微切变-助剂互作技术脱除橘皮苦味物质柚皮苷的工艺研究.DOCVIP

微切变-助剂互作技术脱除橘皮苦味物质柚皮苷的工艺研究 吴菲菲1, 2, 3, 4, 李化强1, 2, 3, 4*, 赵良忠1, 2, 徐永平3, 4, 李淑英4 (1. 邵阳学院食品与化学工程学院, 邵阳 422000; 2. 湖南省果蔬清洁加工工程技术研究中心422000;3. 大连理工大学生命科学与生物技术学院, 大连 116024; 4. 大连赛姆生物工程技术有限公司博士后科研工作站, 大连 116620) 摘 要: 目的 采用微切变-助剂互作技术研究柑橘皮苦味成分柚皮苷的脱苦工艺。方法以β-环状糊精(β-CD)为助剂, 雪峰蜜橘为主要原料, 柚皮苷脱除率和感官评分为评价标准, 研究β-CD添加量、研磨时间、脱苦温度和脱苦时间4个因素对柑橘皮脱苦效果的影响, 优化柑橘皮脱苦的最佳工艺。结果正交试验优化出各因素对柚皮苷脱除率的影响顺序为: β-CD助剂添加量＞脱苦时间＞脱苦温度＞研磨时间。最佳工艺条件为: β-CD助剂添加量为0.6%(m:m), 研磨时间为30 min, 脱苦温度为40 ℃, 脱苦时间为60 min, 此条件下柚皮苷脱除率为82.93%。结论以β-环状糊精为助剂的微切变-助剂互作技术为柑橘皮脱苦处理提供了一种高效率、低成本的环保方法。 关键词术; β-环状糊精; 柚皮苷; Study on naringin removal from citrus peel by press-shear assisted interaction technology WU Fei-Fei1,2,3,4, LI Hua-Qiang1,2,3,4*, ZHAO Liang-Zhong1,2, XU Yong-Ping3,4, LI Shu-Ying4 (1. College of Food and Chemistry Engineering, Shaoyang University, Shaoyang 422000, China; 2. Hunan Provincial Engineering and Technology Research Center for Fruit and Vegetable Clean Processing,Shaoyang 422000, China; 3. School of Life Science and Biotechnology, Dalian University ofTechnology, Dalian 116024, China; 4. Postdoctoral Research Stations of Dalian SEMBio-Engineering Technology Co., Ltd., Dalian 116620, China) ABSTRACT: Objective To investigate the optimum technological conditions for naringin removal from citrus peel by press-shear assisted interaction (PAI) technology. Method The naringin removal rate and sensory score were detected using Xuefeng citrus peel as main materials and β-cyclodextrin as additive. The optimum parameters of removing bitterness from citrus peel were investigated using the β-cyclodextrin dosage, milling time, debitterizing temperature and debitterizing time in single-factor test and orthogonal test. Result The results showed that the highest removal rate of naringin was up to 82.93% when the β-cyclodextrin dosage was 0.6% (m:m), milling time was 30 min, debitterizing temperature was 40 ℃ and debitterizing time was 60 min. Under the optimum conditions, the order of effect on naringin removal