食品工业科技

加工技术	微生物种类	处理条件	杀菌效果	参考文献
HHP	霉菌和酵母菌	500 MPa/10 min	处理后未检出；贮藏期42 d后未检出	[52]
HHP	酵母菌	200 MPa/3次循环，5 ℃贮藏	处理后未检出；贮藏期40 d后未检出	[51]
HHP	酵母菌	200 MPa/2次循环，5 ℃贮藏	处理后未检出；贮藏40 d后：4 log CFU/mL	[51]
HHP	大肠杆菌、沙门氏菌、单核细胞增生李斯特菌	550~600 MPa，1~3 min	均能达到5 log CFU/mL以上	[56]
HHP	大肠杆菌、无害李斯特菌	350 MPa/60 s×5	完全灭活	[57]
US	霉菌和酵母菌	30 min	处理组：2.63 log CFU/mL，对照组：3.06 log CFU/mL；贮藏7 d后，处理组：3.08 log CFU/mL，对照组： 4.48 log CFU/mL	[55]
热辅助US	菌落总数	420 W/60 ℃/30 min	杀菌率达到95.68%	[58]
热辅助US	无害李斯特菌	20 kHz/55 ℃/3 min	达到6.2 log CFU/mL以上	[21]
US联合山苍子精油	鼠伤寒沙门氏菌	276 W/cm²/8 min，0.16 μL/mL山苍子精油	减少6.4 log CFU/mL	[59]
CP	扩展青霉	18 kV/4 mm/240 s	减少6 log CFU/mL	[53]
CP	需氧嗜温菌、酵母和霉菌	30 kV/2 mm/4 min	分别减少3.08 log CFU/mL、2.32 log CFU/mL	[54]
CP	菌落总数	12 kV/18 mm/1 min	杀菌率达到83.97%	[60]
感应电场	霉菌和酵母菌	1800 V/45 kHz/7.7 s	处理后未检出； 4 ℃ 贮藏30 d后：0.84 log CFU/mL	[7]
超临界二氧化碳/一氧化二氮	酿酒酵母	10 MPa/35 ℃/15 min	减少5 log CFU/mL	[63]
紫外杀菌	大肠杆菌、霉菌和酵母菌	40 W/16 ℃/53.67 min	杀菌率达到100%	[64]

加工技术	微生物种类	处理条件	杀菌效果	参考文献
HHP	霉菌和酵母菌	500 MPa/10 min	处理后未检出；贮藏期42 d后未检出	[52]
HHP	酵母菌	200 MPa/3次循环，5 ℃贮藏	处理后未检出；贮藏期40 d后未检出	[51]
HHP	酵母菌	200 MPa/2次循环，5 ℃贮藏	处理后未检出；贮藏40 d后：4 log CFU/mL	[51]
HHP	大肠杆菌、沙门氏菌、单核细胞增生李斯特菌	550~600 MPa，1~3 min	均能达到5 log CFU/mL以上	[56]
HHP	大肠杆菌、无害李斯特菌	350 MPa/60 s×5	完全灭活	[57]
US	霉菌和酵母菌	30 min	处理组：2.63 log CFU/mL，对照组：3.06 log CFU/mL；贮藏7 d后，处理组：3.08 log CFU/mL，对照组： 4.48 log CFU/mL	[55]
热辅助US	菌落总数	420 W/60 ℃/30 min	杀菌率达到95.68%	[58]
热辅助US	无害李斯特菌	20 kHz/55 ℃/3 min	达到6.2 log CFU/mL以上	[21]
US联合山苍子精油	鼠伤寒沙门氏菌	276 W/cm²/8 min，0.16 μL/mL山苍子精油	减少6.4 log CFU/mL	[59]
CP	扩展青霉	18 kV/4 mm/240 s	减少6 log CFU/mL	[53]
CP	需氧嗜温菌、酵母和霉菌	30 kV/2 mm/4 min	分别减少3.08 log CFU/mL、2.32 log CFU/mL	[54]
CP	菌落总数	12 kV/18 mm/1 min	杀菌率达到83.97%	[60]
感应电场	霉菌和酵母菌	1800 V/45 kHz/7.7 s	处理后未检出； 4 ℃ 贮藏30 d后：0.84 log CFU/mL	[7]
超临界二氧化碳/一氧化二氮	酿酒酵母	10 MPa/35 ℃/15 min	减少5 log CFU/mL	[63]
紫外杀菌	大肠杆菌、霉菌和酵母菌	40 W/16 ℃/53.67 min	杀菌率达到100%	[64]

猕猴桃汁非热加工技术研究进展

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李金洋 , 孟秋宇 , 王永涛 , 饶雷 ^* , 廖小军

食品工业科技 | 特邀主编专栏—果蔬基料制造：基础理论、新型加工、质量控制与智能制造（客座主编：徐贞贞、王永涛、李涛；产业顾问：李仁杰） 2026,47(17): 15-25

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食品工业科技 |特邀主编专栏—果蔬基料制造：基础理论、新型加工、质量控制与智能制造（客座主编：徐贞贞、王永涛、李涛；产业顾问：李仁杰） 2026 , 47 (17) : 15 -25

猕猴桃汁非热加工技术研究进展

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李金洋, 孟秋宇, 王永涛, 饶雷^*, 廖小军

作者信息

中国农业大学食品科学与营养工程学院，国家果蔬加工工程技术研究中心，农业农村部果蔬加工重点实验室，食品非热加工北京市重点实验室，北京 100083

通讯作者:

