β-葡萄糖苷酶对胡柚汁脱苦效果的研究  

Effects of β-glucosidase on Citrus Juice Debittering

作　　者：潘利华[1] 罗水忠[1] 杨阳[1] 罗建平[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：《食品科学》2007年第12期125-128,共4页Food Science

基　　金：安徽省自然科学基金项目(050410301);合肥工业大学科学发展基金项目(053001F)

摘　　要：胡柚汁营养丰富,但也有柠檬苦素、柚皮苷等苦味物质。由于这些苦味物质的存在,限制了胡柚的深加工和消费者的需求。本实验利用β-葡萄糖苷酶对胡柚果汁进行了脱苦研究。结果表明,在50℃下pH5的胡柚汁中添加200U/Lβ-葡萄糖苷酶作用60min,对胡柚果汁脱苦效果良好,而对VC等营养成分的损失不明显。There are many kinds of nutrients including vitamin C in Citrus juice. But naringin and limonin, the main bitter substances in Citrus juice are also determined. Because of the presence of these bitter compounds, the further processing of Citrus is limited and the C/trus juice is difficult to be accepted for beverage. The effects of β-glucosidase on the debitering and the vitamin C holding of Citrus juice were studied. The results showed that there are optimal debitering effects and fewer losses of nutrients, when the amount of β-glucosidase is 200 U/L juice with the temperature of juice 50 ℃, the pH ofj uice 5.0, and the time of reaction 60 min.

关 键 词：Β-葡萄糖苷酶 胡柚 柚皮苷 柠檬苦素 VC 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]