响应面优化柚皮苷酶对长坝柚汁的脱苦工艺

Optimization of Debitterizing of Citrus Juice from Chang Ba by Naringinase with Response Surface Method

柚汁中含有柚皮苷和柠檬苦素,这些苦味物质降低柚汁的口感和品质。本文采用酶法对柚汁进行脱苦研究。以柚汁的脱苦率为指标,在单因素实验的基础上,采用响应曲面法优化柚苷酶对柚子汁的脱苦工艺。结果表明,酶法对柚汁脱苦的最佳工艺为:柚苷酶的添加量为0.5 g/L,酶解温度为53℃,酶解时间为142 min,柚汁的p H为4,在此条件下脱苦率达到51.5%。

The taste and quality of the citrus juice was reduced because of the juice containing Naringin and Limonin. The enzymatic method was involved to remove bitter in citrus juice. The debittering rate as indicators , citrus juice was debiterized by naringinas enzyme. The response surface method was used for optimizing the conditions of debitterzing based on single-factor experiment.The results showed that the optimum conditions were as follow：enzyme dosage was 0.5 g/L, enzyme reaction temperature was 53℃, enzyme reaction time was 142 min, juice pH was 4, Under this condition, the debitterzing rate of citrus juice reached 51.5%.