中文摘要：

研究了高压脉冲电场在不同电场强度（20-35kV／cm）处理时间（100—400μs）处理对草莓汁杀菌效果及其抗氧化活性的影响，还进一步比较了高压脉冲电场和传统热杀菌（95℃,30S）处理后和贮藏过程中草莓汁抗氧化活性的变化。结果表明：随着高压脉冲电场的电场强度和处理时间的增加，草莓汁抗氧化活性略有降低，但其损失程度比传统热杀菌小．且在储藏过程中保存较好。

英文摘要：

The effects of high-intensity pulsed electric fields in different levels of electric field intensity（20-35 kV/em） and treatment time （100-400 μs） on microbial inactivation and antioxidant activity of strawberry juice were investigated in this manuscript. The changes of antioxidant activity of strawben＇y juice immediately after pulsed electric fields and conventional thermal processing （95 ℃ ,30 s） treatments and during the storage were further investigated. The results showed that compared with the conventional thermal pasteurization methods, the antioxidant activity of strawberry juice was less affected initially after PEF processing and were maintained in higher quality throughout storage period.