对推动行业可持续发展具有重要意义。
关键词：果蔬加工；营养保留；非热技术；复合保鲜；智能包装材料
Abstract
Fruit and vegetable processing and preservation are critical steps in ensuring food safety, extending shelf life, and meeting consumer demands; however, the loss of nutrients during processing has become a key issue that urgently needs to be addressed. This study aims to systematically analyze the impact of different processing methods on the major nutritional components of fruits and vegetables and to explore efficient preservation technologies to minimize nutrient loss. By comparing common processing techniques such as thermal treatment, freeze-drying, and high-pressure processing, combined with preservation strategies like antioxidant addition and modified atmosphere packaging, their effects on the retention of vitamin C, polyphenols, and other functional components were evaluated. The content of nutritional components was determined using high-performance liquid chromatography (HPLC) and ultraviolet-visible spectroscopy, while changes in product quality were comprehensively analyzed through sensory evaluation and microbiological indicators. The results indicate that non-thermal processing technologies, such as high-pressure processing, possess significant advantages in maximizing the retention of nutrients in fruits and vegetables. Moreover, composite preservation technologies can effectively slow down nutrient loss and enhance product quality. Additionally, this study proposes for the first time a dynamic regulation mechanism based on intelligent packaging materials, offering new insights for practical applications. Overall, this research not only elucidates the patterns of nutrient loss under different processing conditions but also lays a theoretical foundation for optimizing fruit and vegetable processing technologies and developing novel preservation methods, which is of great significance for promoting sustainable industry development.
Keywords: Fruit And Vegetable Processing; Nutrient Retention; Non-Thermal Technology; Combined Preservation; Intelligent Packaging Materials
目 录
1绪论 1
1.1果蔬加工与营养损失的研究背景 1
1.2研究果蔬加工中营养损失的意义 1
1.3国内外研究现状与技术进展 1
1.4本文研究方法与技术路线 2
2果蔬加工中的营养损失机制 2
2.1加工对维生素的影响分析 2
2.2矿物质在加工过程中的变化规律 3
2.3抗氧化物质的损失机理研究 3
2.4温度与时间对营养成分的作用 4
2.5营养损失的关键影响因素探讨 4
3果蔬保鲜技术及其对营养的保护作用 5
3.1冷藏技术对营养成分的保护效果 5
3.2气调保鲜对果蔬品质的影响 5
3.3热处理技术与营养保留的关系 6
3.4包装技术对营养损失的控制作用 6
3.5新型保鲜技术的应用与前景 7
4果蔬加工与保鲜技术优化策略研究 7
4.1最小化营养损失的加工工艺设计 7
4.2高效保鲜技术的综合应用研究 8
4.3加工与保鲜技术的协同效应分析 8
4.4绿色环保技术在果蔬加工中的应用 8
4.5未来技术发展方向与挑战 9
结论 10
参考文献 11
致 谢 12
