柑橘类果汁中柚皮苷的分析  

Analysis of Naringin in Citrus Fruit Juices

作　　者：李和生[1] 王鸿飞[1] 周石磊[1] 励迪平[1] 

机构地区：[1]宁波大学生命科学与生物工程学院

出　　处：《农业机械学报》2006年第4期76-79,90,共5页Transactions of the Chinese Society for Agricultural Machinery

基　　金：宁波市农业重大攻关项目(项目编号:2003C10007)

摘　　要：柚皮苷是柑橘汁中主要的苦味物质之一,其含量高低影响果汁的色泽、口味、稳定性等。通过分光光度法分析了9种柑橘类果汁中柚皮苷的含量,研究结果表明:胡柚汁中柚皮苷含量最高,为3.018g/L,芦柑汁中柚皮苷含量最低,为0.310g/L。在此基础上,用数学统计的方法对9种柑橘类果汁中柚皮苷含量差异性分析表明:脐橙汁与象山橘汁,柑汁与蜜柚汁柚皮苷含量无差别;柑汁比芦柑汁高,蜜柚汁比芦柑汁高,差异显著;其余种类果汁间柚皮苷含量均有极显著差异。Naringin is one of the key bitterness materials in orange juices and influences the color, taste and stability, etc. of orange juice. Naringin contents in 9 different orange juices were measured by the spectrophotometry methods. The results showed that the highest （3. 018 g/L） and lowest （0. 310 g/L） naringin content were in Hu shaddock and in citrus foonensis juice, respectively. Based on the analysis, the remarkable significance of naringin content in 9 juices was analyzed statistically. It has been shown that there was no difference between naringin content in navel orange and Xiangshan orange juices and between Mandarin and honeyed shaddock juices. There was remarkable significance of naringin content between Mandarin and citrus foonensis and between honeyed shaddock and citrus foonensis.

关 键 词：柚皮苷 果汁 柑橘 分析 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]