微生物法去除柚子皮苦味的工藝研究

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摘 要：本研究以柚皮干為原料，用乳桿菌作為發(fā)酵菌種，以柚子皮中的主要苦味物質(zhì)柚皮苷為標(biāo)準(zhǔn)物制作標(biāo)準(zhǔn)曲線，通過單因素試驗得到去除柚子皮苦味的最佳條件為乳桿菌添加量5%、柚皮漿添加量40%、培養(yǎng)溫度35 ℃以及培養(yǎng)時間48 h，柚皮苷苦味降低率最大。

關(guān)鍵詞：乳桿菌;柚皮苷;柚子皮;發(fā)酵;去苦

Study on Bitter Removal of Grapefruit Peel by Microbial Method

QI Qiqiong， WEI Qianni， TANG Qiuxia， MO Peiming， ZHANG Meilin

（Beihai Vocational College， Beihai 536100， China）

Abstract： In this study， dried grapefruit peel was used as raw material， Lactobacillus was used as fermentation strain， and naringin， the main bitter substance in grapefruit peel， was used as the standard material to make the standard curve. Through single factor test， it was found that the best conditions to remove the bitter taste of grapefruit peel were the addition of Lactobacillus 5%， the addition of grapefruit pulp 40%， the culture temperature 35 ℃ and the culture time 48 h， the bitterness reduction rate of naringin was the largest.

Keywords： Lactobacillus; naringin; grapefruit peel; fermentation; go bitter

柚子果肉口感好，柚子皮的活性成分多，但柚子皮味辛苦甘，其苦味在使用柚子皮制作產(chǎn)品時影響較大，因此在開發(fā)利用柚子皮制作果脯、果酒等產(chǎn)品時，需去除柚子皮的苦味物質(zhì)[1-2]。（剩余3437字）