Characteristics of Israeli Citrus Peel and Citrus Juice

Data on the composition of Israeli orange juice, grapefruit juice, orange peel and grapefruit peel were analyzed. Significant differences were found mainly between the juice and peel in the content of isocitric acid, ash, minerals, total pectin, total flavonoids, chlorides, phosphates, chloramine-T number and arginine. The significance of these findings in detecting juice adulteration with peel extract solids is discussed. The chemical and amino acids characteristics of the citrus products analyzed may be used to establish guidelines required for detecting citrus juice adulteration.     

漂烫对宽皮橘去皮性能及橘皮微观结构影响的研究

以宽皮柑橘为原料,漂烫不同的温度和时间,以柑橘整果刺穿力和橘皮拉伸性能等力学性质,橘皮蜡质、白皮层的微观结构等研究漂烫对柑橘去皮性能的影响;以去皮柑橘感官评价(果香、口感及白皮覆盖率)和理化性质(固形物含量、还原糖含量、可滴定酸含量及Vc含量)为评价指标定量柑橘最佳漂烫方式。结果表明,不同的漂烫条件导致橘皮力学性质不同,适当的漂烫能降低柑橘整果的刺穿力,增强橘皮抗拉强度,这是通过改变柑橘外果皮蜡质层的组织形态和白皮层中纤维素-果胶的经纬结构实现的。85℃下漂烫70 s柑橘整果刺穿力较小(8.68±0.04 N),但橘皮抗拉强度增加(0.18±0.05 MPa),且柑橘果香和口感增强,去皮后白皮覆盖率显著降低,从而增强了去皮效果。因此,漂烫能通过影响橘皮力学性质和微观结构增强去皮性能。     

温州蜜柑复合柑橘汁开发及品质研究

为改善尾张、宫川两个主栽温州蜜柑品种制汁后口感欠佳和风味不足的问题,分别以两种温州蜜柑汁为基料,添加冰糖橙汁或纽荷尔脐橙汁进行复配,开发温州蜜柑复合柑橘汁.采用常规方法测定不同复配比例的柑橘汁中总酚、黄酮、可溶性糖、VC、可滴定酸、pH、可溶性固形物、悬浮稳定性及挥发性风味成分,采用感官评价和主成分分析法优选口感和风味...     

柑桔利口酒的研制

以两系杂交糯高粱酒作基酒，单独或混合浸泡红橘皮、温州蜜柑红桔皮、脐橙皮、温州蜜柑黄桔皮，酿制成洒精度为40％～16％（v／v），糖度为330g／L～150g／L的成品洒；通过正交试验，确定最件工艺条件是：1L70％的基酒中加入65g半干柑橘皮在30℃冷浸48h，所得成品浦的酒精度为20％（v／v），糖度为220g/L。然后对其进行感官指标、理化指标、卫生指标的评价，同时指出了工业化生产的几点差异。     

柑桔类果汁的脱苦技术

本文简要介绍了脱除柑桔类果汁苦味的一些技术,这些技术包括:代谢脱苦法、屏蔽脱苦法、吸附脱苦法、酶法脱苦、固定化细胞脱苦、超临界CO2脱苦、超临界CO2脱苦法、膜技术脱苦、基因工程脱苦。     

柑桔类果汁脱苦技术

柑桔类果汁中苦味物质主要由柠檬苦素 ,柚皮苷等组成。用吸附法、固定化酶法及其它方法可以将它们除去。     

柠檬利口酒的研制

介绍了用柠檬为原料生产利口酒的关键工艺操作以及最适工艺条件的确定     

超声波辅助提取柑橘皮橙皮苷研究

以柑橘皮为原料,碱性复合磷酸盐水溶液为提取溶剂,采用超声波辅助提取柑橘皮中的橙皮苷。以橙皮苷提取率为考察指标,考察了液料比、提取温度、超声功率和提取时间对橙皮苷提取率的影响。通过正交试验得到了超声波辅助提取柑橘皮中橙皮苷的合理工艺:液料比为30 m L/g、提取温度为60℃、超声功率为240 W、超声处理时间为30 min。在此工艺下,橙皮苷提取率高、试验重现性好。     

