摘要
将球状壳聚糖铈配合物树脂(RCCM)通过静态和动态方式应用于橙汁脱苦研究,检验了RCCM对橙汁的脱苦效果及其品质的影响。实验结果显示,RCCM能脱除橙汁中54.86%的柚皮苷和43.20%的柠檬苦素,营养成分除Vc和总酚含量有所减少外,其他营养成分含量变化不大,经动态处理的橙汁氨基酸含量增加了5.52%。橙汁香气成分除酯类成分有所变化外,对其余组分影响不大。
Both batch experiment and column technique were used to investigate the effect of resins of chitosan - Ce^4＋ microspheres（RCCM） on bittering of citrus juice.The effects of different methods on the main nutrient compositions, colour and aroma components of orange juice were studied. The result of experiment showed that the quantity of naringin and limonin were reduced by 54.86% and 43.20% in juice treated by RCCM, respectively. And the contents of Vc and total phenols decreased. Column technique results showed that the content of amino acid in juice was increased 5.52% .Moreover, the most aroma components didn＇t change but esters.
出处
《稀土》
EI
CAS
CSCD
北大核心
2008年第4期21-25,共5页
Chinese Rare Earths
基金
山东省科技攻关项目(2007GG10009005)
关键词
橙汁
柚皮苷
柠檬苦素
品质
壳聚糖铈配合物树脂
orange juice
limonin
naringin
quality
resins of chitosan- Ce^4＋ microspheres
