热处理与胡柚汁中柠檬苦素变化的相关性分析  

Correlation analysis between thermal treatment and contents change of limonin in grapefruit juice

作　　者：冯桂仁[1] 姚晓玲[1] 袁奇[1] 黄琴[1] 

机构地区：[1]湖北工业大学生物工程学院,湖北武汉430068

出　　处：《食品与机械》2012年第4期26-28,共3页Food and Machinery

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

摘　　要：采用高效液相色谱法进行定量分析,研究热处理温度及时间对胡柚汁中柠檬苦素含量的影响。结果表明:在热处理时间一定时,随着处理温度的升高,胡柚汁中柠檬苦素的含量呈较稳定上升趋势,但85～90℃时含量基本不变,90℃后又转而增加;在热处理温度一定时,随着处理时间的延长,柠檬苦素含量总体上升但增加速率逐渐变小,总含量趋于稳定。两因素四水平完全试验结果显示,处理时间是影响胡柚汁热加工中柠檬苦素含量变化的主要因素,加热温度次之;在较高处理温度(85～95℃)时,随着加热时间的延长,各个处理温度下柠檬苦素的含量有逐渐达到一个集中区域的趋势。The effect of heating temperature and time on the content of limonin in grapefruit juice was evaluated. Limonin was analyzed by HPLC. The results indicated that while the time was fixed, the content of limonin in juice had a stable increasing trend with the raise of temperature; the content had a basically remained level form 85 ℃ to 90 ℃ , and it increased after that. While the temperature was confirmed, the content of limonin in juice increased with the exten- sion of time, but the increasing speed decreased gradually. The two factors and four levels full-experiment showed that heating time was the major factor which affected the change of limonin in grapefruit juice during its processing, followed by heating temperature; during the high processing temperature（85-95℃）, the content of limonin that within every heating temperature gradually reached a stable val ue with the extension of time.

关 键 词：胡柚汁 热处理 柠檬苦素 高效液相色谱 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]