卢 薇
（湖北工业大学生物工程与食品学院，湖北 武汉 430000）
摘要：本文以蓝莓鲜果为原料，探讨了榨汁工艺对蓝莓汁理化性质和体外抗氧化性的影响。结果表明：热榨法（HP）显著提升了蓝莓汁出汁率（48.63% vs 77.30%）和颜色强度（1.86 vs 9.25），这是由于果胶酶酶解和热处理工艺有利于可溶性固形物如有机酸和花色素苷等物质的溶出。灭酶热榨法（EDHP）进一步提升了蓝莓汁的颜色强度至13.25，并降低了蓝莓汁的褐变指数，说明热处理比亚硫酸盐处理具有更好的抑制多酚类物质聚合的效果。蓝莓汁中维生素C（Vc）的含量随着榨汁时间和处理温度的升高而降低，EDHP 的Vc 含量为545.37 mg/L，比过滤法（FP）制备的对照样品降低10.63%。果胶酶酶解、热榨和高温灭活多酚氧化酶均可提升蓝莓汁的总酚含量，EDHP 的总酚含量最高，为601.87 mg GAE/100 mL。四种蓝莓汁的DPPH 和ABTS+自由基清除率与其总酚含量呈正相关，说明在蓝莓汁的体外抗氧化性中起决定性作用的功能性成分可能是多酚而非Vc。
关键词：蓝莓汁；榨汁工艺；理化性质；抗氧化性
Effects of Juicing Process on the Physicochemical Properties and Antioxidant Activity of Blueberry Juice
LU Wei
（School of Biological Engineering and Food Science，Hubei University of Technology，Wuhan 430000，China）
Abstract: Blueberry juice was prepared by fresh blueberry and effects of juicing process on the physicochemicalproperties and in vitro antioxidant activity of blueberry juice were investigated. The results showed that the yield ofcolor intensity of heat- pressed（HP）blueberry juice was distinctly increased from 48.63% and 1.86 to 77.30% and9.25，respectively，attributed to the release of soluble solid content and anthocyanin by pectinase hydrolysis and heattreatment. The color intensity of blueberry juice prepared by enzyme-deactivated heating process（EDHP）was furtherimproved to 13.25 and the browning intensity was decreased，implying that heat treatment was more efficient ininhibiting the polymerization of polyphenols than sulfite. The vitamin C （Vc） content of blueberry juice wasdecreased as the juicing time and heating temperature increased. The Vc content of EDHP was 545.37mg/L，whichwas 10.63% lower than that of blueberry juice prepared by filtering process（FP）. The total polyphenol content ofblueberry juice was raised by pectinase hydrolysis，heat pressing and the deactivation of polyphenol oxidase，therefore EDHP presented the highest total polyphenol content（601.87mg GAE/100mL）. The DPPH and ABTS+ freeradical clearance ratio of four blueberry juices were positively correlated with total polyphenol content，indicatingthat polyphenol dominated in the in vitro antioxidant activity of blueberry juice rather than Vc.
Key words: blueberry juice；juicing process；physicochemical property；antioxidant activity
中图分类号：TS27 文献标志码：A 文章编号：1007-7871（2022）06-0033-05
2022，Vol.25，No.6