采收期、贮藏时间及加工单元操作对赣南脐橙汁苦味物质含量的影响

探讨赣南脐橙采收期、贮藏时间及加工单元操作对橙汁苦味物质(柠檬苦素、诺米林)含量的影响,为降低橙汁苦味提供参考.测定不同采收期与贮藏时间及不同加工单元操作下的橙汁中的苦味物质含量,重点研究橙汁热处理过程中苦味物质的变化并进行动力学模型拟合.结果表明,随着采收期的延长,橙汁中柠檬苦素与诺米林的含量逐渐降低,但在贮藏期间,...

Effects of harvest time,storage time and processing unit operation on bitter substance of Gannan navel orange juice

The objective of this study was to investigate the effects of harvest time,storage time and processing unit operation on the content of bitter substances(limonin and nomilin)in Gannan navel orange juice which could to provide a reference for reducing the bitterness of orange juice.The bitter substances in orange juice at different harvest times,storage time and different processing unit operation was determined.And the change of bitter substances with heat treatment was explored and the kinetic model was set up.The results showed that,with the increase of harvest time,the contents of limonin and nomilin in orange juice decreased gradually,however,these contents in orange juice first increased and then decreased.Moreover,the contents of limonin and nomilin in broken juice were higher than those in extruded juice,and limonin in crushed juice and extruded juice increased significantly after enzymatic hydrolysis,but nomilin was not detected.Furthermore,using the higher the processing temperature and the lower the pH value,a higher bitter substance content in orange juice was obtained.When pH value>6.0,limonin and nomilin could not be detected in orange juice.At the same time,the kinetic model could be used to couple with the content changes of limonin and nomilin in orange juice with heat treatment.The results showed that the harvest time,storage period of navel orange and the operation of the processing unit all had a great influence on the content of bitter substances in orange juice especially the heat treatment conditions.So the bitter substance of orange juice can be reduced by delaying the harvest period and storage time,optimizing the juice extraction method,and controlling the heat treatment parameters.