黑曲霉db056柚苷酶制剂对琯溪蜜柚果汁的脱苦效果.pdfVIP

※基础研究 食品科学 2011, Vol. 32, No. 11 33 琯 1,2 1,2, 1 1 1 翁聪泽 ，蔡慧农 * ，倪 辉 ，肖安风 ，李利君 (1.集美大学生物工程学院，福建 厦门 361021 ；2.厦门市食品生物工程技术研究中心，福建 厦门 361021) 采用高效液相色谱法测定琯溪蜜柚果汁中柚皮苷及其降解产物的变化，研究黑曲霉 DB056 柚苷酶制剂脱苦 琯溪蜜柚果汁的优化条件；并且在此优化条件下，使用该柚苷酶制剂对琯溪蜜柚鲜柚汁、浑浊浓缩柚汁和澄清浓 缩柚汁进行脱苦。结果表明：黑曲霉 DB056 柚苷酶制剂催化琯溪蜜柚果汁中柚皮苷水解成普鲁宁和柚皮素；该柚 苷酶制剂在 40 ～55 ℃、果汁自然pH 值条件下对琯溪蜜柚鲜柚汁进行脱苦，酶用量 90U/mL 、处理时间80min，柚 皮苷脱除率达到 89% ；处理不同浓缩程度的浑浊浓缩柚汁，脱苦率约为80% 左右。结果说明黑曲霉 DB056 柚苷酶 制剂对琯溪蜜柚果汁具有良好的脱苦作用。 黑曲霉 DB056 ；柚苷酶制剂；琯溪蜜柚果汁；高效液相色谱；脱苦率 Bitterness Removal in Guanxi Pomelo Juice by Naringinase from Aspergillus niger DB056 1,2 1,2, 1 1 1 WENG Cong-ze ，CAI Hui-nong *，NI Hui ，XIAO An-feng ，LI Li-jun (1. College of Bioengineering, Jimei University, Xiamen 361021, China； 2. Food Bio-enginering Research Center of Xiamen, Xiamen 361021, China) Abstract：High performance liquid chromatography (HPLC) was used to determine naringin and hydrolysates in Guanxi pomelo juice to explore the optimal conditions of bitterness re moval for Guanxi pomelo juice by the naringinase from Aspergillus niger DB056. Under optimized conditions, the naringinase was used to debitter Guanxi pomelo fresh fruit juice, cloudy concentrated juice and clarified concentrated juice. The results showed that the optimal debittering conditions were natural pH, 40 －55 ℃ treatment temperature, 90 U/mL naringinase amount and 80 min treatment time. Under the optimal debittering conditions, the naringin in pomelo juice could be effectively degraded into