| 柑桔类果汁的酶法脱苦研究进展 |
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| 引用本文： | 文蓉,黎继烈,崔培梧,杨杰,黄凌. 柑桔类果汁的酶法脱苦研究进展[J]. 北方园艺, 2009, 0(3) |
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| 作者姓名： | 文蓉 黎继烈 崔培梧 杨杰 黄凌 |
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| 作者单位： | 中南林业科技大学,生命科学与技术学院,湖南,长沙,410004;中南林业科技大学,生命科学与技术学院,湖南,长沙,410004;中南林业科技大学,生命科学与技术学院,湖南,长沙,410004;中南林业科技大学,生命科学与技术学院,湖南,长沙,410004;中南林业科技大学,生命科学与技术学院,湖南,长沙,410004 |
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| 摘 要： | 类柠檬苦素和柚皮苷是柑桔类果汁中的主要苦味成分,会明显的降低柑桔类果汁的品质.对柑桔类果汁的苦味形成的机理及酶法脱苦的研究进展进行了综述.
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| 关 键 词： | 柑桔汁 酶法脱苦 类柠檬苦素 柚皮苷 |
Enzymatic Method of Removing Bitter in Citrus Juice |
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| WEN Rong,LI Ji-lie,CUI Pei-wu,YANG Jie,HUANG Ling. Enzymatic Method of Removing Bitter in Citrus Juice[J]. Northern Horticulture, 2009, 0(3) |
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| Authors: | WEN Rong LI Ji-lie CUI Pei-wu YANG Jie HUANG Ling |
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| Affiliation: | College of Life Science and Technology in Central South University of Forestry and Technology;Changsha;Hunan 410004;China |
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| Abstract: | Limonin and Naringin are the main bitters in citrus juice,which decreased the quality of citrus juice.In this paper,Bitterness in citrus juice and its forming mechanism was introduced.And enzymatic method for the removal of bitterness was discussed. |
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| Keywords: | Citrus juice Enzymatic debittering Limonin Naringin |
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