超高压和高温短时杀菌对NFC苹果汁贮藏期品质的影响
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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(  )
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Effect of Ultra-High Pressure and High Temperature Short-Time Sterilization on the Quality of NFC Apple Juice During Storage
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DENG Hong 1,2,3,LEI JiaLei 1,YANG TianGe 1,LIU MinHao 1,MENG YongHong 1,2,3(  ),GUO YuRong 1,2,3,XUE Jia 1,2,3(  )
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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
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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
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