饶雷（1989−），男，博士，副教授，研究方向：非热加工与微生物安全，E-mail：rao.lei@cau.edu.cn。

作者简介:

李金洋（2001−），女，硕士研究生，研究方向：果蔬非热加工，E-mail：sy20243061529@cau.edu.cn

孟秋宇（1999−），女，博士研究生，研究方向：食品微生物安全控制，E-mail：mengqiuyu6364@163.com

Research Progress on Non-thermal Processing Technology of Kiwifruit Juice

Jinyang LI, Qiuyu MENG, Yongtao WANG, Lei RAO^*, Xiaojun LIAO

Affiliations

College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rual Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China

出版时间: 2026-09-01 doi: 10.13386/j.issn1002-0306.2025090119

文章导航

摘要

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猕猴桃营养价值丰富，但保鲜难、易腐败变质，制汁加工是保留其营养品质的重要途径。传统热加工技术易导致风味劣变和营养损失，非热加工技术为高品质猕猴桃汁的生产提供了新路径。本文综述了超高压、超声和冷等离子体三种非热加工技术的基本原理，系统比较了它们在猕猴桃汁加工过程中对微生物控制、色泽、质构及营养成分的影响。三种技术均能有效杀菌或抑制微生物生长；在色泽方面，超高压和冷等离子体处理具有较好的护色效果，但冷等离子体处理过度可能加剧褐变，超声波处理则易导致果汁在贮藏期间发生褐变；在质构方面，超声波处理能提高果汁的表观粘度和稳定性，冷等离子体处理会降低粘度但提升稳定性，而超高压处理则使粘度呈现先上升后下降的趋势；在营养成分保留方面，冷等离子体处理引起的维生素C损失率最低，超声波处理损失率最高，且两者均会导致蔗糖降解，酚类物质的变化则与处理强度、时间及物质种类有关。此外，本文还探讨了上述三种技术对猕猴桃汁致敏性的潜在调控作用。鉴于单一非热加工技术均存在一定的优势与局限性，未来研究应致力于开发多种技术协同应用模式，构建全程非热加工工艺体系，突破单一技术的应用瓶颈，进一步推动非热技术在猕猴桃加工产业中的应用。

关键词

猕猴桃汁 / 制汁加工 / 非热技术 / 微生物安全 / 营养成分 / 感官品质

Abstract

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Kiwifruit is rich in nutritional value but is difficult to preserve and prone to spoilage. Processing it into juice is an important approach to retaining its nutritional quality. Traditional thermal processing techniques can easily lead to flavor deterioration and nutrient loss, while non-thermal processing technologies provide a new pathway for producing high-quality kiwifruit juice. This review summarizes the basic principles of three non-thermal processing technologies—high pressure processing, ultrasound, and cold plasma—and systematically compared their effects on microbial control, color, texture, and nutritional components during kiwifruit juice processing. All three technologies can effectively sterilize or inhibit microbial growth. In terms of color, high pressure processing and cold plasma treatments exhibit better color preservation, although excessive cold plasma treatment is found to potentially accelerate browning, while ultrasound treatment tends to induce browning during storage. Regarding texture, ultrasound treatment is shown to enhance the apparent viscosity and stability of the juice, cold plasma treatment reduces viscosity but improves stability, and high pressure processing treatment demonstrates a trend of initially increasing and then decreasing viscosity. In terms of nutrient retention, cold plasma treatment results in the lowest loss rate of vitamin C, whereas ultrasound treatment leads to the highest loss rate. Both technologies are also observed to cause sucrose degradation, while changes in phenolic compounds depends on treatment intensity, duration, and the specific type of compound. Furthermore, this study explore the potential regulatory effects of these three technologies on kiwifruit juice allergenicity. Given that each individual non-thermal processing technology possesses distinct advantages and limitations, future research should focus on developing synergistic application models integrating multiple techniques. Establishing a comprehensive non-thermal processing system will overcome the application bottlenecks of single technologies and further advance the adoption of non-thermal techniques in the kiwifruit processing industry.

Key words

kiwifruit juice / juice processing / non-thermal technologies / microbial safety / nutritional components / sensory quality

引用本文

李金洋, 孟秋宇, 王永涛, 饶雷, 廖小军. 猕猴桃汁非热加工技术研究进展. 食品工业科技, 2026 , 47 (17) : 15 -25 . DOI: 10.13386/j.issn1002-0306.2025090119

Jinyang LI, Qiuyu MENG, Yongtao WANG, Lei RAO, Xiaojun LIAO. Research Progress on Non-thermal Processing Technology of Kiwifruit Juice[J]. Science and Technology of Food Industry, 2026 , 47 (17) : 15 -25 . DOI: 10.13386/j.issn1002-0306.2025090119

