β-环糊精对冰糖橙汁除苦工艺的优化

楚雄师范学院学报 ›› 2020, Vol. 35 ›› Issue (6): 89-96.

β-环糊精对冰糖橙汁除苦工艺的优化

南立军^1,2, 李云雪¹, 杨世珍¹, 梅顺琴¹, 张梨情¹, 周健佳¹, 席亚丽¹, 杨梭梅^1,*

1.楚雄师范学院化学与生命科学学院,云南楚雄 675000;
2.云南省高校葡萄与葡萄酒工程技术研究中心,云南楚雄 675000

收稿日期:2020-05-20 出版日期:2020-11-20 发布日期:2021-03-29
通讯作者: * 杨梭梅（1975–）,女,本科,楚雄师范学院化学与生命科学学院讲师。E-mail：649155446@qq.com. Tel. 15288361617
作者简介:南立军（1973–）,男,博士,楚雄师范学院化学与生命科学学院教授,主要研究方向为葡萄生理与葡萄酒酿造。E-mail：submit_paper73@126.com,Tel.13648780626
基金资助:
云南省地方本科高校（部分）基础研究联合专项面上项目（NO.2018FH001-043）; 2018 年国家级大学生创新创业训练计划项目（NO.201811391012）

Optimization of β-cyclodextrinon Bitter Removing Process of Crystal Sugar Orange Juice

NAN Lijun, LI Yunxue, YANG Shizhen, MEI Shunqin, ZHANG Liqing, ZHOU Jianjia, XI Yali, Yang Junmei

School of Chemistry and Life Sciences, Chuxiong Normal University, Chuxiong, Yunnan Province 675000;
Research Center of Grape and Wine Engineering in Universities of Yunnan, Chuxiong, Yunnan Province 675000

Received:2020-05-20 Online:2020-11-20 Published:2021-03-29

摘要/Abstract

摘要： 探讨 β-环糊精对冰糖橙汁除苦的最佳添加量、最佳作用温度和最佳作用时间。实验以除苦剂 β-环糊精的五个添加量0.60 g/L、0.65 g/L、0.70 g/L、0.75 g/L、0.80 g/L,五个加热温度30 ℃、35 ℃、40℃、45 ℃、50 ℃和五个除苦时间5 min、10 min、15 min、20 min、25 min作为单因素进行实验,初步确定除苦最佳条件。通过单因素实验结果设计正交实验,并以正交实验的分析结果来优化冰糖橙汁除苦的最佳条件。单因素实验结果表明：β-环糊精的最佳添加量0.65 g/L,最佳作用温度30 ℃,最佳作用时间10 min;通过正交实验发现,β-环糊精的最佳添加量0.70 g/L,最佳作用温度25 ℃,最佳作用时间10 min。利用β-环糊精对冰糖橙汁进行除苦方法可行,冰糖橙汁苦味得到有效改善。

关键词: 冰糖橙汁, β-环糊精, 柚皮苷, 柠檬苦素, 正交实验

Abstract: In this paper, the optimum amount of addition, temperature and time of action on β-cyclodextrin as a bitter agent in the juice of crystal sugar orange were studied. The optimum conditions for the removal of bitterness on β-cyclodextrin were determined by the single factor of five addition amounts (0.60 g/L, 0.65 g/L, 0.70 g/L, 0.75 g/L and 0.80 g/L), five heating temperatures (30 ℃, 35 ℃, 40 ℃, 45 ℃ and 50 ℃) and five removal times (5, 10, 15, 20 and 25 minutes) of β-cyclodextrin respectively. The optimum condition of removing bitterness was optimized by the result of orthogonal experiment based on the result of single factor experiment. The results of single factor experiment showed that the optimum dosage of β-cyclodextrin was 0.65 g/L, the optimum temperature was 30℃, and the optimum time was 10 min respectively. However, orthogonal experiments showed that the optimal addition amount of β-cyclodextrin was 0.70 g/L, the optimal temperature was 25 ℃, and the optimal time was 10 min respectively. Therefore, it is feasible and effective to employ β-cyclodextrin to remove the bitter taste of crystal sugar orange juice.

Key words: sugar orange, β-cyclodextrin, naringin, limonin, orthogonal experiment

中图分类号:

Q949.752.7

南立军, 李云雪, 杨世珍, 梅顺琴, 张梨情, 周健佳, 席亚丽, 杨梭梅. β-环糊精对冰糖橙汁除苦工艺的优化[J]. 楚雄师范学院学报, 2020, 35(6): 89-96.

NAN Lijun, LI Yunxue, YANG Shizhen, MEI Shunqin, ZHANG Liqing, ZHOU Jianjia, XI Yali, Yang Junmei. Optimization of β-cyclodextrinon Bitter Removing Process of Crystal Sugar Orange Juice[J]. Journal of Chuxiong Normal University, 2020, 35(6): 89-96.

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