采收期、贮藏时间及加工单元操作对赣南脐橙汁苦味物质含量的影响  

Effects of harvest time,storage time and processing unit operation on bitter substance of Gannan navel orange juice

作　　者：卢剑青[1] 周明 蔡志鹏[1] 王静 朱丽琴[1] 李晓明 罗运梅 陈金印 沈勇根[1] LU Jianqing;ZHOU Ming;CAI Zhipeng;WANG Jing;ZHU Liqin;LI Xiaoming;LUO Yunmei;CHEN Jinyin;SHEN Yonggen(Engineering Laboratory for Agro-processing and Safety Control of Jiangxi development and Reform Commission,College of Food Science and Engineering,Jiangxi Agricultural University,Nanchang 330045,China;Jiangzhong Diet Therapy Technology Co.,Ltd.,Jiujiang 332020,China;College of Food,South China Agricultural University,Guangzhou 510630,China;Jiangxi Key Laboratory for Postharvest Technology and Non-destructive Testing of Fruits&Vegetables,College of Agronomy,Jiangxi Agricultural University,Nanchang 330045,China)

机构地区：[1]江西农业大学食品科学与工程学院,江西省发展与改革委员会农产品加工与安全控制工程实验室,江西南昌330045 [2]江中食疗科技有限公司,江西九江332020 [3]华南农业大学食品学院,广东广州510630 [4]江西农业大学农学院,江西省果蔬保鲜与无损检测重点实验室,江西南昌330045

出　　处：《食品与发酵工业》2021年第6期105-113,共9页Food and Fermentation Industries

基　　金：江西省现代农业产业技术体系(柑橘)建设专项项目(JXARS-07)。

摘　　要：探讨赣南脐橙采收期、贮藏时间及加工单元操作对橙汁苦味物质(柠檬苦素、诺米林)含量的影响,为降低橙汁苦味提供参考。测定不同采收期与贮藏时间及不同加工单元操作下的橙汁中的苦味物质含量,重点研究橙汁热处理过程中苦味物质的变化并进行动力学模型拟合。结果表明,随着采收期的延长,橙汁中柠檬苦素与诺米林的含量逐渐降低,但在贮藏期间,橙汁中的柠檬苦素与诺米林含量先升高后降低;破碎汁中柠檬苦素与诺米林含量均高于挤压汁,酶解工艺后破碎汁和挤压汁中柠檬苦素含量均大幅升高,而诺米林未被检出;热处理温度越高、pH值越低,橙汁中苦味物质含量越高,当pH值>6.0时,柠檬苦素和诺米林均未在橙汁中检出,同时可用联合反应模型拟合热处理过程中橙汁柠檬苦素和诺米林含量变化。脐橙采收期与贮藏期和加工单元操作特别是热处理条件均对橙汁苦味物质的含量影响较大,后续可通过延迟采收期与贮藏时间、优化取汁方法及控制热处理参数等措施降低橙汁的苦味物质含量。The objective of this study was to investigate the effects of harvest time,storage time and processing unit operation on the content of bitter substances(limonin and nomilin)in Gannan navel orange juice which could to provide a reference for reducing the bitterness of orange juice.The bitter substances in orange juice at different harvest times,storage time and different processing unit operation was determined.And the change of bitter substances with heat treatment was explored and the kinetic model was set up.The results showed that,with the increase of harvest time,the contents of limonin and nomilin in orange juice decreased gradually,however,these contents in orange juice first increased and then decreased.Moreover,the contents of limonin and nomilin in broken juice were higher than those in extruded juice,and limonin in crushed juice and extruded juice increased significantly after enzymatic hydrolysis,but nomilin was not detected.Furthermore,using the higher the processing temperature and the lower the pH value,a higher bitter substance content in orange juice was obtained.When pH value>6.0,limonin and nomilin could not be detected in orange juice.At the same time,the kinetic model could be used to couple with the content changes of limonin and nomilin in orange juice with heat treatment.The results showed that the harvest time,storage period of navel orange and the operation of the processing unit all had a great influence on the content of bitter substances in orange juice especially the heat treatment conditions.So the bitter substance of orange juice can be reduced by delaying the harvest period and storage time,optimizing the juice extraction method,and controlling the heat treatment parameters.

关 键 词：橙汁 柠檬苦素 诺米林 加工与贮藏 热处理 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]