食品科学 ›› 2005, Vol. 26 ›› Issue (6): 146-148.
• 工艺技术 • 上一篇 下一篇
孙志高, 黄学根, 焦必宁, 王华, 郭莉
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SUN Zhi-Gao, HUANG Xue-Gen, JIAO Bi-Ning, WANG Hua, GUO Li
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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。
关键词: 柑桔, 苦味成分, 吸附树脂, 脱苦
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.
Key words: citrus, bitter components, adsorbable resin, debitting
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.
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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