大孔吸附树脂对橙汁的脱苦效率

Study on the Debittering Orange Juice by Macroporous Resins

研究了8种大孔吸附树脂对橙汁中的柚皮苷、柠檬苦素的静态吸附和解吸过程,及树脂吸附脱苦的效率及脱苦处理对橙汁中营养成分的影响。结果表明,Y7的吸附效果最佳,其对柚皮苷和柠檬苦素的静态饱和吸附率均达到10 0 .0 0 %吸附平衡时间为4h ,其对柚皮苷的吸附等温线服从Langmuir吸附等温模式,对柠檬苦素的吸附等温线服从Freundlich吸附等温模式。

The properties of static adsorption and adsorption of twelve macroporous resins for debitterizing orange juice were studied. The efficiency of the absorption and its effect on the other nutritional components of orange juice were measured by HPLC. The static experiments showed that Y 7 macroporous resin had the hightest adsorption capacity of naringin and limonin up to 100.00% The optimal adsorption time was 4 hours. The isotherm equation of narigin and limoin fatted isotherm equation of narigin and limoin fathed to Langmuir and Freundlich type respectivily.