Effects of Enzyme Application on De-bittering and Nutrient Retentionfor Guanxi Pomelo Juice

HUANG Ying-ying; LU Dong-he; YANG Cheng-long; CHEN Shen

doi:10.19303/j.issn.1008-0384.2016.08.018

Volume 31 Issue 8

Oct. 2016

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Article Navigation > Fujian Journal of Agricultural Sciences > 2016 > 31(8): 886-891

HUANG Ying-ying, LU Dong-he, YANG Cheng-long, CHEN Shen. Effects of Enzyme Application on De-bittering and Nutrient Retentionfor Guanxi Pomelo Juice[J]. Fujian Journal of Agricultural Sciences, 2016, 31(8): 886-891. doi: 10.19303/j.issn.1008-0384.2016.08.018

Citation:

HUANG Ying-ying, LU Dong-he, YANG Cheng-long, CHEN Shen. Effects of Enzyme Application on De-bittering and Nutrient Retentionfor Guanxi Pomelo Juice[J]. Fujian Journal of Agricultural Sciences, 2016, 31(8): 886-891. doi: 10.19303/j.issn.1008-0384.2016.08.018

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Effects of Enzyme Application on De-bittering and Nutrient Retentionfor Guanxi Pomelo Juice

doi: 10.19303/j.issn.1008-0384.2016.08.018

HUANG Ying-ying^{1, 2},
LU Dong-he^{1, 2},
YANG Cheng-long^{1, 2
,
,},
CHEN Shen^{1, 2}

1.
Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian 350003, China
2.
Fujian Key Laboratory of Agricultural Product(Food) Processing, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian 350003, China

Received Date: 2016-02-20
Rev Recd Date: 2016-05-03
Publish Date: 2016-08-01

Abstract

Abstract

To effectively remove the bitter taste (e.g., from substances such as naringin and limonin) while retaining nutrients (e.g., vitamin C) in Guanxi pomelo juice, an enzymatic process was investigated. The enzymeaddition, reaction temperature, treatment time, and juicepH of the process were optimized by a single factor and orthogonal array design experiment. The results indicated that by using 0.8 g·L^-1 of naringinase in thepomelo juice at itsnatural pH and 45℃ for 1 h, the removal ratesup to 90.25% on naringin and 87.09% on limonin could be achieved, while the loss on vitamin Cminimized to 11.33%.
- Guanxi pomelo juice,
- enzymatic de-bittering,
- naringin,
- limonin,
- vitamin C

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References(21)

References

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