胡柚汁热处理过程柚皮苷变化特性  

Characteristic changes of naringin in grapefruit juice during heat treatment

作　　者：袁奇[1] 姚晓玲[1] 冯桂仁[1] 黄琴[1] 

机构地区：[1]湖北工业大学生物工程学院,武汉430068

出　　处：《食品科技》2012年第7期40-43,共4页Food Science and Technology

基　　金：科技部2010年度农业科技成果转化资金项目(国科发农[2010]297号);湖北省科技与开发项目(鄂财企发[2010]97号)

摘　　要：采用高效液相色谱法(HPLC)进行定量分析,研究了加热温度和加热时间对胡柚汁中柚皮苷含量的影响。试验结果表明:加热时间一定,随着加热温度的升高,柚皮苷含量呈总体上升趋势,在75～90℃之间变化明显。时间试验中,加热15min时,胡柚汁中的柚皮苷含量达到最大值。优化试验显示,加热时间是影响胡柚汁热加工中柚皮苷变化的主要因素,加热温度次之,采用高温度短时间的热处理方式有利于控制胡柚汁中柚皮苷的含量。The quantitative analysis was done by HPLC method, the research is about the effect of heating temperature and time on the content of naringin in grapefruit juice. Experiment results indicate that while the heating time is the same, the content of naringin increased with the rise of temperature, and it has a significantly increasing trend during 75 % and 90 %. In the MSTL, when the heating time reaching to 15 min, the content of naringin maximizing. The EVOP shows that heating time is the major factor which affects the change of naringin in grapefruit juice during its processing, followed by heating temperature, the application of high temperature and short time dispose model is good for controlling the content of naringin in grapefruit juice.

关 键 词：胡柚汁 热处理 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]