超高压处理技术在哈密瓜汁加工中的应用及对其品质的影响

doi:10.6048/j.issn.1001-4330.2025.S1.021

新疆农业科学 ›› 2025, Vol. 62 ›› Issue (S1): 105-110.DOI: 10.6048/j.issn.1001-4330.2025.S1.021

超高压处理技术在哈密瓜汁加工中的应用及对其品质的影响

付晓君¹^,²(), 秦世宝³, 王瑞瑞², 凌悦铭², 张婷⁴^,⁵, 刘斌²(), 陈敬鑫¹()

¹ 渤海大学食品科学与工程学院, 辽宁锦州 121013
² 新疆维吾尔自治区农业科学院生物育种实验室, 乌鲁木齐 830091
³ 内蒙古大兴安岭农垦(集团)有限责任公司, 内蒙古呼伦贝尔 021000
⁴ 新疆维吾尔自治区农业科学院农产品加工研究所, 乌鲁木齐 830091
⁵ 新疆农副产品精深加工工程技术中心, 乌鲁木齐 830091

收稿日期:2025-06-20 出版日期:2025-10-10 发布日期:2025-10-29
通信作者: 陈敬鑫(1987-),男,河南商丘人,副教授,硕士生导师,研究方向为农产品加工及贮藏工程,(E-mail)chenjingxin180302@163.com;
刘斌(1987-),男,四川广安人,研究员,博士生导师,研究方向为瓜类生物育种,(E-mail)liubincau@163.com
作者简介:付晓君(1998-),女,新疆伊犁人,硕士研究生,研究方向食品加工与安全,(E-mail)18892997182@163.com
基金资助:
新疆果蔬保鲜技术创新示范(NTFW-2025-15);新疆维吾尔自治区农业科学院青年理论学习小组调研项目

Application of ultra-high pressure processing technology in the processing of Hami melon juice and its impact on quality

FU Xiaojun¹^,²(), QIN Shibao³, WANG Ruirui², LING Yueming², ZHANG Ting⁴^,⁵, LIU Bin²(), CHEN Jingxin¹()

¹ College of Food Science and Engineering, Bohai University, Jinzhou Liaoning 121013, China
² Biological Breeding Laboratory, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China
³ Inner Mongolia Daxing'anling Agricultural Development (Group) Co., Ltd.,Hulunbuir Lnner Mongolia, 021000, China
⁴ Institute of Processing of Agricultural Products, Xinjiang Academy of AgriculturalSciences, Urumqi 830091, China
⁵ Xinjiang Agricultural and Sideline Products Deep Processing Engineering, Urumqi 830011, China

Received:2025-06-20 Published:2025-10-10 Online:2025-10-29
Correspondence author: CHEN Jingxin (1987-), male, from Shangqiu, Henan.associate professor, master's supervisor. research direction: agricultural product processing and storage engineering, (E-mail) chenjingxin180302@163.com;LIU Bin (1987-), male, from Guang'an, Sichuan. researcher,doctoral supervisor. research direction: cucumber biological breeding, (E-mail)liubincau@163.com
Supported by:
Xinjiang Fruit and Vegetable Preservation Technology Innovation Demonstration(NTFW-2025-15);Research project of the youth theoretical study group of Xinjiang Uygur Autonomous Region Academy of Agricultural Sciences

摘要/Abstract

摘要：

【目的】 研究静动高压联合处理(high-pressure processing plus,HPP+)技术在哈密瓜汁加工中的应用及对其品质的影响,为HPP+技术在哈密瓜汁加工行业提供一定的理论基础。【方法】 采用HPP+(静态超高压500 MPa,保压时间7 min,动态超高压300 MPa)及热处理(85℃,1 min)分别处理哈密瓜汁。【结果】 HPP+处理和热处理均能对哈密瓜汁实现有效杀菌,HPP+处理相较热处理能显著保留哈密瓜汁的色泽、VC、总酚含量及抗氧化活性。【结论】 HPP+处理可有效杀灭哈密瓜汁中的微生物,并有效避免了哈密瓜汁加工过程中的营养成分损失。

关键词: 哈密瓜; 果汁; 超高压处理; 品质

Abstract:

【Objective】 To study the application of high-pressure processing plus (HPP+) technology in the processing of Hami melon juice and its effect on the quality of the juice. 【Methods】 Hami melon juice was treated with HPP+ (static high pressure of 500 MPa for 7 minutes and dynamic high pressure of 300 MPa) and heat treatment (85℃ for 1 minute), respectively. 【Results】 Both HPP+ treatment and thermal treatment could effectively sterilize Hami melon juice.Compared with thermal treatment, HPP+ treatment could significantly retain the color, vitamin C content, total phenolic content and antioxidant activity of Hami melon juice. 【Conclusion】 HPP+ treatment can effectively kill microorganisms in Hami melon juice and effectively avoid the loss of nutrients during the processing of Hami melon juice.This study can provide a certain theoretical basis for the application of HPP+ technology in the Hami melon juice processing industry.

