柑桔类果汁的酶法脱苦研究进展  

Enzymatic Method of Removing Bitter in Citrus Juice

作　　者：文蓉[1] 黎继烈[1] 崔培梧[1] 杨杰[1] 黄凌[1] 

机构地区：[1]中南林业科技大学生命科学与技术学院,湖南长沙410004

出　　处：《北方园艺》2009年第3期130-133,共4页Northern Horticulture

摘　　要：类柠檬苦素和柚皮苷是柑桔类果汁中的主要苦味成分,会明显的降低柑桔类果汁的品质。对柑桔类果汁的苦味形成的机理及酶法脱苦的研究进展进行了综述。Limonin and Naringin are the main bitters in citrus juice, which decreased the quality of citrus juice. In this paper, Bitterness in citrus juice and its forming mechanism was introduced. And enzymatic method for the removal of bitterness was discussed.

关 键 词：柑桔汁 酶法脱苦 类柠檬苦素 柚皮苷 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]