福建农业学报2016，Vol.31Issue(8)：886-891,6.DOI:10.19303/j.issn.1008-0384.2016.08.018
酶法脱苦对琯溪蜜柚汁主要苦味物质及营养风味的影响
Effects of Enzyme Application on De-bittering and Nutrient Retentionfor Guanxi Pomelo Juice
摘要
Abstract
To effectively remove the bitter taste (e.g.,from substances such as naringin and limonin)while retaining nutrients (e.g.,vitamin C)in Guanxi pomelo juice,an enzymatic process was investigated.The enzymeaddition, reaction temperature,treatment time,and juicepH of the process were optimized by a single factor and orthogonal array design experiment.The results indicated that by using 0.8 g · L-1 of naringinase in thepomelo j uice at itsnatural pH and 45℃ for 1 h,the removal ratesup to 90.25% on naringin and87.09% on limonin could be achieved,while the loss on vitamin Cminimized to 11.33%.关键词
琯溪蜜柚汁/酶解脱苦/柚皮苷/柠檬苦素/维生素CKey words
Guanxi pomelo j uice/enzymatic de-bittering/naringin/limonin/vitamin C分类
生物科学引用本文复制引用
黄颖颖,陆东和,杨成龙,陈慎..酶法脱苦对琯溪蜜柚汁主要苦味物质及营养风味的影响[J].福建农业学报,2016,31(8):886-891,6.基金项目
科技部科技型中小企业技术创新基金项目(14C26213501793、12C26243503676、13C26243502984) （14C26213501793、12C26243503676、13C26243502984）
福建省科技计划项目---省属公益类科研院所基本科研专项(2010R1017-2、2015R1015-5) （2010R1017-2、2015R1015-5）
