柚苷酶处理、果汁浓缩和低温贮藏对柚子果汁中柠檬苦素的影响  

Effects of Naringinase Treatment, Juice Condensation and Low-Temperature Storage on Limonin in Pummelo Juice

作　　者：刘棠[1] 杨远帆[2] 杜希萍 黄良仕 肖安风 倪辉 Feng CHEN 

机构地区：[1]厦门出入境检验检疫局,福建厦门361012 [2]集美大学食品与生物工程学院,福建省食品微生物与酶工程重点实验室,福建厦门361021 [3]福建省平和县农业局,福建漳州363700 [4]克莱姆森大学食品、营养与包装科学系,美国南卡罗莱娜克莱姆森29631

出　　处：《食品科学》2015年第4期1-5,共5页Food Science

基　　金：国家自然科学基金面上项目(31271914);厦门市杰出青年科学基金项目(3502Z20126008);集美大学科研创新团队基金项目(2010A006)

摘　　要：采用高效液相色谱法测定柠檬苦素含量,以柚子果汁为对象研究柚苷酶处理、果汁浓缩和低温贮藏等工序对柑橘果汁中柠檬苦素含量的影响。结果表明,液相色谱方法可使柠檬苦素、普鲁宁、柚皮苷和柚皮素完全分离,消除了柚皮素对柠檬苦素测定的影响;柠檬苦素检出限为0.95μg/m L,定量限为3.17μg/m L,样品回收率为102.6%~104.2%,相对标准偏差为0.34%~1.04%。柚苷酶水解过程中的加热及果汁浓缩和低温贮藏等操作都能促进柠檬苦素的从果汁中结晶析出,综合采用柚苷酶水解、浓缩和低温贮藏等操作,并经过离心分离可去除柚汁中78%的柠檬苦素,使果汁中柠檬苦素含量降低到19μg/m L。Naringin and limonin are the major compounds responsible for the bitter taste of citrus juice. Although naringin could be effectively transformed to a nonbitter chemical by naringinase, limonin is hard to be removed from citrus juice. Naringenin is the hydrolysis product of naringin, and always disturb the determination of limonin in case of HPLC analysis due to similar polarity and overlapped absorbance spectra with naringin. In order to develop the juice processing and debittering process on the basis of naringinase treatment, a high performance liquid chromatography(HPLC) procedure was established and used to study the effects of naringinase treatment, condensation and low-temperature storage on limonin in pummelo juice. The results showed that the HPLC method achieved complete separation of limonin from naringin, prunin and naringenin, which protected correct determination of limonin by removing the disturbance from naringenin. The limit of detection, limit of quantification, recoveries and relative standard deviations(RSDs) were 0.95, 3.17 μg/m L, 102.6%–104.2%and 0.34%–1.04% for limonin, respectively. Moreover, heat treatment, concentration and storage at low temperatures could promote crystallization and make it easy to eliminate limonin from pummelo juice. By using a combined process consisting of naringinase treatment, condensation, storage at low temperature and centrifugation of limonin crystal, 78% of the limonin was removed from the juice, thus resulting in a pummelo juice containing 19 μg/m L of limonin.

关 键 词：高效液相色谱 柚子 果汁 柠檬苦素 柚苷酶 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]