几种柑橘类果汁中主要苦味物在加工过程中含量变化的研究  

Studies on Change of the Bitter Substances Contents in Citrus Juice during Processing

作　　者：邬应龙[1] 胡阳[2] 黄高凌[2] 倪辉[2] 蔡慧农[2] 

机构地区：[1]四川农业大学食品科学系,四川雅安625014 [2]集美大学生物工程学院,厦门361021

出　　处：《中国食品学报》2008年第5期104-108,共5页Journal of Chinese Institute Of Food Science and Technology

基　　金：福建省自然科学基金项目(No.2006J0076)

摘　　要：目的:研究榨汁温度、热处理、过滤等加工技术对几种柑橘类果汁主要苦味成分的影响,为脱苦工艺提供试验依据。方法:采用高效液相色谱法检测3种柑橘类果汁中柚皮苷和柠檬苦素类化合物的含量,比较不同的预处理方式、加热温度、加热时间对其含量的影响。结果:不同品种的柑橘果汁的主要苦味物质含量差别较大,果实预冷至4℃后榨汁可减少苦味,果汁苦味物随热处理温度的升高而增加,同时柚皮苷和柠檬苦素类化合物的含量分别在加热至20min和15min时达到最大值。结论:榨汁温度、热处理、过滤等加工技术对柑橘类水果的苦味物质含量具有重要的影响,控制适宜的工艺参数有利于减少果汁中苦味物质的含量。该研究对于柑橘果汁的脱苦工艺具有重要的参考价值。Object： To study on the effect of different squeezing juice temperature, thermal process and filtration on the contents of naringin and limonoids in Citrus juice. Method： the effect of different pretreatment, beating temperature and heating time on the contents of the bitter substances was compared through the determination of naringin and limonoids contents in three citrus juices by HPLC. Result： contents of bitter substances in different citrus juice bad a more difference, squeezing juice from cold-stored fruits could reduce bitterness, and when the temperature of thermal process is higher, the contents of bitter substances will be higher, and the contents of nafingin and limonids were the highest at heating 20 min and 15min respectively. Conclusion： Processing technique, including squeezing temperature, heating treatment, filtration etc., bad an important effect on the bitter substances contents in citrus juice. Control technology parameter is beneficial to reduce bitter substance content. The studies provide the theoretical evidence for the debittering of citrus juice.

关 键 词：柑橘汁 柚皮苷 柠檬苦素类 加工 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]