正文

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猕猴桃（Actinidia spp.）是猕猴桃科多年生藤本攀援植物^[1]，全球现有品种超过70个，其中“中国猕猴桃”（A. chinensis）与“美味猕猴桃”（A. deliciosa）最具商业栽培价值^[2]。自20世纪初新西兰成功引入中国猕猴桃种子并培育出‘海沃德’品种后，猕猴桃产业逐步迈向国际市场^[3]。据联合国粮食及农业组织2024年数据显示，中国是全球最大猕猴桃产区，种植面积达29.2万公顷，占全球总种植面积的68%^[4]。猕猴桃营养价值丰富，成人每日食用1~2枚即可满足维生素C的推荐摄入量^[5]。与橙子、苹果和桃子等常见水果相比，猕猴桃总酚含量更高，具有优异的抗炎、抗癌和抗氧化活性^[6−7]。在猕猴桃果实中，果肉富含维生素C、矿物质、可溶性糖、有机酸及多酚类物质，是膳食抗氧化成分和膳食纤维的重要来源^[8]；胎座作为果实的核心部分，富含猕猴桃蛋白酶和多酚类物质，且作为膳食纤维集中分布区，具有促进消化和补充膳食纤维的功能^[8]；果皮富含膳食纤维、有机酸、维生素E同系物和多酚衍生物^[9]。其中，膳食纤维主要包括具有良好的增稠和乳化稳定性的果胶和有助于调节肠道菌群的纤维素，因此，果皮可作为优质的食品加工辅料^[9]；种子集中贮藏以α-亚麻酸为主的多不饱和脂肪酸、优质蛋白质以及多酚类物质，是高价值功能性油脂、植物蛋白以及天然抗氧化物质的良好来源^[10]（图1）。

随着猕猴桃产量的持续增长和鲜果不易贮藏特性的限制，深加工已成为推动猕猴桃高值化利用、满足现代消费需求的必然选择^[11]。猕猴桃主要深加工产品包括果汁、果酱、果干和果酒等^[5]，其中果汁能最大程度保留新鲜猕猴桃的营养和风味^[12]。研究表明，猕猴桃汁可通过提高拟杆菌和疣分枝杆菌的相对丰度，调节肠道菌群、改善菌群失调^[13]，其抗癌活性物质效果约为柠檬的四倍，表现出更强的综合抗致癌潜力^[14]。在猕猴桃汁的生产加工过程中，杀菌是确保产品货架期安全和稳定性的关键环节，其效果直接影响果汁的产品状态和保质期^[12]。传统热加工技术虽能有效杀菌，但易引发颜色褐变、维生素C损失、生物活性成分降解及风味劣变等，严重影响产品的营养价值和消费接受度^[11−14]。

非热加工技术在保证果汁微生物安全性前提下，能更有效保持其营养和品质^[15]。因此，超高压（high hydrostatic pressure，HHP）、超声波（ultrasound，US）和冷等离子体（cold plasma，CP）等非热加工技术具有成为替代热加工技术的潜力，能够解决猕猴桃汁热加工中风味劣变和品质损失的问题^[16]。研究表明，HHP处理可增强猕猴桃汁亮度、抑制褐变，有效保持总维生素C及还原型维生素C活性，同时提升多酚含量，增强降血糖、降血压等生理活性^[17−19]。CP处理在优化条件下可有效抑制过氧化物酶活性，从而避免维生素C和类黄酮等功能性成分的降解^[20]。US处理不仅能有效保留猕猴桃汁中的主要营养成分和生物活性物质，还能降低腐败乳酸菌数量，满足美国FDA对果汁加工安全性的要求^[21]。此外，US处理还可降解果汁中的氯吡脲等农药残留，提高产品安全性^[22]。本文旨在归纳总结非热加工技术在猕猴桃汁加工中的应用现状，重点解析超高压、超声波、冷等离子体等非热加工技术对猕猴桃汁中微生物的杀灭效果，阐明其对维生素C、多酚类物质等关键营养组分与感官品质的影响规律，为开发高品质、高安全性的猕猴桃汁绿色加工新工艺提供理论依据与技术支撑。

1　猕猴桃汁非热加工技术原理

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目前常见的非热加工技术包括超高压（HHP）、超声波（US）、冷等离子体（CP）、紫外线以及感应电场等。其中，在猕猴桃汁加工领域研究较多的是HHP、US和CP技术，下文将对这三类加工技术的作用原理进行详细介绍。

1.1　超高压技术

HHP是一种基于多重物理原理的非热加工技术，将食品经柔性包装密封后置于传压介质中，在100~1000 MPa压力下进行处理，其核心作用机制遵循勒夏特列原理、帕斯卡原理和分子有序原理^[23]。从微观层面，HHP作用的本质在于通过压缩效应减小分子间的距离，从而影响原子或分子间的化学键。非共价键键程长、易被HHP压缩而破坏；而共价键键程极短，HHP提供的能量不足以对其进行压缩，因此不受HHP处理影响（图2a）。上述理论构成了HHP杀菌和维持食品品质的核心理论基础。微生物的细胞膜结构与功能蛋白的空间构象主要由氢键、疏水相互作用等非共价键维持，因此容易被HHP破坏而实现杀菌^[24−25]。而色素、糖类、有机酸、维生素等与品质相关的小分子物质主要由共价键构成，不易受到HHP影响。因此，超高压在实现“冷杀菌”的同时，可以较好地保持食品品质^[26−27]。

