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超高压和高温短时杀菌对NFC苹果汁贮藏期品质的影响
邓红1,2,3,雷佳蕾1,杨天歌1,刘旻昊1,孟永宏1,2,3(),郭玉蓉1,2,3,薛佳1,2,3()
Effect of Ultra-High Pressure and High Temperature Short-Time Sterilization on the Quality of NFC Apple Juice During Storage
DENG Hong1,2,3,LEI JiaLei1,YANG TianGe1,LIU MinHao1,MENG YongHong1,2,3(),GUO YuRong1,2,3,XUE Jia1,2,3()

图1. 在4℃下贮藏期超高压与高温短时灭菌处理的苹果汁中9种单体酚含量的HPLC色谱图
A：超高压处理的NFC苹果汁第一周的HPLC色谱图;B：高温短时杀菌处理的NFC苹果汁第一周HPLC色谱图;C：贮藏期高温短时杀菌处理的NFC苹果汁的HPLC色谱图;D：贮藏期超高压处理的NFC苹果汁的HPLC色谱图。图A、B中色谱峰上数字1-9分别表示没食子酸、4-羟基苯甲酸、绿原酸、咖啡酸、儿茶素、表儿茶素、芦丁、槲皮素、根皮苷

Fig. 1. HPLC chromatogram of 9 monomeric phenolic contents in NFC apple juice treated with ultra-high pressure and high temperature short-time sterilization during storage at 4℃
A: HPLC chromatogram of NFC apple juice by high temperature short-time sterilized at the first week; B: HPLC chromatogram of NFC apple juice by ultra-high pressure treated at the first week; C: HPLC chromatogram of NFC apple juice by high temperature short-time sterilization during storage; D: HPLC chromatogram of NFC apple juice by ultra-high pressure treated during storage. Number 1-9 of spectrum peak on the figure A and B indicated gallic acid, 4-hydroxybenzoic acid, chlorogenic acid, caffeic acid, catechin, epicatechin, rutin, quercetin, phloridin