陈高辉,林羡,徐玉娟,余元善,吴继军,温靖,肖更生.机械挤压对柚子砂囊的损伤特性及苦味物质增加[J].,2020,36(6):274-284.
机械挤压对柚子砂囊的损伤特性及苦味物质增加
Damage Characteristics and Bitter Substances Increase of Pomelo Juice Sacs Treating by Mechanical Extrusion
投稿时间:2019-10-29  
DOI:10.13982/j.mfst.1673-9078.2020.6.1049
中文关键词:  机械挤压  柚子  砂囊  损伤特性  苦味物质
英文关键词:mechanical extrusion  pomelo  juice sac  damage characteristic  bitter substance
作者简介:陈高辉(1994-),男,在读研究生,研究方向:农产品加工与贮藏工程 通讯作者:肖更生(1965-),男,研究员,研究方向:农产品加工与贮藏工程
基金项目:广东省特色农机装备技术研发专项(粤农计[2018]52号);广东省农业技术体系创新团队项目(2019KJ108);广东省农业科学院果蔬加工研究团队项目(201604TD)
作者单位
陈高辉 (1.江西农业大学生物科学与工程学院,江西南昌 330045)(2.广东省农业科学院蚕业与农产品加工研究所,农业农村部功能食品重点实验室,广东省农产品加工重点实验室,广东广州 510610) 
林羡 (2.广东省农业科学院蚕业与农产品加工研究所,农业农村部功能食品重点实验室,广东省农产品加工重点实验室,广东广州 510610) 
徐玉娟 (2.广东省农业科学院蚕业与农产品加工研究所,农业农村部功能食品重点实验室,广东省农产品加工重点实验室,广东广州 510610) 
余元善 (2.广东省农业科学院蚕业与农产品加工研究所,农业农村部功能食品重点实验室,广东省农产品加工重点实验室,广东广州 510610) 
吴继军 (2.广东省农业科学院蚕业与农产品加工研究所,农业农村部功能食品重点实验室,广东省农产品加工重点实验室,广东广州 510610) 
温靖 (2.广东省农业科学院蚕业与农产品加工研究所,农业农村部功能食品重点实验室,广东省农产品加工重点实验室,广东广州 510610) 
肖更生 (2.广东省农业科学院蚕业与农产品加工研究所,农业农村部功能食品重点实验室,广东省农产品加工重点实验室,广东广州 510610) 
AuthorInstitution
CHEN Gao-hui (1.College of Bioscience and Engineering, Jiangxi Agricultural University, Nanchang 330045, China) (2.Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China) 
LIN Xian (2.Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China) 
XU Yu-juan (2.Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China) 
YU Yuan-shan (2.Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China) 
WU Ji-jun (2.Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China) 
WEN Jing (2.Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China) 
XIAO Geng-sheng (2.Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China) 
摘要点击次数: 15
全文下载次数: 15
中文摘要:
      本研究以柚子砂囊形变程度为参数,考察了不同机械挤压程度对沙田柚、白肉蜜柚和红肉蜜柚砂囊物理破损程度、营养成分、色泽及柚皮苷、柠檬苦素等苦味物质的影响。结果表明,机械挤压对柚子砂囊的色泽、总酸含量影响不大。随着机械挤压程度的增加,3个柚子品种砂囊的汁液流失率、可溶性蛋白含量、柚皮苷含量、总酚含量、可溶性固形物含量上升,抗坏血酸含量、原果胶含量均下降,可溶性果胶和脂肪含量在机械损伤致形变程度为40%时达到最大值。与白肉蜜柚和红肉蜜柚相比,机械损伤导致沙田砂囊总糖含量下降2.89%,柠檬苦素含量增加64.12%;柚皮苷含量增幅较大,增幅为17.48%。本研究表明,机械挤压越大对柚子砂囊损伤越大,而引起的苦味物质累积则因柚子品种而异,其中机械损伤引起沙田柚苦味的增加较为明显。
英文摘要:
      In this study, the deformation degree of the pomelo juice sac was used as a parameter to investigate the effects of different degrees of mechanical extrusion on the physical damage on Shatian pomelo, white flesh pomelo and red flesh pomelo, as well as their nutritional composition, color, and bitter substances including naringin and limonin. The results showed that mechanical extrusion had little effect on the color and total acid content of the three types of pomelo juice sacs. With the increase of the degree of mechanical compression, the juice loss rate, soluble protein content, naringin content, total phenol content, and total soluble solid content of the three types of pomelo samples increased, whilst their ascorbic acid content and protopectin content decreased. The soluble pectin content and fat content reached their maximum when the degree of deformation caused by mechanical damage was 40%. Compared with the white flesh pomelo and red flesh pomelo, mechanical damage decreased the total sugar content by 2.89%, increased limonin content by 64.12% in Shatian juice sacs, with a greater increment of naringin content (by 17.48%). This study indicated that the greater compression the mechanical extrusion, the greater the damage to the pomelo juice sacs. The accumulation of bitter substances varied depending on pomelo varieties, with the increase of the bitter taste in Shatian pomelo juice sacs being greater.
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