在HHP作用下，微生物细胞膜磷脂双分子层首先发生相变与压缩，导致膜通透性急剧增加，膜蛋白功能丧失，进而引发胞内离子外泄和ATP含量降低，最终破坏微生物代谢链使其死亡^[28]。此外，微生物中的蛋白质是维持其结构和生理功能的重要组分，在超高压处理下蛋白质变性致使微生物结构被破坏、代谢紊乱，从而杀灭微生物^[27]。对于具有较强抗性的芽孢，可通过中等压力诱导其萌发为营养细胞后，再施以更高压力实现彻底灭活^[27]。在酶失活过程中，低压区域分子体积收缩可能短暂激活酶活性，但随着压力持续升高，酶的活性中心疏水核心发生解体，三级结构遭到破坏，从而导致活性丧失且不可逆^[29]。HHP杀菌灭酶效果受压力强度、处理时间、环境温度以及物料含水状态等多重因素的协同影响^[23]。

1.2　超声波技术

US的作用原理主要依赖于空化效应，即超声波在液体中传播时产生的高频振动引发微小气泡的剧烈形成、振荡和崩溃^[30]。这一过程伴随瞬时高温、高压和强烈的机械剪切力，直接破坏微生物细胞膜结构，导致胞内物质泄漏和细胞死亡^[31]。同时，空化效应会促使水分子裂解生成羟基自由基、超氧阴离子等活性氧（reactive oxygen species，ROS）物质，ROS与空化效应可协同破坏微生物细胞膜和功能蛋白中的非共价键，致使细胞膜氧化、酶失活及DNA断裂^[32]（图2b）。此外，空化微射流和微流体扰动可增强传质效率，提升杀菌效果^[32]。US技术常与其他物理化学方法联用，通过多机制协同实现高效杀菌^[32]。

在品质保持方面，US处理利用相同的细胞膜破坏机制选择性作用于细胞壁和液泡，使细胞内的酚类物质释放至果汁中，从而使果汁中的总酚含量上升^[33]。同时，US处理通过增强底物与酶活性位点的接触，促进蔗糖水解等一系列酶促反应^[34]。然而，过度处理积累的ROS可能破坏分子结构中含有不饱和键的化合物，例如具有烯二醇结构的维生素C等，引起其氧化降解，从而降低抗氧化活性^[35]（图2b）。

1.3　冷等离子体技术

CP是一种含有大量活性物质的电离气体，通常在常温或接近常温下产生，其杀菌机制主要归为以下4点^[36]：a.电离激发的ROS和活性氮（reactive nitrogen species，RNS）可破坏微生物细胞膜的完整性、氧化其蛋白质与DNA，导致功能丧失与死亡；b.等离子体在放电过程中可释放短波紫外光，具有杀菌效果，能破坏微生物的核酸结构，诱导突变或细胞死亡；c.电子、离子等带电粒子可直接撞击细胞表面，引起膜破裂、蛋白质变性等物理损伤；d.等离子体在空气中与水分作用时会产生生成硝酸、亚硝酸等酸性物质，使局部环境pH降低，进一步破坏细胞膜蛋白的结构与功能^[37]（图2c）。

在品质保持与提升方面，适量的ROS能够作为信号分子激活苯丙烷代谢途径中的关键酶，从而激活鲜切果蔬的防御反应，促进酚类化合物的合成^[38]。更重要的是，ROS和RNS可以通过氧化含硫氨基酸和破坏二硫键结构，有效抑制果汁加工中多酚氧化酶和过氧化物酶等有害酶的酶活性^[39]，从而抑制脂质和酚类氧化，阻止风味恶化和表面褐变引起的变色^[40]（图2c）。然而，ROS浓度过高时也会攻击果汁中酚类物质的芳香环结构，导致酚类物质的降解^[41−43]。降解程度与处理参数正相关，延长处理时间和提高气体流速均加剧酚类物质损失，保留率可降至70%^[44]。因此，在CP处理时需要优化其工艺参数、控制ROS浓度，减少酚类物质的降解。

2　非热加工对猕猴桃汁微生物的影响

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霉菌、酵母菌及细菌均有可能导致猕猴桃汁的腐败。霉菌作为好氧微生物，在低pH和高糖环境中易于繁殖，如丝衣霉属^[45]；酵母菌具有高耐酸性和厌氧适应性，能够利用果汁中的糖分进行发酵，导致产品浑浊、产气和风味劣变，如接合酵母属^[45]。细菌污染中，芽孢形成菌是果汁工业的主要威胁，特别是酸土脂环酸芽孢杆菌等耐热嗜酸芽孢杆菌^[46]。病原菌同样对果汁安全构成威胁，尽管果汁长期被认为是相对安全的食品，但未经充分杀菌处理的产品仍存在食源性疾病风险，如大肠杆菌O157:H7、沙门氏菌和金黄色葡萄球菌是主要病原菌^[47−49]。此外，单核细胞增生李斯特菌虽未直接引起果汁相关疫情，但因其在生产线中的强存活能力，仍需重点关注^[50]。研究表明，非热加工技术可有效杀灭猕猴桃汁中的微生物（表1）。

2.1　霉菌和酵母菌

HHP处理可有效灭活猕猴桃汁中的霉菌和酵母菌（yeasts and molds，YM）^[51]。在500 MPa/10 min条件下可完全灭活猕猴桃汁中的YM，产品在42 d贮藏期内维持良好的微生物学稳定性^[52]。然而，HHP处理过程中可能产生微生物亚致死损伤现象，损伤的微生物在适宜条件下存在复苏风险。Patrignani等^[51]研究表明，在5 ℃贮藏条件下，200 MPa处理3次循环可以有效抑制酵母菌复苏，使果汁稳定储存超过40 d；而处理强度不足可能导致微生物复苏，使酵母菌在贮藏期内恢复生长。CP处理也可以有效灭活YM，在18 kV/4 mm/240 s处理条件下，可实现扩展青霉6 log CFU/mL的杀菌效果，同时对猕猴桃汁品质影响较小^[53]。CP处理的杀灭效率与电压呈正相关，电压的提升可增强酵母菌的失活效果，YM失活率从35.91%提升至66.66%^[54]。相比之下，US处理在YM控制方面效果有限。虽然能一定程度抑制酵母菌的生长，且抑制效果随处理时间延长而增强，但其主要作用在于抑制而非彻底灭活^[55]。

