6个甜橙品种果汁的后苦味分析  

Delayed Bitterness of Six Sweet Oranges(Citrus sinensis Osbeck)

作　　者：丁帆[1] 刘宝贞[1] 邓秀新[1] 王壮[1] 谢宗周[1] 方贻文 徐娟[1] 

机构地区：[1]华中农业大学作物遗传改良国家重点实验室/园艺植物生物学教育部重点实验室/华中农业大学园艺林学学院,武汉430070 [2]江西省赣州市柑橘科学研究所,赣州341400

出　　处：《华中农业大学学报》2010年第4期497-501,共5页Journal of Huazhong Agricultural University

基　　金：湖北省杰出青年人才项目(2009CDA126);农业部公益性行业科技专项(3-7);NSFC创新团队项目(30921002)资助

摘　　要：选取了6个甜橙(Citrus sinensis Osbeck)品种,利用高效液相色谱法检测其果实榨汁后放置过程中柠檬苦素的含量变化,评价后苦味的差异;并分析了鹿寨蜜橙果汁中电子舌检测的苦味值与柠檬苦素含量的相关性。结果表明:在榨汁后的0～32 h内,兴国甜橙3-5中柠檬苦素含量变化最不稳定,经4次显著增加后达到(9.03±0.21)mg/L的较高水平,最终含量与塔罗科血橙的差异不显著,后苦味增加明显;纽荷尔脐橙的后苦味现象最明显,其柠檬苦素含量在28～30 h时出现最大的增长,达(11.12±1.94)mg/L,不利于果汁加工;佛罗斯特夏橙、红夏橙和鹿寨蜜橙在30 h内只增加2.37～2.79 mg/L,达到3.55～4.18 mg/L的较低水平,低于6 mg/L的阈值,有利于果汁加工。因此,兴国甜橙3-5和塔罗科血橙若用于橙汁加工均须经过脱苦过程。柠檬苦素含量的动态变化表明,若尽早在室温放置24 h前抑制柠檬苦素-D-环内酯水解酶的活性,可能会减轻甜橙汁的后苦味。鹿寨蜜橙果汁中,电子舌检测的苦味值与柠檬苦素含量线性相关(r=0.85)。此外,对电子舌预测后苦味方面的应用进行了讨论。After juice squeezing as standing time prolonged,limonin content changes were determined with HPLC to evaluate delayed bitterness of six sweet oranges（Citrus sinensis Osbeck）.The correlation between limonin content in Luzhai sweet orange and the bitterness intensity measured by electronic tongue were analyzed as well.Results showed that during the period of 0-32 h after squeezing,limonin content of juice from Xingguo sweet orange 3-5 underwent significant increase four times to reach a relative high level of（9.03±0.21） mg/L,the same level as that of juice from Tarocco blood orange at 32 h,which then developed a distinctive delayed bitterness in both cultivars.As a bad trait in juice processing,the most serious delayed bitterness was attributed to juice from Newhall navel orange,of which limonin content underwent a significant and the largest increase during 28-30 h and climbed up to（11.12±1.94） mg/L.However,the contents of Frost Valencia orange,Rohde Red Valencia orange and Luzhai sweet orange increased 2.37-2.79 mg/L only at 30 h after squeezing,maintained at the lowest level of 3.55-4.18 mg/L,lower than the threshold of limonin content in juice processing.Thus,debittering will be needed when using Xingguo sweet orange 3-5 and Tarocco blood orange as juice processing cultivars.The results also showed that if measures were taken to inhibit the enzyme activity of limonin D-ring lactone hydorlase before 24 h after juice squeezing,delayed bitterness would be decreased.The application of electronic tongue in delayed bitterness prediction was discussed.

关 键 词：甜橙 后苦味 柠檬苦素 电子舌 

分 类 号：S666.409.3[农业科学—果树学]