Key words: hami melon; juice; ultra-high pressure processing; quality

中图分类号:

S6-3

付晓君, 秦世宝, 王瑞瑞, 凌悦铭, 张婷, 刘斌, 陈敬鑫. 超高压处理技术在哈密瓜汁加工中的应用及对其品质的影响[J]. 新疆农业科学, 2025, 62(S1): 105-110.

FU Xiaojun, QIN Shibao, WANG Ruirui, LING Yueming, ZHANG Ting, LIU Bin, CHEN Jingxin. Application of ultra-high pressure processing technology in the processing of Hami melon juice and its impact on quality[J]. Xinjiang Agricultural Sciences, 2025, 62(S1): 105-110.

图/表 4

参考文献 25

[1]	杜娟, 滕国玲, 廖新福, 等. 浅析影响新疆哈密瓜贮藏质量安全的因素[J]. 农产品加工(学刊), 2014, (21): 42-4.
	Du Juan, Teng Guoling, Liao Xinfu, et al. A Brief Analysis of Factors Affecting the Quality and Safety of Hami Melons Stored in Xinjiang[J]. Agricultural Product Processing (Journal), 2014, (21): 42-4.
[2]	户金鸽, 廖新福, 孙玉萍, 等. 不同成熟度哈密瓜采后生理和品质的变化[J]. 中国瓜菜, 2011, 24(3): 10-5.
	Hu Jinpo, Liao Xinfu, Sun Yuping, et al. Changes in Post-Harvest Physiology and Quality of Different Maturity Levels of Hami Melons[J]. Chinese Melons and Vegetables, 2011, 24(3): 10-5.
[3]	徐圣捷, 赵东, 高祥, 等. 超高压食品加工设备现状及发展趋势[J]. 食品工业, 2019, 40(12): 222-5.
	Xu Shengjie, Zhao Dong, Gao Xiang, et al. Current Status and Development Trends of Ultra-high Pressure Food Processing Equipment[J]. Food Industry, 2019, 40(12): 222-225.
[4]	李之悦, 张志祥, 尚海涛, 等. 超高压技术在果蔬贮藏与加工中的应用研究进展[J]. 黑龙江农业科学, 2018, (9): 144-8.
	Li Ziyue, Zhang Zhixiang, Shang Haitao, et al. Research Progress on the Application of Ultra-high Pressure Technology in Fruit and Vegetable Storage and Processing[J]. Heilongjiang Agricultural Sciences, 2018, (9): 144-148.
[5]	MCKAY A M, LINTON M, STIRLING J, et al. A comparative study of changes in the microbiota of apple juice treated by high hydrostatic pressure (HHP) or high pressure homogenisation (HPH)[J]. Food Microbiology, 2011, 28(8): 1426-31. DOI PMID
[6]	JUAREZ-ENRIQUEZ E, SALMERON-OCHOA I, GUTIERREZ-MENDEZ N, et al. Shelf life studies on apple juice pasteurised by ultrahigh hydrostatic pressure[J]. LWT-Food Science and Technology, 2015, 62(1): 915-9.
[7]	RIOS-CORRIPIO G, WELTI-CHANES J, RODRIGUEZ-MARTINEZ V, et al. Influence of high hydrostatic pressure processing on physicochemical characteristics of a fermented pomegranate (Punica granatum L.) beverage[J]. Innovative Food Science & Emerging Technologies, 2020, 59: 102249.
[8]	LIU Q, WANG R F, ZHAO X Y, et al. Effect of high hydrostatic pressure processing on qualities of strawberry juice[J]. Advanced Materials Research, 2014, 894: 305-10.
[9]	郝进, 程焕, 陈士国. 超高压处理对果汁品质影响的研究进展[J]. 食品工业科技, 2021, 42(5): 328-34+41.
	Hao Jin, Cheng Huan, Chen Shiguo. Research Progress on the Effects of Ultra-high Pressure Treatment on Juice Quality[J]. Food Industry Science and Technology, 2021, 42(5): 328-34+41.
[10]	MUKHOPADHYAY S, SOKORAI K, UKUKU D, et al. Effect of high hydrostatic pressure processing on the background microbial loads and quality of cantaloupe puree[J]. Food Research International, 2017, 91: 55-62. DOI PMID
[11]	CHEN J, ZHENG X, DONG J, et al. Optimization of effective high hydrostatic pressure treatment of Bacillus subtilis in Hami melon juice[J]. LWT-Food Science and Technology, 2015, 60(2): 1168-73.
