| 吴菲菲,李化强,赵良忠,徐永平,李淑英.微切变-助剂互作技术脱除橘皮苦味物质柚皮苷的工艺研究[J].食品安全质量检测学报,2017,8(7):2743-2748 |
| 微切变-助剂互作技术脱除橘皮苦味物质柚皮苷的工艺研究 |
| Study on naringin removal from citrus peel by press-shear assisted interaction technology |
| 投稿时间：2017-06-04 修订日期：2017-07-10 |
| DOI： |
| 中文关键词: 柑橘皮 微切变-助剂互作技术 β-环状糊精 柚皮苷 脱苦工艺 |
| 英文关键词:citrus peel press-shear assisted interaction technology β-cyclodextrin naringin debitterizing technology |
| 基金项目:国家科技部863计划项目(2013AA102805-03), 湖南省果蔬清洁加工工程技术研究中心项目(2015TP2022), 湖南省自科基金青年项目(2017JJ3284), 湖南省教育厅优秀青年项目(17B241), 湖南省教育厅一般项目(14C1022, 17C1433) |
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| Author | Institution |
| WU Fei-Fei | College of Food and Chemistry Engineering, Shaoyang University, Hunan Provincial Engineering and Technology Research Center for Fruit and Vegetable Clean Processing, School of Life Science and Biotechnology, Dalian University of Technology, Postdoctoral Research Stations of Dalian SEM Bio-Engineering Technology Co., Ltd. |
| LI Hua-Qiang | College of Food and Chemistry Engineering, Shaoyang University, Hunan Provincial Engineering and Technology Research Center for Fruit and Vegetable Clean Processing, School of Life Science and Biotechnology, Dalian University of Technology, Postdoctoral Research Stations of Dalian SEM Bio-Engineering Technology Co., Ltd. |
| ZHAO Liang-Zhong | College of Food and Chemistry Engineering, Shaoyang University, Hunan Provincial Engineering and Technology Research Center for Fruit and Vegetable Clean Processing |
| XU Yong-Ping | School of Life Science and Biotechnology, Dalian University of Technology, Postdoctoral Research Stations of Dalian SEM Bio-Engineering Technology Co., Ltd. |
| LI Shu-Ying | Postdoctoral Research Stations of Dalian SEM Bio-Engineering Technology Co., Ltd. |
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| 中文摘要: |
| 目的 采用微切变-助剂互作技术研究柑橘皮苦味成分柚皮苷的脱苦工艺。方法 以β-环状糊精(β-CD)为助剂, 雪峰蜜橘为主要原料, 柚皮苷脱除率和感官评分为评价标准, 研究β-CD添加量、研磨时间、脱苦温度和脱苦时间4个因素对柑橘皮脱苦效果的影响, 优化柑橘皮脱苦的最佳工艺。结果 正交试验优化出各因素对柚皮苷脱除率的影响顺序为: β-CD助剂添加量＞脱苦时间＞脱苦温度＞研磨时间。最佳工艺条件为: β-CD助剂添加量为0.6%(m:m), 研磨时间为30 min, 脱苦温度为40 ℃, 脱苦时间为60 min, 此条件下柚皮苷脱除率为82.93%。 结论 以β-环状糊精为助剂的微切变-助剂互作技术为柑橘皮脱苦处理提供了一种高效率、低成本的环保方法。 |
| 英文摘要: |
| Objective To investigate the optimum technological conditions for naringin removal from citrus peel by press-shear assisted interaction (PAI) technology. Method The naringin removal rate and sensory score were detected using Xuefeng citrus peel as main materials and β-cyclodextrin as additive. The optimum parameters of removing bitterness from citrus peel were investigated using the β-cyclodextrin dosage, milling time, debitterizing temperature and debitterizing time in single-factor test and orthogonal test. Result The results showed that the highest removal rate of naringin was up to 82.93% when the β-cyclodextrin dosage was 0.6% (m:m), milling time was 30 min, debitterizing temperature was 40 ℃ and debitterizing time was 60 min. Under the optimum conditions, the order of effect on naringin removal rate was β-cyclodextrin dosage＞debitterizing time＞debitterizing temperature＞milling time. Conclusion The present results suggest that PAI technology is a high efficiency and low cost environmental protection method for naringin removal from Xuefeng citrus peel. |
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