超高压处理对库拉索芦荟凝胶（Aloe barbadensis Miller）功能特性和品质特性的影响。
Effect of high hydrostatic pressure on functional properties and quality characteristics of Aloe vera gel (Aloe barbadensis Miller).
机构信息
Department of Food Engineering, Universidad de La Serena, Avenida Raúl Bitrán s/n, Box 599, La Serena, Chile; Center for Advanced Studies in Arid zones, CEAZA, Universidad de La Serena, Avenida Raúl Bitrán s/n, Box 599, La Serena, Chile.
Department of Food Engineering, Universidad de La Serena, Avenida Raúl Bitrán s/n, Box 599, La Serena, Chile.
出版信息
Food Chem. 2011 Dec 1;129(3):1060-5. doi: 10.1016/j.foodchem.2011.05.074. Epub 2011 May 25.
The aim of this study was to evaluate the effects of high hydrostatic pressure treatment at three pressure levels (300, 400 and 500Mpa) on the functional and quality characteristics of Aloe vera gel including vitamin C and E, aloin, minerals, phenolic content and antioxidant activity. The results show that HHP exerted a clear influence on minerals content, vitamin C and E content, antioxidant activity, total phenolic and aloin content. After 35days of storage all treated samples presented a decrease in mineral content, except for phosphorus. Total phenolic content and vitamin C and E content decreased at high pressures (500MPa), while all pressurised samples showed a higher antioxidant activity and aloin content than untreated sample after 35days of storage. The maximum values of antioxidant activity and aloin were 6.55±1.26μg/ml at 300MPa and 24.23±2.27mg/100g d.m. at 400MPa.
本研究旨在评估三种压力水平（300、400 和 500MPa）的高压处理对库拉索芦荟凝胶的功能和质量特性的影响，包括维生素 C 和 E、芦荟素、矿物质、酚类含量和抗氧化活性。结果表明，HHP 对矿物质含量、维生素 C 和 E 含量、抗氧化活性、总酚和芦荟素含量有明显影响。在 35 天的储存期内，所有处理过的样品的矿物质含量均下降，除了磷。总酚类含量和维生素 C 和 E 含量在高压下（500MPa）下降，而所有加压样品在 35 天的储存后表现出比未处理样品更高的抗氧化活性和芦荟素含量。抗氧化活性和芦荟素的最高值分别为 300MPa 时的 6.55±1.26μg/ml 和 400MPa 时的 24.23±2.27mg/100g d.m.。
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