为研究高压二氧化碳对鲜榨西瓜汁的杀菌效果及对风味的影响,采用高压二氧化碳（HPCD）技术对鲜榨西瓜汁进行处理。以95℃、1min热处理西瓜汁作为对照,考察30MPa、60min HPCD处理对西瓜汁中菌落总数、霉菌和酵母菌总数及典型风味化合物含量的影响;并探讨两种处理西瓜汁在4℃、30d贮藏过程中上述指标的变化情况。结果表明：95℃、1min热处理的杀菌效果略好于30MPa、60min HPCD处理,采用两种处理西瓜汁的微生物指标均符合《果、蔬汁饮料卫生标准》的要求;并且保质期满足鲜榨西瓜汁的消费要求。30MPa、60min HPCD处理对西瓜汁的典型风味化合物含量影响较小;贮藏过程中风味变化也较小。总体看来,HPCD处理更适合于鲜榨西瓜汁的加工。%In this study, the effect of high pressure carbon dioxide （HPCD） on the microbial indexes and flavor of fresh watermelon juice was investigated. The total bacteria, mold and yeast count, and typical flavor compounds of watermelon juice after treated with HPCD for 60 min at 30 MPa were analyzed and compared to those of samples thermally treated at 95℃ for 1 rain. Microbial analysis was carried out on watermelon juice during 30 days of storage at 4 ℃.The results showed that better sterilization results were achieved by the thermal treatment than the HPCD treatment. The microbial indexes of watermelon juice samples sterilized by the different treatment methods were in line with the requirement of the national standard Hygienic Standard for Fruit and Vegetable Juice and could meet consumer demands for fresh watermelon juice within the shelf life. The HPCD treatment had little impact on typical flavor compounds of watermelon juice and little changes were observed during storage. In general, HPCD treatment is more suitable than heat treatment for fresh watermelon juice production.
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