β-环糊精对柑橘类果汁脱苦效果的研究  

Effect of β-cyclodextrin on the Debit-ring of Citrus Juice

作　　者：徐国胜[1] 潘利华[1] 杨阳[1] 宛雯[1] 汪杨[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009

出　　处：《安徽农业科学》2006年第20期5366-5367,共2页Journal of Anhui Agricultural Sciences

基　　金：合肥工业大学科学发展基金项目(053001F)

摘　　要：研究了β-环糊精(-βCD)对柑橘类果汁脱苦的效果。结果表明,在45℃下果汁中添加0.5 g/100 mlβ-环糊精作用90 min,对柑橘类果汁脱苦效果良好。There were several kinds of nutrients including vitamin C, naringin and lemon in citrus juice and also the main bitter substances in citrus juice were also found. Because of the presence of those bitter compounds, the deep processing of citrus was limited and the citrus juice was difficult to be accepted during drinking. The effect of β--eyclodextrin on the de-bitter of citrus juice was studied. The results showed that there was a better de-bitter effect when the amount of 0.5 g/100 ml of β-eyelodextrin was added in juice at the temperature of 45 ℃ for 90 min reaction.

关 键 词：Β-环糊精 柑橘类果汁 柚皮苷 柠檬苦素 维生素C 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]