乳酸菌原位生物降解胡柚果汁中柠檬苦素的研究  

Effect of In-situ Biodegradation on Limonin of Citrus Juice by Lactic Acid Bacteria

作　　者：罗水忠[1] 罗建平[1] 潘利华[1] 姜绍通[1] 

机构地区：[1]合肥工业大学生物与食品工程学院

出　　处：《农业机械学报》2008年第4期87-90,共4页Transactions of the Chinese Society for Agricultural Machinery

基　　金：安徽省自然科学基金资助项目(项目编号:050410301);合肥工业大学科学发展基金项目(项目编号:053001F);安徽省青年教师资助计划项目(项目编号:2006SP1022)

摘　　要：探讨了乳酸菌对常山胡柚果汁柠檬苦素的降解性能并对其降解条件进行了优化。结果表明,被试的乳酸菌中有5株能够以胡柚果汁为唯一生长基质进行细胞生长并转化柠檬苦素,其中1株对柠檬苦素的降解率大于50%。该菌株降解柠檬苦素的最适条件为:温度37℃、果汁原始pH值、250mL三角瓶装150mL果汁、静置培养,此时对柠檬苦素的降解率为66.7%。胡柚果汁经乳酸菌处理后柠檬苦素和柚皮苷含量大幅度降低,固形物和糖度稍有增加,但是pH值和可滴定酸度变化不大。There are kinds of nutrients including Vc in citrus juice. But naringin and limonin, the main bitter substances which are difficult to be accepted during drinking and thus limit the citrus further processing, were also found. The characteristic of limonin biodegradation in citrus juice by lactic acid bacteria was studied. A strain of streptococcus lactis had the maximum percentage of limonin biodegradation rate among the tested lactic acid bacteria. The limonin biodegradation rate of 66.7 % was obtained when the strain of streptococcus lactis was cultivated under the optimum conditions of the temperature of iuice at 37℃, the original pH of juice, the loading volume of 150 mL juice in 250 mL flask and stationary culture. It was also showed that treatment with lactic acid bacteria had much decrease in the concentrations of limonin and naringin, a little increase in the contents of the soluble solids and the Bx of sugar and little impairment of quality.parameters of citrus juice, including pH value and titratable acidity.

关 键 词：胡柚 柠檬苦素 生物降解 乳酸菌 工艺优化 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程] Q936[轻工技术与工程—食品科学与工程]