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

Journal of Chuxiong Normal University ›› 2020, Vol. 35 ›› Issue (6): 89-96.

• Chemistry • Previous Articles Next Articles

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

Abstract

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

CLC Number:

Q949.752.7

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

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