柑橘类果汁苦味物质去除方法的研究进展  

The Study of Methods of Removing Bitter in Citrus Juice

作　　者：赖崇德[1] 涂晓赟[1] 张智平[1] 倪国荣[1] 涂国全[1] 

机构地区：[1]江西农业大学生物科学与工程学院,江西南昌330045

出　　处：《江西科学》2007年第6期720-725,共6页Jiangxi Science

基　　金：国家创新基金项目(04C26213600633);江西农业大学青年科学基金资助。

摘　　要：柠檬苦素和柚皮苷等物质是柑橘类果汁中主要的苦味物质,果汁中因含有这类物质而具有苦味,因而会明显降低柑橘类果汁的口感和品质。通过吸附法、固定化酶法等方法可以将其去除。本文综述了柑桔果汁的苦味机理,苦味物质的去除方法。Limonin and Naringin are the main bitters in citrus juice, so the citrus juice may become bitter. And they can decrease the quality of citrus juice. These bitters can be removed by the ways of absorption, immobilized enzyme and the other methods. This paper has introduced the bitter mechanisms of citrus juice and some debitterizing methods.

关 键 词：柑桔果汁 类柠檬苦素 柚皮苷 脱苦方法 

分 类 号：S666.9[农业科学—果树学] TS275.5[农业科学—园艺学]