2.2　细菌

HHP处理（550~600 MPa、1~3 min）可对酸性果汁中的大肠杆菌、沙门氏菌和单核细胞增生李斯特菌达到5 log CFU/mL以上的灭活效果^[56]。在猕猴桃汁的实际应用中，350 MPa，60 s×5次循环处理即可完全灭活大肠杆菌和无害李斯特菌，杀菌效果优于菠萝汁，这主要归因于猕猴桃汁较低的pH与HHP处理形成的协同杀菌效应^[57]。影响HHP杀菌效果的关键因素包括处理方式、介质成分和温度条件。罗仓学等^[1]指出连续加压与间歇加压对猕猴桃汁中微生物灭活效果差异不显著，而向果汁中添加蔗糖会降低微生物致死率，高糖环境可能通过渗透保护效应增强细菌耐压性，因此高糖度果汁需适当增加保压时间，增强杀菌效果。此外，温度与HHP协同作用能够提高灭菌效果，猕猴桃汁在300 MPa/15 min处理时，30 ℃处理组的菌落总数可达到商业无菌要求（GB 19297-2003），而10 ℃处理组仍有3.9 log CFU/mL的残留菌^[23]。

热辅助US利用热效应与空化效应的协同作用，在420 W/60 ℃/30 min条件下，可实现高达95.68%的杀菌率，且猕猴桃汁的品质保持优于热处理^[58]。类似的，Bhutkar等^[21]进一步证实，温度升高会破坏细胞外膜结构、增强空化效应，在20 kHz/55 ℃/3 min条件下，可实现对无害李斯特菌超过6.2 log CFU/mL的灭活，且所需的杀菌时间短于热处理。此外，US处理产生的空化效应能够形成微射流和瞬时高压，有效破坏细菌细胞膜结构，从而为抗菌物质渗透入胞内提供通道，实现协同杀菌作用^[32]。研究表明，US联合山苍子精油处理可对猕猴桃果汁中鼠伤寒沙门氏菌实现高达6.4 log CFU/mL的杀菌效果，降低活的不可培养（viable but non-cultivable，VBNC）态细菌的残留水平，但需控制山苍子精油浓度，以免产生不良气味^[59]。

CP在12 kV电压下对猕猴桃汁进行1 min处理可实现83.97%的杀菌率，杀菌效率随电压升高而提升，但液体厚度增加会削弱活性粒子的穿透能力，导致杀菌效率降低^[60]。此外，猕猴桃汁中由耐热嗜酸菌属造成的污染仍构成潜在风险^[61]。Zhao等^[62]发现CP可对酸土耐热嗜酸芽孢杆菌中的细菌营养体和芽孢实现有效灭活，在30 kV/6 min处理下，产生的自由基、带电粒子和紫外光子会破坏细胞膜完整性，导致大量蛋白质（3.12 mg/mL）和核酸泄漏（90.42 ng/mL），使细菌营养体失活，但芽孢外层结构坚固，需联合温和热处理诱导芽孢萌发进入萌发态，随后CP可破坏芽孢外层，使吡啶-2,6-二羧酸大量释放，实现对芽孢的杀灭。

非热杀菌技术可在保留猕猴桃汁营养与风味的同时实现高效杀菌，不同技术间可通过协同作用提升灭菌效果。未来应继续关注非热加工技术对耐热耐压菌与VBNC态微生物的控制能力及其在工业应用中的优化。

3　非热加工对猕猴桃汁品质的影响

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3.1　物理特性

3.1.1　颜色

猕猴桃果肉颜色由所含叶绿素、类胡萝卜素及花青素的种类与比例决定^[5]。热杀菌过程中施加的高温会引起由酶促褐变、非酶促褐变和叶绿素降解引起的猕猴桃汁颜色变差，导致果汁原来的亮绿色变成深黄色，严重影响猕猴桃汁感官品质^[65]。何易雯等^[66]的研究表明，在350 MPa/20 min，脱气18 min的优化工艺参数下，猕猴桃汁的叶绿素保留率可达79.1%，说明HHP能通过有效保持叶绿素来实现护色效果。邓红等^[67]的后续研究进一步验证了HHP的护色效果，其研究显示经497 MPa处理的冷破碎猕猴桃果浆总色差ΔE<0.5，证实了HHP处理在维持果浆天然色泽方面的有效性。然而，研究进一步发现，HHP的护色效果会在贮藏期间发生变化，且低温贮藏更利于猕猴桃汁的护色。−20 ℃冷冻条件下7周内褐变度仅增长8.8%，优于4 ℃冷藏条件下的23.5%。这可能是由于贮藏期内pH的下降加速叶绿素脱镁反应，生成褐色脱镁叶绿素，从而对猕猴桃汁的色泽产生影响。CP处理在30 kV/5 mm/6.7 min条件下也表现出良好的颜色保护效果，叶绿素a和类胡萝卜素降解率分别仅为9%和5%，ΔE为2.64，显著低于90 ℃处理样品ΔE=6.52^[68]。但Liu等^[60]指出当处理电压过高或时间过长时，活性自由基与臭氧的生成会导致叶绿素降解，反而加剧色泽劣变，在放电时间3 min、电压提升时，叶绿素含量呈先升后降的趋势，说明需精准控制CP处理条件才能在杀菌与护色之间取得最佳平衡。US处理的空化效应可破坏细胞结构，促进色素释放，短期内提升猕猴桃汁的绿度、黄度及整体视觉品质^[69]。但US诱导产生的自由基及机械应力会促进酚类氧化，使猕猴桃汁在贮藏期内出现明显褐变^[55]。因此，从长期颜色保护效果看，HHP和CP处理均优于US处理，但都需关注pH调控以优化护色稳定性。

