响应面优化β-环糊精对佛手果汁脱苦效果的研究
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。
Objective To debitterize bergamot fruit juice by β-cyclodextrin. Methods Based on the single factor experiment, the response surface design was used to determine the optimum debittering conditions. Results The addition level, operative temperature and time of β-cyclodextrin had significant influence on its debittering effect. The optimum debittering technology for β-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 by β-cyclodextrin is feasible, and the effect is obvious.
标题：响应面优化β-环糊精对佛手果汁脱苦效果的研究
英文标题：Debittering effect of β-cyclodextrin on bergamot fruit juice by response surface design
作者：
梁秀媚 华南农业大学食品学院
周爱梅 华南农业大学食品学院
杨慧 华南农业大学食品学院
刘冬英 华南农业大学食品学院
邱凯娜 华南农业大学食品学院
陈树喜 广东展翠食品股份有限公司
陈汉民 广东展翠食品股份有限公司
中文关键词:β-环糊精,佛手果汁,柚皮苷,柠檬苦素,响应面设计,
英文关键词:β-cyclodextrin,bergamot fruit juice,naringin,limonin,the response surface design,
发表日期：2014-04-23
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