| 英文摘要 |
Turkey is a major producer of fresh oranges and related products. The juice making process involves the debittering of naringin. Few studies have been reported on this compound in the fruits and products in Turkey. Furthermore, the process to remove this bitterness was also of interest in this study. Samples of 97 freshly hand-squeezed orange juice and orange peel juice, 30 commercial orange juice and peel concentrates collected from the Mediterranean Region of Turkey were analyzed for their naringin concentrations by HPLC following the Fisher and Wheaton method. Naringin concentration of 53 juice samples from freshly squeezed orange and 87 peel juice samples ranged from 0.12 to 2.63 mg L-1 and 0.50 to 15.7 mg L-1, respectively. On the other hand, the naringin concentration of the commercial orange juice and peel concentrates were higher and ranged from 0.61 to 19.4 mg L-1 and 95 to 995 mg L-1 for 30 samples, respectively. Due to higher naringin levels in orange peel concentrates, these samples were subjected to a debittering process using free naringinase with a Km value of 0.098 mM naringin, at pH 4.0 and 60˚C. After 85 min of debittering process, 35.3% of the naringin was found to be hydrolyzed.
土耳其是新鮮柳橙及其相關產品之主要生產國。果汁加工過程涉及柚苷苦味之去除。以往較少有文章發表關於土耳其之水果產品中柚苷成分，除此之外， 苦味的去除亦是本研究有興趣探討的重點。九十七件新鮮手工壓榨的柳橙汁與柳橙皮汁，以及30件採自土耳其Mediterranean地區的商業化柳橙汁與果皮濃縮物，利用高效液相層析法配合Fisher and Wheaton方法分析柚苷濃度。結果53件新鮮手工壓榨的柳橙汁與87件柳橙皮汁的柚苷濃度分別為0.12-2.63 mg L-1 與0.50-15.7 mg L-1。另一方面，商業化柳橙汁與果皮濃縮物的柚苷濃度均較前者高，且柚苷濃度分別為0.61-19.4 mg L-1 與95-995 mg L-1 （30件樣品）。由於柳橙皮濃縮物含有較高之柚量，因此利用柚苷 （Km = 0.098 mM naringin）於pH4.0及60℃下將這些樣品進行去除苦味之加工處理。結果顯示，經過85分鐘去除苦味加工，其中35.3%柚苷已證實遭水解。 |
本站僅提供期刊文獻檢索。