3.1.2　表观粘度、稳定性

经Herschel-Bulkley方程拟合发现，HHP处理猕猴桃汁的速率指数n值（0.9035~0.9420）小于1，确证其假塑性特征，该特征是理想的食品流变特性^[23,70]。根据赵玉生等^[71]研究表明，在100~500 MPa范围内，猕猴桃汁表观粘度在300 MPa处呈现峰值，从3.41 mPa·s略微上升至3.65 mPa·s，这是因为中等压力促进原果胶向可溶性果胶转化并抑制果胶酶活性，增加大分子果胶含量和聚合度，从而提高黏度和悬浮稳定性^[71]；但当压力超过400 MPa时，由于机械应力导致果胶链断裂、分子量降低，粒子过度聚集或破碎，猕猴桃汁表现为稳定性下降，表观粘度下降至3.48 mPa·s^[71]。动态流变分析进一步表明，大于400 MPa时储能模量持续下降而损耗模量上升，体系流变行为由弹性主导转为粘性主导，并出现明显触变环，说明体系在剪切中发生结构破坏，结合储能模量持续下降等现象，可推断部分结构化为不可逆^[23]。因此，适度HHP（≤400 MPa）可优化果胶结构以提升悬浮稳定性，而过高压力则削弱体系稳定性。适度HHP处理协同低温贮藏的猕猴桃汁表现出良好的稳定性^[72]。US处理则是通过强烈空化效应破坏细胞结构，释放果胶和糖类等大分子物质并减小颗粒粒径，通过果胶链的缠结和氢键形成流体网络结构，提升猕猴桃汁表观粘度和稳定性^[69,73]。CP处理虽然同样具有破坏细胞结构和减小粒径的作用，但与US处理截然不同的是，CP处理表现为破坏颗粒聚集体和大分子物质，从而削弱颗粒间摩擦和网络结构，降低猕猴桃汁表观粘度^[68]。在稳定性方面，粒径减小与分布均一化提升了悬浮颗粒的分散性，降低了猕猴桃汁的沉淀风险^[68]。同时，CP处理通过钝化果胶甲酯酶活性，减少果胶去甲基化，抑制其与钙离子形成不溶性复合物，维持果胶-蛋白复合物的亲水保护层，进一步增强了猕猴桃汁的稳定性^[74]。

3.2　化学特性

3.2.1　风味

新鲜猕猴桃汁中含有15种主要香气活性化合物，包括5种酯、3种醇、6种醛和1种酮，其中，以己醛、（E）-2-己烯醛和1-己醇为代表的C6醛和C6醇赋予了猕猴桃青草香、清新和果香^[75]。热处理会导致这些挥发性组分降解，破坏猕猴桃的原始风味^[30]。相比之下，HHP处理能增加挥发性醛的含量，从而增强猕猴桃汁的风味^[30]。在500 MPa/15 min处理下，丁酸乙酯和丁酸甲酯等果香类酯类的保留率提升超过200%，青草香类C6醛/醇的保留率提升20%~80%，均显著高于热处理^[75]。这是由于HHP处理通过激活脂氧合酶和糖苷酶促进C6醛类化合物的生物合成增强特征性青草香气，同时抑制氧化反应减少醛类和酯类风味物质的降解损失^[17]。CP处理虽然同样具有破坏细胞结构释放香气前体的作用，但其产生的ROS、RNS会氧化或裂解酯类、醛类、萜烯等关键香气分子，导致果香减弱，这与HHP处理的香气增强效应形成鲜明对比^[68]。Kumar等^[68]通过模糊逻辑感官评估发现，30 kV/5 mm/6.7 min处理的样品香气相似度优于极端处理及热处理，表明温和条件下CP对香气的破坏较小。电压越高、时间越长，RON和RNS对香气分子的氧化破坏越严重，如槲皮素、儿茶素等的酚类物质会降解5%~23%，从而削弱抗氧化保护，间接加速香气劣变，并产生更多酸类、呋喃及硫化物等异味成分，因此需精确控制参数以平衡杀菌效果与香气保留^[68]。

