【摘要】 [目的]针对传统热杀菌对黄金茶饮料品质的负面影响，系统评估超高压处理对黄金茶饮料微生物灭活、理化特性及挥发性香气成分的综合影响，并优化其非热力加工工艺。[方法]采用不同压力—时间组合对黄金茶饮料进行超高压处理，监测微生物指标，构建微生物失活动力学模型；分析各理化指标（茶多酚、游离氨基酸、可溶性总糖、pH及色泽）的变化，并进行感官评分以确定最佳工艺参数；同时利用顶空固相微萃取—气相色谱—质谱联用技术（HS-SPME-GCMS）解析超高压处理前后挥发性香气成分的演变规律。[结果]Weibull模型能更准确地描述微生物的非对数失活过程。在400 MPa、5 min的优化条件下，菌落总数降至（8±2） CFU/mL，完全符合国家饮料卫生标准，且感官综合评分最高，能最大程度保留产品色泽与滋味。香气分析表明，超高压处理使部分花香与清香物质如壬醛（下降86.2%）、芳樟醇（下降65.3%）减少，β-月桂烯等熟甜物质增加，香气由“清新花香型”转向“熟甜型”，且未产生典型热致异味。[结论]超高压处理（400 MPa、5 min）可有效灭活黄金茶饮料中的微生物，较好地保持茶饮料的香气协调性，避免风味失真，是一种可行的非热力加工技术。更多还原

【Abstract】 [Objective] To systematically evaluate the comprehensive effects of high-pressure processing(HPP) on microbial inactivation, physicochemical properties, and volatile aroma compounds of golden tea beverage, and to optimize a non-thermal processing technique, in response to the negative impact of conventional thermal sterilization on its quality. [Methods] Golden tea beverage was treated under different pressure-time combinations using HPP. Microbial indicators were determined, and microbial inactivation kinetic models were established. Changes in physicochemical properties(tea polyphenols, free amino acids, total soluble sugars, pH, and color) were analyzed, and sensory evaluation was conducted to determine the optimal processing parameters. Meanwhile, volatile aroma compounds before and after HPP were characterized using headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS). [Results] The Weibull model more accurately described the non-log-linear inactivation behavior of microorganisms. Under the optimal condition(400 MPa for 5 min), the total viable count decreased to(8±2) CFU/mL, fully meeting national beverage hygiene standards, while achieving the highest overall sensory score and maximizing the retention of color and taste. Aroma analysis showed that HPP reduced certain floral and fresh compounds, such as nonanal(decreased by 86.2%) and linalool(decreased by 65.3%), while increasing ripe-sweet compounds such as β-myrcene. The aroma profile shifted from a "fresh floral" type to a "ripe-sweet" type, without generating typical heatinduced off-flavors. [Conclusion] HPP(400 MPa for 5 min) effectively inactivated microorganisms in golden tea beverage, better maintained aroma harmony, and avoided flavor distortion, demonstrating its feasibility as a non-thermal processing technology.更多还原