柑橘类果汁脱苦方法研究综述  

A Review on Research of the Removal of Bitterness in Citrus Juices

作　　者：左安连 毛海舫 李琼[1] 李云霞[1] 

机构地区：[1]上海香料研究所,上海200232 [2]嘉兴市中华化工有限责任公司,浙江314006

出　　处：《香料香精化妆品》2008年第3期33-39,共7页Flavour Fragrance Cosmetics

摘　　要：柚皮苷和柠碱是柑橘类果汁的主要苦味物质,其存在明显影响了柑橘果汁的品质,文中介绍了柑橘果汁的几种主要脱苦方法,并对今后柑橘汁脱苦法进行了展望。Naringin and Limonin are the main bitter compounds of the citrus fruit juices.Their existence obviously affects the quality of citrus juices.This article introduced several mainly methods used to remove the bitterness in citrus juices.Meanwhile,it forecasted the methods of removal of bitterness in citrus juices in the future.

关 键 词：柑橘果汁 柚皮苷 柠碱 脱苦 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]