利用酵素去除葡萄柚汁苦味之成分

Utilizing Enzyme for Reducing Bitterness in Grapefruit Juice

簡伯容(Po-Jung Chien) ； 徐源泰(Yuan-Tay Shyu) ； 楊淑惠(Shu-Hui Yang)

《中華農業研究》 52卷3期 (2003/09) Pp. 228-237

https://doi.org/10.29951/JARC.200309.0007

摘要

本研究探討利用酵素應用於葡萄柚汁去苦味加工的可行性，以及去苦味葡萄柚汁的品質變化與接受度。研究結果顯示未經去苦味酵素處理之葡萄柚汁於加工過程中，柚苦苷含量並無顯著的變化；除此之外，更進一步探討國人對葡萄柚汁苦味的接受性及在加工過程中直接添加去苦味酵素柚苦苷醇(naringinase)、α-L-鼠李糖苷醇(α-L-rhamnosidase)與β-D-葡萄糖苷酶(β-D-glucosidase)於葡萄柚汁作用後之接受度，研究結果發現去苦味酵素處理可去除葡萄柚汁中的柚苦苷，但不改變果汁中的一般成分，而品評試驗發現利用去苦味酵素α-L-鼠李糖苷酶降低葡萄柚汁的苦味，可顯著提高消費者喜好度。

關鍵字

去苦味 ； α-L-鼠李糖苷酶 ； 柚苦苷 ； 葡萄柚汁

並列摘要

The objectives of this study were to evaluate the applicability of α-L-rhamnosidase in debittering grapefruit juice and to investigate the quality and acceptance of the enzymaticly debittered juice. When the processed juice was not enzymaticly debittered, its naringin content was not significant'y changed (p＞0.05). In addition, the acceptance of processed juices that were debittered using naringinase, α-L-rhamnosidase and β-D-glucosidase, respectively, were further studied. Results show that the processes of enzymatic debittering can hydrolyze the bitter flavanones, but not interfere the other constitutions of the juice Compared with the undebittered juice, the acceptance of debittered one was significantly increased. These results suggest that enzymatic debittering using α-L-rhamnosidase could promote the acceptance of people for grapefruit juice.

並列關鍵字

Debittering ； α-L-Rhamnosidase ； Naringin and Grapefruit juice