响应面优化β-环糊精对佛手果汁脱苦效果的研究  

Debittering effect of β-cyclodextrin on bergamot fruit juice by response surface design

作　　者：梁秀媚 周爱梅[1] 杨慧[1] 刘冬英[1] 邱凯娜 陈树喜 陈汉民 

机构地区：[1]华南农业大学食品学院,广州510642 [2]广东展翠食品股份有限公司,潮州515634

出　　处：《食品安全质量检测学报》2014年第6期1847-1854,共8页Journal of Food Safety and Quality

基　　金：省部产学研结合重点项目(2012B091000003)~~

摘　　要：目的利用β-环糊精对佛手果汁进行脱苦,探讨了β-环糊精对佛手果汁的脱苦效果。方法在单因素实验的基础上,通过响应面设计确定最佳脱苦条件。结果β-环糊精添加量、温度、作用时间对佛手果汁脱苦均有显著影响;优化工艺条件为:β-环糊精添加量0.78g/100 mL,温度44℃,作用时间42 min。在该优化工艺条件下,柚皮苷和柠檬苦素的脱除率分别为22.12%和19.32%;同时,佛手果汁中Vc、多糖、黄酮的含量分别为7.01 mg/100mL、49.71 mg/100 mL和6.74 mg/100 mL。结论利用β-环糊精对佛手果汁进行脱苦的方法可行,效果明显。ABSTRACT:Objective To debitterize bergamot fruit juice byβ-cyclodextrin. Methods Based on the sin-gle factor experiment, the response surface design was used to determine the optimum debittering conditions. Results The addition level, operative temperature and time ofβ-cyclodextrin had significant influence on its debittering effect. The optimum debittering technology forβ-cyclodextir in was as follows:the addition level of 0.78 g/100 mL, the temperature of 44 ℃, and the time of 42 min. Under the optimal conditions, the naringin and limonin in bergamot fruit juice were removed by 22.12%and 19.32%respectively. And the concentration of vitamin C, polysaccharide, and flavone in the resultant juice amounted to 7.01 mg/100 mL, 49.71 mg/100 mL and 6.74 mg/100 mL, respectively. Conclusion The method for debitterize bergamot fruit juice byβ-cyclodextrin is feasible, and the effect is obvious.

关 键 词：Β-环糊精 佛手果汁 柚皮苷 柠檬苦素 响应面设计 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]