β-环糊精对柠檬汁脱苦效果的研究  

Effect of β-cyclodextrin on the debittering of lemon juice

作　　者：贺红宇 高佳[1] 汤浩茹[2] 朱永清[1] 罗芳耀 李华佳[1] 曾晓丹[1] 

机构地区：[1]四川省农业科学院农产品加工研究所,成都610066 [2]四川农业大学园艺学院,雅安625014

出　　处：《食品科技》2013年第12期100-104,共5页Food Science and Technology

基　　金：四川省财政基因工程专项项目(2011JYGC12-033)

摘　　要：研究了添加β-环糊精包埋剂法对鲜榨柠檬汁的最优脱苦工艺。以柚皮苷和柠檬苦素脱除率及营养成分Vc损失率为评价指标,分别考察了β-环糊精添加量、作用温度、作用时间对柠檬汁脱苦效果的影响。在单因素实验基础上,通过正交实验得出鲜榨柠檬汁β-环糊精包埋脱苦最优工艺为:β-环糊精添加量5 g/L,作用温度40℃,作用时间90 min条件下,柚皮苷和柠檬苦素脱除率达20.16%和66.74%,Vc损失率为5.33%,脱苦效果好。The strain based integrated continuous variables were introduced and used to describe the evolution of damage. The shear nonlinearity of the composite materials was taken into considerations by introducing a nonlinear damage factor in the constitutive equations. The proposed continuum damage model was then implemented into the ABAQUS via VUMAT. The method to determine the parameters was explained in detail. Damage parameters which cannot be obtained by experiment were identified by using the genetic algorithms. The individual fitness was defined by the difference between the experimental and simulated load displacement curves. The parameters inversion method was carried out by the developed MATLAB program to call ABAQUS to perform the finite element analysis. A common composite laminated plate with a hole was selected to identify parameters by using the proposed model. Numerical results reveal the feasibility of the proposed parameter identification method.

关 键 词：β一环糊精 柠檬汁 柚皮苷 柠檬苦素 VC 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]