| 柑桔果实主要苦味成分的分布及橙汁脱苦技术研究 |
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| 引用本文： | 孙志高,黄学根,焦必宁,王华,郭莉.柑桔果实主要苦味成分的分布及橙汁脱苦技术研究[J].食品科学,2005,26(6):146-148. |
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| 作者姓名： | 孙志高 黄学根 焦必宁 王华 郭莉 |
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| 作者单位： | 中国农业科学院柑桔研究所,重庆,400712 |
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| 基金项目： | 国家“十五”科技攻关计划项目(2001BA501A08) |
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| 摘 要： | 柑桔果实中主要苦味成分是柚苷和柠碱，本文对它们在主栽柑桔品种果实中的分布情况和利用吸附树脂脱除橙汁苦味的技术进行了研究，并筛选出了优良的国产树脂。
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| 关 键 词： | 柑桔果实 脱苦技术 苦味 橙汁 成分 吸附树脂 分布情况 柑桔品种 柠碱 柚苷 |
| 文章编号： | 1002-6630(2005)06-0146-03 |
Studied on the Distributing of Main Bitter Components in Citrus Fruit and the Debittering Technology of Orange Juice |
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| SUN Zhi-Gao,HUANG Xue-gen,JIAO Bi-ning,WANG Hua,GUO Li.Studied on the Distributing of Main Bitter Components in Citrus Fruit and the Debittering Technology of Orange Juice[J].Food Science,2005,26(6):146-148. |
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| Authors: | SUN Zhi-Gao HUANG Xue-gen JIAO Bi-ning WANG Hua GUO Li |
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| Abstract: | Naringin and limonin are main bitter components in citrus fruit. Studied on the distributing of them in citrus fruit of main inseminated varieties and the debittering technology of orange juice by adsorbable resin in this paper. The excellent homemade debittering resin was filtrated. |
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| Keywords: | citrus bitter components adsorbable resin debitting |
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