柑桔中类柠檬苦素含量及分布研究  

Study on the Content and Distribution of Limonoides in Citrus Fruits

作　　者：曾凡坤[1] 邹连生[1] 焦必林[1] 

机构地区：[1]西南农业大学食品科学学院,重庆400716

出　　处：《中国食品学报》2003年第4期79-81,共3页Journal of Chinese Institute Of Food Science and Technology

摘　　要：对几种柑桔品种果皮、种子、果汁中类柠檬苦素的含量进行了测定,结果表明,柑桔果实中不同部位类柠檬苦素含量不同,以种子中含量最高,果皮次之,而果汁中含量最低。不同品种间类柠檬苦素含量依次为:邓肯葡萄柚>琯溪蜜柚>南充实生甜橙>锦橙>大红袍红桔。Analytical results of the limonoid contents in different parts of several citrus showed that the content of limonoids in seed was higher than that in pericarp and that in juice was the lowest in citrus fruits. The order of limonoid contents in varieties was as follows: Maxu grapefruit>Guanxi pummelo>Nanchong sweet orange>Jin sweet orange>Tangerine.

关 键 词：柑桔 类柠檬苦素 测定 分布 品种 果皮 种子 综合利用 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]