[12]	杜娟, 再吐娜·买买提, 杨咪, 等. 超高压技术对哈密瓜果汁品质的影响[J]. 农产品加工, 2023, (8): 52-5.
	Du Juan, Ren Naibatu, Yang Mi, et al. The Impact of Ultra-high Pressure Technology on the Quality of Hami Melon Juice[J]. Agricultural Product Processing, 2023, (8): 52-5.
[13]	LIU X, LIANG F, WANG B S, et al. Ultra-high pressure treatment improve the content of characteristic aromatic components of melon juice from the view of physical changes[J]. Frontiers in Nutrition, 2024, 11: 1375130.
[14]	任书凝, 宋永程, 李缘, 等. 超高压和热处理对沙棘-哈密瓜复合果汁品质的影响[J]. 食品与发酵工业, 2023, 49(2): 195-201. DOI
	Ren Shujing, Song Yongcheng, Li Yuan, et al. Effects of Ultra-high Pressure and Heat Treatment on the Quality of Mulberry-Heyim瓜 Composite Juice[J]. Food and Fermentation Industry, 2023, 49(2): 195-201.
[15]	FONTELES T V, COSTA M G M, DE JESUS A L T, et al. Power ultrasound processing of cantaloupe melon juice: Effects on quality parameters[J]. Food Research International, 2012, 48(1): 41-8.
[16]	让一峰, 陈晓婵, 田一雄, 等. 高压脉冲电场强化杀菌对哈密瓜汁品质的影响[J]. 食品研究与开发, 2019, 49(17): 105-9.
	Lian Feng, Chen Xiaochan, Tian Yixiong, et al. The influence of high-pressure pulsed electric field-enhanced sterilization on the quality of Hami melon juice[J]. Food Research and Development, 2019, 49(17): 105-109.
[17]	赵晗宇, 张志祥, 宣晓婷, 等. 超高压对食品品质与特性的影响及研究进展[J]. 食品研究与开发, 2018, 39(10): 209-14.
	Zhao Hanyu, Zhang Zhixiang, Xuan Xiaoting, et al. Effects of Ultra-High Pressure on Food Quality and Characteristics and Research Progress[J]. Food Research and Development, 2018, 39(10): 209-214.
[18]	BHATT S, JOSHI P, ARORA S, et al. Synergistic impact of rotary vacuum evaporator-based conventional and microwave heating treatments on the quality characteristics of Cucumis melo juice[J]. Journal of Stored Products Research, 2024, 106: 102305.
[19]	MALLEK‐AYADI S, BAHLOUL N, BAKLOUTI S, et al. Bioactive compounds from Cucumis melo L. fruits as potential nutraceutical food ingredients and juice processing using membrane technology[J]. Food Science & Nutrition, 2022, 10(9): 2922-34.
[20]	张敬, 热合满·艾拉, 艾提亚古丽·买热甫. 陶瓷膜在哈密瓜汁微滤除菌工艺中的应用研究[J]. 食品工业科技, 2012, 33(13): 243-5.
	Zhang Jing, Rehumai Aila, Atiyaquli Buyefu. Research on the Application of Ceramic Membrane in the Microfiltration and Sterilization Process of Hami Melon Juice[J]. Food Industry Science and Technology, 2012, 33(13): 243-245.
[21]	FUNDO J F, MILLER F A, TREMARIN A, et al. Quality assessment of Cantaloupe melon juice under ozone processing[J]. Innovative Food Science & Emerging Technologies, 2018, 47: 461-6.
[22]	HUANG H-W, HSU C-P, WANG C-Y. Healthy expectations of high hydrostatic pressure treatment in food processing industry [J]. Journal of Food and Drug Analysis, 2020, 28(1): 1-13.
[23]	国内首份果汁消费报告出炉[J]. 饮料工业, 2008, (11): 47.
	The first domestic report on juice consumption has been released[J]. Beverage Industry, 2008, (11): 47.
[24]	果汁加工技术及建议[J]. 果树实用技术与信息, 2023, (6): 45-6.
	Juice Processing Technology and Suggestions[J]. Practical Techniques and Information for Fruit Trees, 2023, (6): 45-6.
[25]	果汁饮料产业化发展[J]. 品牌与标准化, 2009, (10): 47-8.
	Industrialization Development of Juice Beverages[J]. Brand and Standardization, 2009, (10): 47-8.

