活性炭-超声波联合处理对蜜柚果汁脱苦效果的研究  

Study on debitterize performance of ultrasonic-activated carbon on grapefruit juice

作　　者：顾苗青[1,2] 冯赛男[1] 余小林[1] 李娇娇[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]华南理工大学轻工与食品学院,广东广州510641

出　　处：《食品与机械》2013年第1期36-41,共6页Food and Machinery

基　　金：广东省农业科技攻关项目(编号:2009B020408003)

摘　　要：以梅州蜜柚为试验材料,比较传统的活性炭吸附法与活性炭-超声波联合两种处理方法的脱苦效果。结果表明:活性炭-超声波联合处理对柚皮苷的去除率高于活性炭单一处理;通过响应面优化得出活性炭-超声波联合处理的最佳工艺参数为活性炭添加量1.8%、处理温度45℃、处理时间38 min、超声功率120 W,柚皮苷脱除率平均值为83.57%,RSD(n=5)为0.9%,与理论预测值(83.63%)相比误差仅为0.06%;处理后柚子汁的糖、酸、VC含量有所下降。Abstract=The study takes Meizhou Grapefruits as experimental mate rials, compared the traditional method of activated carbon with ad sorption activated carbon combined with ultrasound technology kinds of method in debitterize effect. The experimental results showed that ultrasonic combined with activated carbon technology of naringin re- moval rate was higher than the single use of activated carbon adsorp tion. And through the response surface optimization of the ultrasonic combined with activated carbon technique, the optimal dehitterize processes conditions were as followed： activated carbon dosage 1.8%, effect of temperature 45 ℃, reaction time 38 min, ultrasound power 120W, and the average naringin removal rate reached 83.57%, RSD is 0.9%, only error 0.06% to the theoretical predie ted values （83.63%）.

关 键 词：蜜柚果汁 活性炭 超声波 脱苦 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]