3.2.2　酸度、可溶性固形物

果实理化成分的动态变化主要表现为糖分积累与有机酸降解的协同作用，直接决定了最终风味品质，热处理可能因高温下抗坏血酸降解释放氢离子而导致pH显著降低^[21,76]。HHP处理对猕猴桃汁的pH、总酸度和可溶性固形物含量影响甚微^[1]，且猕猴桃汁的pH和可溶性固形物含量在冷藏40 d内变化不显著^[11]，这表明HHP处理能够在有效延长货架期的同时保持其原有的酸甜风味与营养成分。热辅助US处理在保持猕猴桃汁酸度和可溶性固形物方面也优于热处理，主要归因于低温高效灭菌和空化效应的机械作用，减少了长时间高温对化学成分的破坏^[21]。尽管CP处理过程中产生的ROS和RNS可能生成微量硝酸和亚硝酸，但猕猴桃中丰富的抗坏血酸可作为缓冲剂中和酸性产物，可以防止pH下降^[60]。同时，由于ROS和RNS短时间内难以渗透糖分子，因此未引起可溶性固形物的明显降解，保持了可溶性固形物的稳定性^[68]。

4　非热加工对猕猴桃汁营养和活性成分的影响

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4.1　糖类

200~500 MPa、10 min处理对猕猴桃汁中还原糖和总糖含量无显著影响，能较好保留原有甜味和风味^[1]。但也有研究发现在500 MPa/3 min处理后糖类物质含量下降达50%，贮藏5 d后糖类水平趋于稳定，与未处理样品差异缩小^[11]。二者的差异可能是由于高压促使蔗糖分子断裂生成葡萄糖和果糖，同时灭活糖代谢相关酶类阻断后续消耗，使糖类含量在短暂下降后趋于稳定^[11]。US处理通过空化效应同样促进蔗糖水解为葡萄糖和果糖，随处理时间延长蔗糖含量先降低后小幅回升，而果糖和β-葡萄糖含量增加，α-葡萄糖因分子结构稳定性较高而保持稳定^{[34,69,77−78]}。CP处理同样具有破坏糖苷键的作用，但其ROS、RNS的强氧化性使蔗糖降解更为显著，在30 kV/5 mm/6.7 min处理下蔗糖减少54%，葡萄糖和果糖均增加约17%，且电压越高、时间越长降解效果越明显^[68]。

4.2　维生素C

维生素C作为热敏性营养成分，在高温条件下会因热氧化与酶促反应的双重作用而加速降解^[68]。Chen等^[17]和马婧^[79]研究表明，相比于热处理，在适宜压力范围内HHP处理使维生素C保留率提高了35.8%，且在4 ℃贮藏时也能够维持较低的降解速率。然而，当压力参数过高时，维生素C含量反而急剧下降，甚至低于热处理样品^[17]。CP处理在维生素保护方面同样显示出良好效果。Kumar等^[68]的研究表明，在30 kV/5 mm/6.7 min的优化条件下，CP处理的猕猴桃汁维生素C含量达71.36 mg/100 g，仅使其损失约9%，高于90 ℃/5 min极端条件处理的64.36 mg/100 g。相比之下，Wang等^[80]研究发现，US处理会因自由基生成和声能转化为热能导致维生素C含量降低，16 min处理后维生素C损失率高达55.09%，这表明在三种非热加工技术中，US处理对于维生素C的保留能力最低。

4.3　酚类

猕猴桃富含原儿茶酸、阿魏酸、没食子酸等多种生物活性酚类物质^[81]。HHP处理在200 MPa时可能因激活多酚氧化酶促进酶促氧化而导致猕猴桃汁中总酚含量下降；然而，在300~500 MPa条件下，HHP可以通过破坏细胞结构促进酚类释放的同时抑制多酚氧化酶活性，使总酚含量上升^[1,51]。US处理通过空化效应破裂细胞壁、形成微通道，使束缚的酚类物质大量释放^[80]，猕猴桃汁的总酚、儿茶素、没食子酸^[80]、总黄酮^[80]含量均显著上升。但Mai等^[82]研究发现，过高的功率、温度或过长的处理时间会因热降解或氧化反应导致多酚降解，从而引起猕猴桃汁中总酚含量的下降。CP处理与前两者不同，一方面通过细胞壁多糖的解聚促进结合态酚类物质释放；另一方面，其产生的ROS和RNS会攻击多酚化合物的芳香环结构使其氧化降解^[60]。例如，CP处理可促进结合态酚类的释放，使没食子酸、绿原酸等含量增加，且增幅随处理强度的提高而增大^[68]。然而，黄酮类化合物如儿茶素和槲皮素却出现不同程度的降解^[68]。适当增加样品体积可以稀释单位体积内ROS和RNS的浓度，从而在一定程度上形成物理屏蔽效应，抑制氧化降解反应，提高总酚保留率^[60]。

5　非热加工对猕猴桃汁致敏性的影响

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5.1　过敏原特征

绿肉猕猴桃中共鉴定出13种过敏原蛋白，其中Act d 1、Act d 2、Act d 8、Act d 11和Act d 12是主要过敏原^[83−84]。其中，Act d 2的含量与水果的成熟度密切相关，成熟水果中的Act d 2 含量最高，在20 ℃下贮藏10 d后含量增加50%，而未成熟和过熟水果中的Act d 2含量较低^[85]。自1981年首次报道以来，猕猴桃过敏被发现可引起多种临床表现，其症状范围从口腔过敏综合征到可能危及生命的全身性过敏性休克不等，且在成人中的发病率显著高于儿童。大多数患者具有特应性体质，常伴有花粉或乳胶过敏，三者间存在相关性^[86]。交叉反应是该类过敏的主要特征之一，其中，绿肉猕猴桃中含量最高的蛋白Act d 1因其与花粉和乳胶蛋白在氨基酸序列及结构上的高度相似性，而成为重要的交叉反应介质^[83]。这种分子同源性不仅解释了“乳胶水果综合症”的病理基础，还阐明了多过敏症患者的易感性^[84]。

