柚皮苷酶脱苦工艺优化及对金桔汁品质的影响  

Optimization of Naringinase Debittering and Effect on Nutritional Quality of Kumquat Juice

作　　者：盛金凤[1,2] 何雪梅 孙健[1,2] 零东宁 李丽[1,2] 李昌宝 SHENG Jinfeng;HE Xuemei;SUN Jian;LING Dongning;LI Li;LI Changbao(Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences,Nanning 530007;Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology,Nanning 530007)

机构地区：[1]广西农业科学院农产品加工研究所,南宁530007 [2]广西果蔬贮藏与加工新技术重点实验室,南宁530007

出　　处：《食品工业》2019年第7期126-131,共6页The Food Industry

基　　金：广西科技重大专项(桂科AA17204038);2014年国家中组部“万人计划”青年拔尖人才项目(组厅字[2015]48号);‘八桂学者’工程专项经费([2016]21);广西农业科学院科技基本业务费团队项目(桂农科2015YT86)

摘　　要：为优化柚皮苷酶对金桔汁的脱苦工艺,试验采用单因素试验,考察了酶用量、pH、酶解温度和酶解时间对柚皮苷酶脱苦效果的影响。在此基础上采用响应面分析优化柚皮苷酶脱苦工艺条件,并通过VC、可溶性固形物、氨基酸等营养成分保留率,评价脱苦方法对金桔汁品质的影响。响应面法分析显示,各因素对脱苦率的影响均达到显著水平,但因素间的交互作用未达到显著水平,经优化的柚皮苷酶脱苦的最优工艺参数为:酶添加量0.6g/L, pH 4.2,酶解温度51℃,酶解时间93 min。在此条件下,脱苦率为81.74%。柚皮苷酶脱苦法处理30 d后的金桔汁,其VC含量下降25.9%,总氨基酸含量下降10.2%,可溶性固形物和总酸含量下降5%和3%。柚皮苷酶脱苦法对金桔汁营养成分影响较小。柚皮苷酶对金桔汁脱苦率影响高,对营养品质影响小,操作简单,是一种行之有效的脱苦方法。The naringinase debittering parameters on kumquat juice were optimization. On the basis of single factor experiment, the effects of enzyme dosage, pH, temperature and time on debittering rate were investigated. The response surface analysis(RSA) was used to optimize the naringinase debittering technology. Vitamin C, soluble solids, total acid and amino acid retention rate of kumquat juice treated by naringinase debittering were also carried out to evaluate the debittering method effect on nutritional quality. Response surface analysis showed that the effects of various factors on the debittering rate were significant, but the interaction was not significant. The optimal parameters of naringinase debittering were enzyme dosage of 0.6 g/L, pH 4.2, enzymatic hydrolysis temperature 51℃, and enzymolysis time 93 min. Under this condition, the debittering rate was 81.74%. Kumquat juice treated by naringinase debittering after 30 d, the VC content decreased by 25.9%, the total amino acid content decreased by 10.2%, and soluble solids and total acid content decreased by 5% and 3%, respectively.Naringinase debittering method had no significant effect on kumquat juice taste and nutrition. Naringinase debittering method had high debittering rate and little effect on nutritional quality of kumquat juice, which was a suitable and effective debittering method for kumquat juice.

关 键 词：金桔 柚皮苷酶 响应面分析 脱苦率 营养品质 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]