摘要
对用β－环状糊精（ｃｙｃｌｏｄｅｘｔｒｉｎＣＤ，简称β－ＣＤ）消除柑桔汁苦味，防止柑桔罐头沉淀物产生进行了定性、定量的研究。探明了除去柑桔汁苦味所需。β－ＣＤ量与自然组成物间的关系，与柑桔汁放置时间的关系以及与ｐＨ间的关系。实验证明：用β－ＣＤ能有效脱除柑桔汁的两种主要苦味成份——柠檬苦素和柚苷。其中，柚苷脱除率为７５％～９０％。同时，此脱苦法能保持柑桔汁的天然风味。
Reducing in bitterness with β-cyclodextrin(abbrβ-CD)from orange juice and pre-venting precipitation in orange tin were studied qualitatively and quantitatively. The relations be-tween the quantity of β-CD necessary for reducing in bitterness from orange juice and the naturalcomponents,the time of laying the orange juice up and pH of the juice were verified. The two main bitter components-limonin and naringin,in orange juice can be reduced effec-tively by using β-CD, Among them,the reducing rate for naringin is 75%～90*It is proved in practice that reducing in bitterness with β-CD from orange juice can prevent pre-cipitation formed in orange tin as well.The effect of β-CD on both reducing in bitterness and pre-venting precipitation is goed and the β-CD is safe and poisonless in foed,the operating procedure ofthe method is easy and the cost is low,while the most important merit is that the natural flavour oftheorange juice remains,and it attains the goal of reducing in bitterness without affecting the nutri-ent components in orange juice as a prerequisite.
关键词
Β-环状糊精
脱苦
柑桔汁
柚苷
柠檬苦素
cyclodextrin
reducing in bitterness
orange juice
naringin
limonin
