柚皮苷酶对琯溪蜜柚果汁脱苦效果工艺优化  

Optimization of Naringinase Treatment for Debittering of Citrus grandis(L.) Osbeck cv. Guanximiyou Juice

作　　者：黄高凌[1,2] 倪辉[1,2] 胡阳[1,2] 郭飞飞[1] 蔡慧农[1,2] 

机构地区：[1]集美大学生物工程学院,福建厦门361021 [2]厦门市食品生物工程技术研究中心,福建厦门361021

出　　处：《食品科学》2010年第8期70-73,共4页Food Science

基　　金：福建省自然科学基金项目(B0610030);厦门市科技计划项目(3502Z20063016)

摘　　要：以琯溪蜜柚果汁为对象,研究在不同条件下柚皮苷酶对蜜柚果汁的脱苦效果。采用HPLC测定柚皮苷含量,通过单因素试验分别考察加酶量、温度、酶解时间及pH值对柚皮苷酶酶解反应的影响,在单因素试验基础上以柚皮苷脱除率为指标进行正交试验,确定最佳工艺条件:酶解温度60℃,酶活7.4U/mL柚汁,酶解时间100min,pH3.6。在此条件下琯溪蜜柚果汁的柚皮苷脱除率达97%以上。In the present study,naringinase,an enzyme that hydrolyzes naringin responsible for bitter taste,was used to debitter Citrus grandis（L.） Osbeck cv.Guanximiyou（Guanxi pomelo） juice.To maximize the removal rate of naringin from Guanxi pomelo juice,major hydrolysis parameters including enzyme dosage,reaction temperature and time and pH were investigated by single factor and orthogonal array design methods.Naringin in Guanxi pomelo juice was analyzed by reversed phase high performance liquid chromatographic method.Results indicated that a maximum removal rate of naringin of more than 97% was achieved by using 7.4 U/mL of naringinase to treat Guanxi pomelo juice for 100 min at 60 ℃ and pH 3.6.

关 键 词：琯溪蜜柚 果汁 柚皮苷酶 柚皮苷 脱苦 

分 类 号：Q556[生物学—生物化学] TS255.44[轻工技术与工程—农产品加工及贮藏工程]