5.2　非热加工对猕猴桃汁致敏与过敏原调控机制

猕猴桃过敏是一种IgE介导的异常免疫反应，源于免疫系统对果肉蛋白的错误识别^[87−88]。猕猴桃致敏机制主要可分为两个阶段：a.过敏原首次进入人体穿透皮肤或黏膜等上皮屏障后，被树突状细胞捕获并加工处理，与细胞内的MHC Ⅱ类分子结合形成“抗原-MHC Ⅱ复合物”，从而激活初始T细胞，诱导其分化为Th2细胞^[89]。Th2细胞通过分泌IL-4和IL-13等细胞因子驱动B细胞产生特异性IgE抗体，随后IgE抗体与肥大细胞紧密结合，使机体进入致敏状态^[89]；b.当个体再次接触过敏原时，过敏原会迅速交联肥大细胞上相邻的IgE抗体，立即激活肥大细胞，导致其脱颗粒并释放出大量组胺等炎症介质^[90]（图3a）。

HHP、US和CP等非热加工技术在调控猕猴桃过敏原方面展现出巨大潜力^[84]。这些技术均能引起过敏原蛋白空间构象改变，导致其发生去折叠化，进而通过疏水作用或氧化修饰引发交联与聚集，形成不溶性大分子聚集体，从而掩蔽或破坏原有的线性及构象表位，降低其与IgE抗体的结合能力^[91−96]；同时，三种加工技术均能破坏细胞膜结构，促进内源蛋白酶和过敏原蛋白的释放与扩散，增强对过敏原蛋白的水解作用^[96−98]，降低猕猴桃致敏性。这些技术的核心机制在于通过破坏或改变过敏原蛋白的结构，削弱其与IgE抗体的结合能力，从而阻断后续的肥大细胞活化及过敏介质释放级联反应，为开发高品质、低致敏性的猕猴桃汁产品提供了理论基础（图3b）。

6　结论与展望

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本综述系统分析了HHP、US及CP三种非热加工技术对猕猴桃汁杀菌及关键品质指标的影响，研究结果证实了非热加工技术相较于传统热处理的优势，为高品质猕猴桃汁的开发提供了理论基础。然而，不同非热技术间存在差异，单一非热加工技术难以在理化特性、营养成分、感官风味及微生物安全性等所有关键指标上同时达到最优效果。例如，CP在保留维生素C方面表现优异，但可能导致风味损失；HHP能有效保留猕猴桃汁的营养品质，但单独作用对耐压菌的灭活能力有限；US可增强猕猴桃表观粘度，但其色泽保持能力相对较弱。因此，在工业生产中应根据产品的核心需求选择适宜的加工技术并系统优化其工艺参数。鉴于不同非热加工技术在作用机制、处理强度及时间等参数上存在差异，未来研究亟需在统一的处理基准下进行系统性比较。例如，可在实现等效杀菌效果的前提下，系统评估不同技术对猕猴桃汁品质特性的影响。另外，单一非热加工技术具有局限性，例如，酸性果汁中的酸土脂环酸芽孢杆菌难以被彻底杀灭，可联合多种技术协同处理，如利用HHP预处理先诱导芽孢萌发，再通过二次HHP或CP等将其杀灭以保证其货架期。这种协同应用能够突破单一技术的瓶颈，在维持猕猴桃汁的感官品质、保障微生物安全性的前提下，有效延长货架期。此外，加工过程中被破坏的猕猴桃籽会通过释放酚类物和酶类加剧猕猴桃汁的褐变，其释放的脂类物质在加工贮藏中的氧化也会影响风味，因此不同非热加工条件下籽的定量影响及控制策略尚待深入研究。最后，应系统构建涵盖原料预冷、低温清洗、隔氧制汁、非热杀菌及冷链储运等环节的全程非热加工工艺，以实现猕猴桃汁加工技术的整体升级，推动产业高质量发展。

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2026年第47卷第17期

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doi: 10.13386/j.issn1002-0306.2025090119

接收时间：2025-09-12
首发时间：2026-10-24
出版时间：2026-09-01

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饶雷（1989−），男，博士，副教授，研究方向：非热加工与微生物安全，E-mail：rao.lei@cau.edu.cn。

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2种不同金属材料的力学参数

科 Family	属数 Number of genus	种数 Number of species	占总种数比例 Percentage of total species (%)	属 Genus	种数 Number of species	占总种数比例 Percentage of total species (%)
鹅膏菌科Amanitaceae	2	11	5.26	鹅膏菌属 Amanita	10	4.78
小菇科 Mycenaceae	2	12	5.74	丝盖伞属 Inocybe	5	2.39
多孔菌科 Polyporaceae	8	14	6.70	蜡蘑属 Laccaria	5	2.39
红菇科 Russulaceae	3	23	11.00	小皮伞属 Marasmius	6	2.87
				小菇属 Mycena	11	5.26
				光柄菇属 Pluteus	5	2.39
				红菇属 Russula	17	8.13
				栓菌属 Trametes	5	2.39

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