柑橘果汁中的苦味物质及脱苦技术研究进展  

Bitter substances and progress of debittering technology in citrus juice

作　　者：张娜威 潘思轶 范刚 任婧楠 ZHANG Nawei;PAN Siyi;FAN Gang;REN Jingnan(Key Laboratory of Environment Correlative Dietology of Ministry of Education/College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China)

机构地区：[1]华中农业大学食品科学技术学院/环境食品学教育部重点实验室,武汉430070

出　　处：《华中农业大学学报》2021年第1期40-48,共9页Journal of Huazhong Agricultural University

基　　金：“十三五”国家重点研发计划专项(2017YFD0400101);湖北省重点研发计划项目(2020BBA049)。

摘　　要：柑橘汁富含多种矿物质和维生素,具有较高的营养价值,但柑橘类果汁中的苦味脱除一直都是柑橘加工业面临的主要问题。少量苦味能够赋予柑橘汁特定的风味,但苦味过强就会影响产品的品质和销售。本文概述了造成柑橘汁“即时”苦味的柚皮苷和“延迟”苦味的柠檬苦素的生化特性、结构及参与其分解代谢途径的酶,讨论了近年来用于脱苦的不同物理、化学和生物技术方法研究进展,简述了相应的脱苦机制及存在的优缺点,并对未来柑橘脱苦技术的发展趋势做出展望。Citrus juice is rich in various minerals and vitamins and has high nutritional value.However,the debittering in citrus juice has always been a main problem faced by the industry of processing citrus.A small amount of bitterness can provide a specific flavor for citrus juice,but the strong bitterness will affect the quality and sales of citrus products.We overviews the biochemical properties,structure,enzymes involved in the catabolic pathway of naringin causing the‘immediate’bitterness and limonin causing‘delayed’bitterness of citrus juice.It discusses the progress of different physical chemistry and biotechnology of debittering in recent years.The mechanism,advantages and disadvantages of corresponding debittering methods are briefly described.The development trend of debittering technology in citrus juice is prospected.

关 键 词：柑橘 柚皮苷 柠檬苦素 脱苦 柑橘汁 深加工 苦味物质 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]