CAJ | 학술논문

目的：利用β-环糊精对佛手果汁进行脱苦,探讨了β-环糊精对佛手果汁的脱苦效果。方法在单因素实验的基础上,通过响应面设计确定最佳脱苦条件。结果β-环糊精添加量、温度、作用时间对佛手果汁脱苦均有显著影响；优化工艺条件为：β-环糊精添加量0.78 g/100 mL,温度44℃,作用时间42 min。在该优化工艺条件下,柚皮苷和柠檬苦素的脱除率分别为22.12%和19.32%；同时,佛手果汁中Vc、多糖、黄酮的含量分别为7.01 mg/100 mL、49.71 mg/100 mL和6.74 mg/100 mL。结论利用β-环糊精对佛手果汁进行脱苦的方法可行,效果明显。
목적：이용β-배호정대불수과즙진행탈고,탐토료β-배호정대불수과즙적탈고효과。방법재단인소실험적기출상,통과향응면설계학정최가탈고조건。결과β-배호정첨가량、온도、작용시간대불수과즙탈고균유현저영향；우화공예조건위：β-배호정첨가량0.78 g/100 mL,온도44℃,작용시간42 min。재해우화공예조건하,유피감화저몽고소적탈제솔분별위22.12%화19.32%；동시,불수과즙중Vc、다당、황동적함량분별위7.01 mg/100 mL、49.71 mg/100 mL화6.74 mg/100 mL。결론이용β-배호정대불수과즙진행탈고적방법가행,효과명현。
ABSTRACT:Objective To debitterize bergamot fruit juice byβ-cyclodextrin. Methods Based on the sin-gle factor experiment, the response surface design was used to determine the optimum debittering conditions. Results The addition level, operative temperature and time ofβ-cyclodextrin had significant influence on its debittering effect. The optimum debittering technology forβ-cyclodextir in was as follows:the addition level of 0.78 g/100 mL, the temperature of 44 ℃, and the time of 42 min. Under the optimal conditions, the naringin and limonin in bergamot fruit juice were removed by 22.12%and 19.32%respectively. And the concentration of vitamin C, polysaccharide, and flavone in the resultant juice amounted to 7.01 mg/100 mL, 49.71 mg/100 mL and 6.74 mg/100 mL, respectively. Conclusion The method for debitterize bergamot fruit juice byβ-cyclodextrin is feasible, and the effect is obvious.