The effects of ultrahigh pressure on the the main functional components (total phenolics, dopamine and total flavonoids), minerals (K, Mg, P and Ca), the numbers of total bacteria and total fungi, and aroma compositions in the banana fruit wine. The results showed that the numbers of total bacteria and total fungi were decreased with the increase of pressure level and pressure-holding time. The numbers of total bacteria and total fungi were decreased to 10 cfu/mL after pressure treatment at 300 MPa for 6 min. After treated at 300 MPa for 6 min, the retention rates of the total phenol, dopamine and total flavonoids in banana fruit wine were 61.41%, 81.65%and 89.44%respectively, and the retention rates of K, Mg, P and Ca were respectively 90.00%, 64.66%, 86.13%, 60.80 %. Ultrahigh pressure treatment can change the aroma compositions and contents in banana fruit wine. Under the ultrahigh pressure treatment of 300 MPa for 6min, the detection rate was decrease by 52 kinds of aroma components and main ingredient reduced by 6 kinds. The aroma compounds in banana fruit wine were mainly alcohols and esters, the relative content of alcohols increased significantly and the relative content of esters decreased, the content of ethyl acetate significantly was improved.%采用超高压技术处理香蕉果酒,首先研究了不同压力和不同处理时间对真菌总数和细菌总数的影响.然后在300 MPa压力下处理6 min,研究了其对香蕉果酒的主要功能成分(总酚、多巴胺和总黄酮)、矿物质(K、Mg、P和Ca)和香气成分的影响.结果发现:超高压处理后,真菌总数和细菌总数随处理压力的增加和处理时间的延长呈下降趋势;在300 MPa压力下处理6 min,香蕉果酒中的细菌总数和真菌总数均降至10 cfu/mL以下.香蕉果酒中总酚、多巴胺和总黄酮在酒中的保留率分别为61.41%、81.65%、89.44%.K、Mg、P和Ca等矿物质在香蕉果酒中的保留率分别为90.00%、64.66%、86.13%、60.80%;香蕉果酒中的香气化合物主要以醇类和酯类为主,超高压处理改变了香蕉果酒中香味物质的含量与组成,在300 MPa压力下处理6 min后,香气成分检出率减少52种,主要成分减少6种,醇类物质相对含量显著增加,酯类物质相对含量减少,其中乙酸乙酯含量大幅提高.
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