柑橘属果汁脱苦方法研究进展  

Advances in researches on debittering methods for citrus juice

作　　者：叶富饶[1] 冯姣[1] 

机构地区：[1]四川农业大学食品科学学院,四川雅安625014

出　　处：《饮料工业》2013年第7期8-12,共5页Beverage Industry

摘　　要：柑橘属(Citrus)果汁因其中含有柚皮苷和柠碱(柠檬苦素)2种苦味物质而影响其口感,如果不能全部或大部分去除,会严重阻碍柑橘加工业的进一步发展。目前柑橘类果汁的脱苦方法主要有吸附法、添加苦味抑制剂抑制法、固定化酶法、加热脱苦法等。综述了柑橘属果汁的苦味机理及脱苦机理、效果及商业应用前景,以期为柑橘果汁产业脱苦工艺提供参考。Citrus juice tastes poor because of 2 major bitter substances-naringin and limonin-in it. The further development the citrus industry will be seriously hindered if this problem cannot be solved. At present,the main debittering methods for citrus juice include adsorption,addition of bitterness inhibitors,（immobilized）enzymatic debittering and heating. A review was made on the mechanism of citrus juice bitterness,the mechanism and effects of citrus juice debittering,and the commercial prospects of the debittering methods to provide some references for debittering technology in the citrus juice industry.

关 键 词：柚皮苷 柠碱 脱苦方法 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]