超声波辅助碱液-酶解法对柚皮脱苦效果的研究

娄潇雨; 童群义

doi:10.13386/j.issn1002-0306.2017.13.039

超声波辅助碱液-酶解法对柚皮脱苦效果的研究

江南大学食品学院

详细信息

作者简介:
娄潇雨 (1991-) , 女, 硕士研究生, 研究方向:碳水化合物, E-mail:lxy910428@126.com。;

童群义 (1963-) , 男, 博士, 教授, 研究方向:碳水化合物, E-mail:tqyjn@163.com。;

中图分类号: TS209
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出版历程
- 收稿日期: 2016-12-22

Study on effect of debittering shaddock peel by ultrasound-assisted alkaline solution-enzymolysis method

School of Food Science and Technology, Jiangnan University

摘要

摘要: 在柚皮产品深加工中,为了使柚皮达到更好的脱苦效果,以柚皮脱苦率为指标,采用超声波辅助碱液-酶解法对柚皮进行脱苦。经单因素和正交实验得出超声波辅助碱液法优化工艺条件为:料液比1∶30（g/m L）,超声时间20 min,超声温度55℃,超声功率120 W,所得脱苦率为75.31%。在超声波优化基础上,通过响应面优化实验对柚皮进行柚苷酶酶解处理,其优化条件为:酶添加量0.15%,酶解温度52℃,酶解p H4.1,酶解时间36 min,所得柚皮脱苦率为90.14%。此方法与传统柚苷酶酶解法相比,具有更高的脱苦效率。
- 超声波 /
- 柚苷酶 /
- 柚皮 /
- 脱苦
Abstract: The ultrasound-assisted alkaline solution-enzymolysis method, which used removal rate of naringin as the index, was studied to get better debittering effect in the further-processing product of shaddock peel. By single factor experiment and orthogonal experiment, the results showed that the optimum treatment conditions of ultrasound-assisted alkaline solution were obtained as follows: material-to-liquid ratio 1 ∶ 30 ( g/m L) , ultrasonic treatment time 20 min, ultrasonic temperature 55 ℃, ultrasonic power 120 W.Under these optimum conditions, the removal rate of naringin was 75.31%.On this basis, by response surface design, the results showed that 90.14% removal rate of naringin was achieved through the use of naringinase at 0.15%, dosage for 36 min, p H4.1 and 52 ℃. The results of this study indicated that the ultrasound-assisted alkaline solution-enzymolysis method was more effective compared with the traditional naringinase enzymolysis method.
- ultrasound /
- naringinase /
- shaddock peel /
- debittering

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参考文献(11)

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