柚苷酶对玫瑰香橙果汁中柚皮苷酶解效果的影响

Removal of Naringin from Tarocco Orange Juice by Naringinase

以玫瑰香橙为原料,采用柚皮苷对果汁进行处理,研究不同酶添加量、处理时间、酶解温度、果汁pH值对果汁中柚皮苷去除效果的影响,通过响应面分析对工艺优化;研究表明,最佳工艺条件为,酶添加量0.06%,酶解温度40℃,pH值为4.0,在此条件下酶解120 min,柚皮苷去除率可达68.8%。

In this study, naringinase was used to remove naringin from Tarocco orange juice. The best adding amount of naringinase, treatment time, enzymolysis temperature, and juice pH value were summed up through response surface method as follows： the adding amount of naringinase was 0.06 %, enzymolysis temperature was at 40℃, juice pH value was 4.0, and treatment time was 120 min. Under the above conditions, the removal rate of naringin reached up to 68.8 %.