| This paper first of citron from botany characteristics, identification, cultivation and so on are introduced, some results of the study of the chemical composition of citron after some summary, and citron in medicine, cosmetics, food, the present situation of the development and utilization, etc, are summarized, analyzed the impact of citron contains bitter principle is citron fruit is the cause of the further development, and points out the naringin is one of the main bitter substances in the citron fruit, debitterizing technologies, which are frequently used are introduced and according to the needs of the experiment, the technology of the debitterizing, enzymatic debitterizing technology as the subsequent process of the development of citron fruit juice and Followed by more detailed introduces the basic features of naringin and can be widely used to pharmacological characteristics, introduction and analysis of the current common testing different method of naringin, according to the test conditions of oneself and operability, and chose the high performance liquid chromatography (HPLC) method for the testing method of naringin in citron, naringin detection in the expectation of citron, naringin can be as a functional factors used to develop functional food to provide certain reference for comprehensive exploitation and citron.Experiment firstly by high performance liquid chromatography (HPLC) of citron were determined, the content of naringin in chromatographic conditions for the chromatographic column used in (4.6mm*250mm,5microns), mobile phase of methanol-water (40:60), flow rate of1.0ml/min, detection wavelength of283nm, column temperature30℃, results show that the peak separation degree is a good color, conform to the requirements of the measurement, and through the accuracy, repeatability, stability, recovery and so on a series of test, analysis of RSD, finally concludes that the trial of naringin content in the citron used is4.58%.Second, experiment with citron as raw material, adopts the technology of enzymatic debitterizing, namely the citron fruit juice to make use of naringin enzyme debitterizing process, for the next step of citron fruit drinks, enzyme debitterizing process parameters optimization. First on the influencing factors of enzyme debitterizing effect (enzyme dosage, enzymolysis temperature, digestion time, juice PH value) of single factor analysis, respectively, after the parameters were optimized by orthogonal test. Finally come to process parameters as follows:amount of enzyme2g/1, enzymolysis temperature of35℃, original PH of4, digestion time was80min.Then the citron fruit drinks development has carried on the preliminary study, the study found that after treated with enzyme debitterizing, in10%of the whole citron fruit juice drinks (including the sugar content of9%), while citric acid and lactic acid compound with use, can complement each other, both to make up for an indication of citric acid, and lactic acid taste more moderate; When under60℃, citron fruit juice beverage of homogeneous number for2times, and first time homogeneous pressure of20mPa, a second30mPa for homogeneous pressure, at this point, the product of the solids content of10.51%, centrifugal sedimentation rate was6.15%, the stability degree was91.46%, the viscosity of23.9mPa S, best product quality at this time. In citron fruit drinks for a period of9months, sterilization process selected keep5s at121℃.Completed finally, the preparation of citron fruit drinks in the content of naringin was determined, and using method for the high performance liquid chromatography (HPLC) analysis, samples will be harvested after ultrasonic extraction with ethyl acetate, dissolve the residue with methanol after0.45mu m membrane filter, take the upper filtrate were used as a liquid, after a series of experiments, finally concludes that citron beverage was0.09%, the content of naringin in according to the effect of naringin, we can be the citron fruit drink as a kind of functional drink for commercial applications. |
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