柑橘果汁中的苦味物质及脱苦技术研究进展
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华中农业大学

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湖北省重点研发计划项目(项目批号:2020BBA049)


Bitter substances in citrus juice and debittering methods: an overview
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    摘要:

    柑橘汁富含多种矿物质和维生素,具有较高的营养价值,但柑橘类果汁中的苦味脱除一直都是柑橘加工业面临的主要问题。少量苦味能够赋予柑橘汁特定的风味,但苦味过强就会影响产品的品质和销售。本文概述了造成柑橘汁“即时”苦味的柚皮苷和“延迟”苦味的柠檬苦素的生化特性,结构及参与其分解代谢途径的酶,讨论了近年来用于脱苦的不同物理化学和生物技术方法研究进展,简述了相应的脱苦机制及存在的优缺点,并对未来柑橘脱苦方法的发展趋势做出展望。

    Abstract:

    Citrus juice is rich in various minerals and vitamins and has high nutritional value. However, the removal of bitterness in citrus juice has always been a major problem faced by the citrus processing industry.A small amount of bitterness can give citrus juice a specific flavor, but too strong bitterness will affect the quality and sales of citrus products. This article outlines the biochemical properties of naringin, which causes the “immediate” bitterness of citrus juice, and the limonin, which causes “delayed” bitterness. In addition, this article also discusses the research progress of different physical chemistry and biotechnology methods for debittering in recent years, briefly describes the corresponding debittering mechanism and existing advantages and disadvantages, and finally makes an outlook on the future development trend of citrus debittering methods.

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  • 收稿日期:2020-12-23
  • 最后修改日期:2021-01-14
  • 录用日期:2021-01-14
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