黑曲霉发酵粗酶液去除柚汁中柠檬苦素研究  

Study on the Removal of Limonin from Citrus Juice by Using Aspergillus niger Fermentation Crude Enzyme Broth

作　　者：肖仔君[1] 陆伟东[2] 张吉刚[3] 林丽芳 XIAO Zi-jun;LU Wei-dong;ZHANG Ji-gang;LIN Li-fang(Henry Fok School of Food Science&Technology,Shaoguan University,Shaoguan 512005,Guangdong China;School of Chemistry&Civil Engineering,Shaoguan University,Shaoguan 512005,Guangdong,China;Limin Pharmaceutical Factory,Livzon Group,Shaoguan 512028,Guangdong,China;Shaoguan Zibei Taoyuan Ecological Technology Co.,Ltd,Shaoguan 512000,Guangdong,China)

机构地区：[1]韶关学院英东食品学院,广东韶关512005 [2]韶关学院化学与土木工程学院,广东韶关512005 [3]丽珠集团利民制药厂,广东韶关512028 [4]韶关市紫背桃源生态科技有限公司,广东韶关512000

出　　处：《韶关学院学报》2022年第6期1-5,共5页Journal of Shaoguan University

基　　金：韶关市科技计划项目(2018sn080).

摘　　要：为有效除去柚子果汁中的苦味物质,利用从本地产柚子中分离出黑曲霉制作发酵粗酶液,分别采用单因素试验和正交试验考察黑曲霉发酵粗酶液对柚子汁中柠檬苦素的去除效率.结果表明,最佳柠檬苦素脱除工艺条件为:粗酶液添加量为0.4 mL,酶解温度为55℃,酶解时间为3.5 h,在此条件下,柠檬苦素脱除率为41.9%.To effectively remove bitter substances from citrus juice,Aspergillus niger was isolated from native pomelo to produce fermentation crude enzyme broth.Single factor test and orthogonal experiment were carried out to evaluate the removal efficiency of limonin from citrus juice by Aspergillus niger fermentation crude enzyme.The results showed that the optimal process variables were as followed:enzyme addition amount 0.4 mL,enzymolysis temperature 55℃,enzymolysis time 3.5 h,a debittering rate of 41.9%was achieved under the optimum enzymolysis conditions.

关 键 词：黑曲霉 柚汁 柠檬苦素 脱苦 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]