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
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...
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| Published in | 食品安全质量检测学报 Vol. 8; no. 7; pp. 2743 - 2748 |
|---|---|
| Main Author | |
| Format | Journal Article |
| Language | Chinese |
| Published |
湖南省果蔬清洁加工工程技术研究中心,邵阳422000
2017
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%邵阳学院食品与化学工程学院,邵阳422000 大连理工大学生命科学与生物技术学院,大连 116024 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%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 邵阳学院食品与化学工程学院,邵阳422000 湖南省果蔬清洁加工工程技术研究中心,邵阳422000%大连理工大学生命科学与生物技术学院,大连 116024 |
| Subjects | |
| Online Access | Get full text |
| ISSN | 2095-0381 |
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| Abstract | 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。 |
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| AbstractList | 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. 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。 |
| Abstract_FL | 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 ℃C and debitterizing time was 60 min.Under the optimum conditions,the order of effect on naringin removal rate was β-cyclodextrin dosage ＞ debitterizing time ＞ debitterizing temperature ＞ milling time.Conclusion The present results suggest that PAI technology is a high efficiency and low cost environmental protection method for naringin removal from Xuefeng citrus peel. |
| Author | 吴菲菲 李化强 赵良忠 徐永平 李淑英 |
| AuthorAffiliation | 邵阳学院食品与化学工程学院,邵阳422000 湖南省果蔬清洁加工工程技术研究中心,邵阳422000 大连理工大学生命科学与生物技术学院,大连116024 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 |
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| Author_FL | ZHAO Liang-Zhong LI Shu-Ying XU Yong-Ping WU Fei-Fei LI Hua-Qiang |
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| DocumentTitleAlternate | Study on naringin removal from citrus peel by press-shear assisted interaction technology |
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| Keywords | β-环状糊精 微切变-助剂互作技术 柑橘皮 柚皮苷 press-shear assisted interaction technology debitterizing technology naringin 脱苦工艺 citrus peel β-cyclodextrin |
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| Notes | 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 rate was β-cyclodextrin dosagedebitterizing timedebitterizing temperaturemilling time. Conclusion The present results suggest that PAI technology is a high efficiency and low cost environmental protection method fo |
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| Publisher | 湖南省果蔬清洁加工工程技术研究中心,邵阳422000 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%邵阳学院食品与化学工程学院,邵阳422000 大连理工大学生命科学与生物技术学院,大连 116024 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%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 邵阳学院食品与化学工程学院,邵阳422000 湖南省果蔬清洁加工工程技术研究中心,邵阳422000%大连理工大学生命科学与生物技术学院,大连 116024 |
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| Snippet | 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... 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... |
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| SubjectTerms | β-环状糊精 微切变-助剂互作技术 柑橘皮 柚皮苷 脱苦工艺 |
| Title | 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 |
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