项目 Items	评分标准 Grading stanclards	分值(分) Score (Mark)
色泽 Color	色泽均匀协调	15~20
	色泽均匀较协调	8~14
	色泽不均匀协调	0~7
气味 Smell	具有哈密瓜的香味	25~30
	哈密瓜香味较淡	18~24
	有异味,不能接受	0~17
滋味 Taste	香甜适中,具有哈密瓜的滋味, 无异味产生	25~30
	较为香甜,哈密瓜滋味较淡,口感一般	18~24
	无香甜的滋味,口感差,有异味产生	0~17
组织状态 Organizatiollal state	组织状态均一稳定,流动性好, 无明显沉淀	15~20
	组织状态均一稳定,有少许沉淀	8~14
	组织状态不均一,有大量沉淀	0~7

项目 Items	评分标准 Grading stanclards	分值(分) Score (Mark)
色泽 Color	色泽均匀协调	15~20
	色泽均匀较协调	8~14
	色泽不均匀协调	0~7
气味 Smell	具有哈密瓜的香味	25~30
	哈密瓜香味较淡	18~24
	有异味,不能接受	0~17
滋味 Taste	香甜适中,具有哈密瓜的滋味, 无异味产生	25~30
	较为香甜,哈密瓜滋味较淡,口感一般	18~24
	无香甜的滋味,口感差,有异味产生	0~17
组织状态 Organizatiollal state	组织状态均一稳定,流动性好, 无明显沉淀	15~20
	组织状态均一稳定,有少许沉淀	8~14
	组织状态不均一,有大量沉淀	0~7

处理方式 Process mode	可溶性固形物含量 Soluble solids content(%)	pH值 pH value	L	a	b	总酸 Total acid (g/L)	总酚含量 Total phendic content (μg/g)	VC含量 VC content (μg/g)	DPPH清除率 DPPH clearance rate(%)
未处理组 Unprocessed group mode	9.4±0.06	4.85±0.06	12.59 +0.84	3.55+0.09	12.97+1.25	1.07±0.00	145.07±0.06	15.33±0.11	7.85±0.16
HPP+处理组 HPP+processing group	9.5±0.06	4.79±0.06	43.73+0.53	-0.51+0.08	-3.63+0.19	1.07±0.00	139±0.00	14.33±0.09	7.75±0.00
HT处理组 HT processing group	9.7±0.00	4.79±0.03	45.72+0.36	-0.47+0.04	-3.46+0.17	1.07±0.00	123.25±0.35	8.92±0.16	6.67±0.35

处理方式 Process mode	可溶性固形物含量 Soluble solids content(%)	pH值 pH value	L	a	b	总酸 Total acid (g/L)	总酚含量 Total phendic content (μg/g)	VC含量 VC content (μg/g)	DPPH清除率 DPPH clearance rate(%)
未处理组 Unprocessed group mode	9.4±0.06	4.85±0.06	12.59 +0.84	3.55+0.09	12.97+1.25	1.07±0.00	145.07±0.06	15.33±0.11	7.85±0.16
HPP+处理组 HPP+processing group	9.5±0.06	4.79±0.06	43.73+0.53	-0.51+0.08	-3.63+0.19	1.07±0.00	139±0.00	14.33±0.09	7.75±0.00
HT处理组 HT processing group	9.7±0.00	4.79±0.03	45.72+0.36	-0.47+0.04	-3.46+0.17	1.07±0.00	123.25±0.35	8.92±0.16	6.67±0.35

处理方式 Process mode	菌落总数 Total plate count (CFU/mL)	霉菌 Mycete (CFU/mL)	酵母菌 Saccharomycetes (CFU/mL)	大肠菌群 Colon bacillus (CFU/mL)
未处理组 Unprocessed group mode	2.2×10⁴±1 565	1.8×10³±653	1.5×10³±311	1.7×10³±250
HPP+处理组 HPP+processing group	55±3	ND	ND	ND
HT处理组 HT processing group	115±16	ND	ND	ND

