不同甜橙品种果汁中柠檬苦素含量的变化  

The analysis of limonin content change in orange juice made from different cultivars of Citrus sinensis Osbeck

作　　者：李一兵[1] 龚桂芝[1] 彭祝春[1] 王艳杰[1] 王炯[1] 洪棋斌[1] 

机构地区：[1]西南大学柑桔研究所/中国农业科学院柑桔研究所,国家柑桔工程技术研究中心,重庆400712

出　　处：《食品与发酵工业》2017年第2期201-205,共5页Food and Fermentation Industries

基　　金：国家科技支撑计划2013(BAD02B02);重庆市基础与前沿研究计划(cstc2014jcyj A80037)

摘　　要：为了减少柠檬苦素对橙汁品质的影响,为橙汁加工的原料品种和加工时间选择提供参考,对20个甜橙品种的鲜榨果汁与巴氏灭菌果汁,在7个不同成熟期,采用高效液相色谱法检测了柠檬苦素和诺米林含量。结果表明:各成熟阶段的所有测试甜橙品种的鲜榨果汁与巴氏灭菌果汁均能检测到柠檬苦素,巴氏灭菌果汁中柠檬苦素含量更高,平均是鲜汁的约2倍;随着果实的成熟,柠檬苦素含量总体逐步降低,到11月中旬时,试验甜橙品种的鲜榨果汁与巴氏灭菌果汁的柠檬苦素含量已低于人的苦味阈值,适于橙汁加工;不同甜橙品种甚至不同脐橙品种之间,柠檬苦素的含量存在明显差异;诺米林含量与柠檬苦素含量呈现类似变化,但含量更低,不是导致橙汁苦味的主要因素。此外,短期的冷冻贮藏对柠檬苦素的含量影响不大。To avoid the negative effect of limonin on orange juice and to set a reference for the selection of sweet orange varieties and their mature stage for juice processing, the contents of limonin and nomilin in fresh juice and pasteurized juice of 20 euhivars of Citrus sinensis Osbeck at seven different mature stages were analyzed using high performance liquid chromatography. The results were as follows： Limonin can be detected in fresh juice and pasteurized juice from all sweet orange cuhivars at all tested mature stage. The content of limonin in pasteurized juice is higher and about 2 times of that in the fresh juice. Along the ripening of the fruit, the content of the limonin gradually decreased. Until mid-November, the limonin content of fresh juice and pasteurized juice in most sweet orange cuhivars has fallen below the bitterness threshold for common people. Therefore, mid-November is a better time for orange juice processing of most cultivars. The content of limonin existed significant differences among tested varieties of sweet orange and even among the navel orange. The change of nomilin contents was very similar to limonin, but its content is much lower than limonin and is not the main factor of juice bitterness. In addition, a short term frozen storage had little effect on limonin content change in orange juice.

关 键 词：甜橙汁 柠檬苦素 诺米林 后苦味 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]