柑橘果酒中的类柠檬苦素及其脱除方法综述  

A Review of Limonoids in Citrus Wine and Debittering Methods

作　　者：胡小琴 刘伟 许弯 胡梓妍 张菊华 HU Xiao-qin;LIU Wei;XU Wan;HU Zi-yan;ZHANG Ju-hua(Long Ping Branch,Graduate School of Hunan University,Changsha 410125,PRC;Hunan Agricultural Product Processing Institute,Changsha 410125,PRC)

机构地区：[1]湖南大学研究生院隆平分院,湖南长沙410125 [2]湖南省农产品加工研究所,湖南长沙410125

出　　处：《湖南农业科学》2019年第8期128-132,共5页Hunan Agricultural Sciences

基　　金：湖南省重点领域研发计划(2019NK2041)

摘　　要：类柠檬苦素是引起柑橘果酒后苦味的重要因素,综述了类柠檬苦素的结构、功能、苦味产生机理以及近年来国内外脱除柠檬苦素类化合物的有效方法,为柑橘果酒脱苦工艺的发展提供依据。Limonoids are important factors causing the bitter taste of citrus wine.In this paper,the structure,function,bitterness mechanism of limonoids and the effective methods of removing limonoids at home and abroad in recent years are reviewed,in order to provide theoretical basis for the development of debittering technology.

关 键 词：柑橘果酒 柠檬苦素类化合物 脱苦 综述 

分 类 号：TS262.7[轻工技术与工程—发酵工程]