超高压处理技术在哈密瓜汁加工中的应用及对其品质的影响

Application of ultra-high pressure processing technology in the processing of Hami melon juice and its impact on quality

在线阅读

PDF下载

可视化

摘要/Abstract

引用本文

使用本文

图/表 4

参考文献 25

相关文章 15

编辑推荐

Metrics

[1]	聂石辉, 李娟, 毕海燕, 钟晓英, 张永强, 陈传信, 侯玉婷, 李进, 刘佳妮, 徐其江, 雷钧杰, 王纯武. 新疆南疆孜然产业发展的现状与科技赋能的路径分析[J]. 新疆农业科学, 2025, 62(S1): 73-77.
[2]	田立文, 孔杰, 郑子漂, 张娜, 刘军, 汪天礼, 崔建平. 新疆长绒棉新品种关键性状特点解析[J]. 新疆农业科学, 2025, 62(7): 1561-1568.
[3]	蔡莹莹, 雷中华, 向理军, 邵佳康, 张黎, 黄启秀. 基于不同方法综合评价食葵杂交种商品籽实品质[J]. 新疆农业科学, 2025, 62(7): 1648-1657.
[4]	朱靖蓉, 赵玉馨, 宋占腾, 任红松, 安静, 杨睿娜, 刘茸茸, 麦热帕提·玉山江, 杨蕾蕾, 帕孜莱提·艾尼瓦尔. 新疆鲜食糯玉米营养品质评价[J]. 新疆农业科学, 2025, 62(7): 1670-1676.
[5]	景彦强, 洪明, 于秋月, 衡通, 肖键, 张新乐. 新疆北疆膜下滴灌春油葵适宜土壤水分的下限分析[J]. 新疆农业科学, 2025, 62(6): 1344-1353.
[6]	任世恒, 王爱凡, 毛李平, 朱麒任, 苏秀娟. 不同繁殖方式对薰衣草农艺性状、精油产量及品质的影响[J]. 新疆农业科学, 2025, 62(6): 1371-1379.
[7]	廖兴洋, 王方永, 傅积海, 陈伟明, 韩焕勇. 不同用量滴灌水与缩节胺协同打顶对新疆机采棉群体结构产量品质的影响[J]. 新疆农业科学, 2025, 62(5): 1051-1063.
[8]	樊德鹏, 陈玉鹏, 石洁, 琚艳君, 邢斌德, 江应红, 刘易, 赵多勇. 新疆不同马铃薯品种品质性状的综合分析与评价[J]. 新疆农业科学, 2025, 62(5): 1111-1120.
[9]	吴斌, 吴海波, 刘翔宇, 赵龙. 苦豆子生物碱对西瓜品质的影响[J]. 新疆农业科学, 2025, 62(5): 1151-1158.
[10]	贾文婷, 李文绮, 杨慧, 李自芹, 金新文. 不同预处理对红枣热风微波耦合干燥特性及品质的影响[J]. 新疆农业科学, 2025, 62(5): 1179-1190.
[11]	侯良忠, 谈锐, 杜保军, 郭同军, 曹宏斌, 古再丽努尔·艾麦提. 新疆全株玉米青贮质量评估及工艺优化分析[J]. 新疆农业科学, 2025, 62(4): 850-857.
[12]	花卉, 曾雪玲, 唐章虎, 王绍鹏, 于水云, 章世奎, 周伟权. 外源糖醇钙对库买提杏果实品质及挥发性物质的影响[J]. 新疆农业科学, 2025, 62(4): 876-886.
[13]	吕齐, 张晓晖, 张金枝, 王菁菁. 增施有机肥与减量滴施化肥对干旱区夏黑葡萄果实品质的影响[J]. 新疆农业科学, 2025, 62(4): 894-902.
[14]	马如海, 黄春燕, 崔辉梅, 郑越辉, 方圆, 王登伟. 黄沙基质不同栽培方式对设施番茄产量与品质的影响[J]. 新疆农业科学, 2025, 62(4): 903-910.
[15]	陈俊, 张琦, 杨梦宇, 袁振杨. 生草对苹果园土壤理化性质及果实品质的影响[J]. 新疆农业科学, 2025, 62(4): 936-943.