柑橘柑果苷之研究(3)應用甲基纖維素防止桶柑罐頭之白濁現象

Studies on the Citrus Hesperidin (3) the Prevention of the Muddiness of Canned Tonkan Segements in Syrup by Methyl Cellulose

方祖達(Tzuu-Tar Fang)

《中國園藝》 13卷3&4期 (1967/12) Pp. 42-54

https://doi.org/10.6964/JCSHS.196712.0042

摘要

採用添加甲基纖維素之方法，以防止桶柑瓤片頭之糖液中因柑果苷之析出所引起之白濁現象，結果獲悉於製罐時注入之糖液中添加10 p.p.m之甲基纖維素，則足可達到防止之目的。
欲提高柑果苷在糖酸配液中之溶存量，除了添加甲基纖維素外，同時應調整檸檬酸之含有量，如檸檬酸爲0.25%時添加甲基纖維素則可獲得50 mg%之柑果苷溶存量，如檸檬酸提高到0.5%時，柑果苷之溶量僅有10 mg%。
桶柑中柑果苷之含量顯然地隨果實採收時之成熟度而遞減，但採收後之桶苷若經貯藏，其瓤片中柑呆苷含量反而增加，如貯藏於5℃6天比原採收者增加10%，貯藏於15℃6天則增加25%同，所謂桶柑罐頭糖液內之白濁物質經本試驗之遠心分離，呈色反應、結晶方法及顯微鏡檢看等考查之結果證明其全爲柑果苷也。

並列摘要

In order to prevent the syrup muddiness of the canned tonkan segments, a series of test woe carried out. It is found that when a 10 p.p.m. of methyl cellulose was introduced to the syrup and store the canned product for 3-6 months, the syrup would be considerably transparsnt.
In a sugar-acid solution containing a 10 p.p.m of methyl cellulose after stored it for 50 days, it is found that the less citric acid contained, the more hesperidin would be dissolved, such as a 50 mg % of hesperidin would be retained in a syrup containing a 0.25% of citric acid, but, only an about 10 mg % of hesperidin would be retained in the syrup with a 0.5% of citric acid.
The hesperidin content in the tonkan fruit was obviously decreased by its seasonal maturation. However, after picking and storing the fruit for 6 days at 5℃ or l5℃, there was almost a 10% or 25% increase of hesperidin content respectively just compared with the check.
The so-called white-muddy substance presented in the syrup of canned tonksn segments was evidenced as hesperidin by centrifuging method, color reaction, crystalligerous test and microscopic observation.