类柠檬苦素生物转化与脱苦研究进展.pdf

※专题论述 食品科学 2015, Vol.36, No.09 279 类柠檬苦素生物转化与脱苦研究进展 1 1 2 3 1,3,* 王松林 ，彭 荣，崔 榕，殷钟意，郑旭煦 （1.重庆工商大学环境与生物工程学院，重庆 400067 ；2.重庆工商大学教务处，重庆 400067 ； 3.催化与功能有机分子重庆市重点实验室，重庆 400067 ） 摘  要：类柠檬苦素中柠檬苦素的苦味是世界柑橘属果汁加工业的一大障碍，类柠檬苦素生物脱苦法是目前改善苦 味的首选方法。本文主要概述类柠檬苦素的结构与分类、自然生物转化与“后苦”现象、酶法脱苦、固定化细胞脱 苦和基因工程脱苦等方面的国内外研究进展。 关键词：柑橘；类柠檬苦素；柠檬苦素；自然生物转化；生物脱苦法 Biotransformation and Debittering of Limonoids: an Overview 1 1 2 3 1,3,* WANG Songlin , PENG Rong , CUI Rong , YIN Zhongyi , ZHENG Xuxu (1. School of Environmental and Biological Engineering, Chongqing Technology and Business University, Chongqing 400067, China; 2. Educational Administration, Chongqing Technology and Business University, Chongqing 400067, China; 3. Chongqing Key Laboratory of Catalysis and Functional Organic Molecules, Chongqing 400067, China) Abstract: The occurrence of the limonoid aglycone limonin, responsible for bitterness in citrus juice, remains a major impediment to the development of citrus juice industry worldwide. Biotransformation of limonin for ameliorating bitterness has been unequivocally suggested to be the current method of choice. This article mainly focuses on the recent progress in the structure and classification, natural biotransformation and delayed bitterness of limonoids as well as debittering by enzymatic methods, immobilized cells and genetic engineering. Key words: citrus; limonoids; limonin; natural biotransformation; biological debittering 中图分类号：Q819 文献标志码：A 文章编号：1002-6630 （2015 ）09-0279-05 doi:10.7506/spkx1002-6630-201509051 柑橘类水果是世界最重要的水果之一，目前总年产