佛手多糖的研究进展

本文介绍了目前对佛手多糖功能研究的进展,并提出了应用佛手多糖生产功能产品的一些设想。     

陈皮酵素发酵工艺优化

以陈皮、浓缩梨汁为原料,通过单因素试验和正交试验研制陈皮酵素的发酵工艺。研究表明,陈皮、浓缩梨汁、水的质量比为7∶20∶73,植物乳杆菌添加量为3%,发酵周期为5d。在此条件下,所制产品酸甜谐和、爽口,桔香自然。     

陈皮酵素发酵工艺优化

以陈皮、浓缩梨汁为原料,通过单因素试验和正交试验研制陈皮酵素的发酵工艺。研究表明,陈皮、浓缩梨汁、水的质量比为7∶20∶73,植物乳杆菌添加量为3%,发酵周期为5 d。在此条件下,所制产品酸甜谐和、爽口,桔香自然。     

新型搅拌型柑橘酸奶的研制

以鲜牛乳为主要原料,适当添加柑橘汁、砂糖及柑橘果粒等混合调配,经混合乳酸菌发酵制备新型搅拌型柑橘酸奶,应用正交试验设计筛选出该酸奶的工艺及配方。实验结果表明:以新鲜优质牛奶为原料,加入12%的柑橘汁、9%的砂糖、4%的乳酸菌,经4 h发酵即可制作出品质优良、各项指标符合国家标准的柑橘酸奶;实验还比较了两种脱苦剂对柑橘果汁的脱苦效果,结果表明β-环状糊精的脱苦效果优于活性炭;采用打蛋器搅拌破乳能提高产品的品质。     

Partial dehydration and cryopreservation of Citrus seeds

BACKGROUND: Three categories of seed storage behavior are generally recognized among plant species: orthodox, intermediate and recalcitrant. Intermediate seeds cannot be stored in liquid nitrogen (LN) without a previous partial dehydration process. The water content (WC) of the seeds at the moment of immersion in LN must be regarded as the most critical factor in cryopreservation. The purpose of this study was to investigate the basis of the optimal hydration status for cryopreservation of Citrus seeds: C. sinensis (sweet orange), C. paradisi (grapefruit), C. reticulata (mandarin) in LN. RESULTS: To study the tolerance to dehydration and LN exposure, seeds were desiccated by equilibration at relative humidities between 11 and 95%. Sorption isotherms were determined and modeled; lipid content of the seeds was measured. Seed desiccation sensitivity was quantified by the quantal response model. Differential scanning calorimetry (DSC) thermograms were determined on cotyledon tissue at different moisture contents to measure ice melting enthalpies and unfrozen WC. Samples of total seed lipid extract were also analyzed by DSC to identify lipid transitions in the thermograms. CONCLUSIONS: The limit of hydration for LN Citrus seeds treatment corresponded to the unfrozen WC in the tissue, confirming that seed survival strictly depended on avoidance of intracellular ice formation. Copyright © 2011 Society of Chemical Industry     

Recovery of Limonoid Glucosides from Citrus Molasses

ABSTRACT: A method to recover multi-gram quantities of limonoid glucosides from citrus molasses using ion-exchange and styrene/divinylbenzene resins has been developed. A cation exchange resin is used to decolorize the molasses, while an anion exchanger is used to separate limonoid glucosides from other negatively charged compounds. Styrene/divinylbenzene resins are used to bind limonoid glucosides and remove water-soluble materials. The method affords approximately 5 grams of a water-soluble powder containing over 60% by weight limonoid glucosides per liter of molasses. An analysis of the efficiency of the method shows that less than 10% of the total limonoid glucosides are lost during recovery.     

柑桔类黄酮生物活性的研究进展

类黄酮是柑桔果实中的重要成分之一。本文综述了柑桔类黄酮生物活性的研究 ,并分析了其作为食品保健因子的可能性     

柑橘果皮中功能性成分的作用概述

对柑橘果皮中的香精油、果胶、膳食纤维、黄酮类化合物和类柠檬苦素、天然色素的功能特性及其应用进行了综述.     

超声波辅助提取橘皮中黄酮类化合物

研究利用超声波辅助提取橘皮黄酮类化合物的工艺条件,并探讨超声波频率、溶剂浓度、提取时间、提取温度和料液比对提取效果的影响。研究确定影响黄酮提取效果的最主要因素是料液比,并得出橘皮黄酮提取的最佳工艺条件为超声波频率为低频(25.5 kHz),提取溶剂为60%乙醇,提取时间40 min,提取温度75℃,料液比1∶10(g/mL)。