微生物法去除柚子皮苦味的工艺研究

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摘 要：本研究以柚皮干为原料，用乳杆菌作为发酵菌种，以柚子皮中的主要苦味物质柚皮苷为标准物制作标准曲线，通过单因素试验得到去除柚子皮苦味的最佳条件为乳杆菌添加量5%、柚皮浆添加量40%、培养温度35 ℃以及培养时间48 h，柚皮苷苦味降低率最大。

关键词：乳杆菌;柚皮苷;柚子皮;发酵;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产品时影响较大，因此在开发利用柚子皮制作果脯、果酒等产品时，需去除柚子皮的苦味物质[1-2]。（剩余3437字）