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題 名 | Monitoring Enzymatic Debittering in Grapefruit Juice by High Performance Liquid Chromatography=利用液相層析法偵測以酵素去除葡萄柚汁苦味的過程 |
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作 者 | 簡伯容; 許輔; 徐源泰; | 書刊名 | 藥物食品分析 |
卷 期 | 9:2 2001.06[民90.06] |
頁 次 | 頁115-120 |
分類號 | 463.843 |
關鍵詞 | 去苦味; 葡萄柚汁; 高效能液相層析; 鼠李糖啟酶; 葡萄糖啟酶; 柚苦啟酶; Debittering; Grapefruit juice; HPLC; α-L-rhamnosidase; β-D-glucosidase; Naringinase; |
語 文 | 英文(English) |
中文摘要 | 本研究發展一液相層析方法,用以同時偵測酵素去除葡萄柚汁苦味的過程中,柚苦啟(naringin)及其水解產物洋夸啟(prunin)、柚苦素(naringenin)等黃烷酮物質的含量變化,並可估算去苦味酵素的效率。葡萄柚汁樣品經添加無水酒精改變極性後,再經離心及過濾步驟製備,層析分離於逆相碳十八管柱以及含30%氰甲烷水溶液之動相完成。三種黃烷酮之回收率均大於88%而定量線性範圍介於20 - 500 μg/mL。此法可觀察葡萄柚汁去苦味過程中,-L-rhamnosidase 將柚苦啟水解為洋夸啟,以及-D-glucosidase 將洋夸啟水解為柚苦素的變化,也可用來分別估算去苦味酵素-L-rhamnosidase 及-D-glucosidase 的水解效率,因此適於日後葡萄柚汁工業化去苦味的應用。 |
英文摘要 | An HPLC method was developed for monitoring the progress of enzymatic debittering and estimating the efficiency of debitter enzymes by means of simultaneously determining the levels of the bitter flavanone naringin, its hydrolytic intermediate prunin and the tasteless product naringenin in grapefruit juice. The sample preparation was carried out by a polarity modification with anhydrous ethanol, a centrifuge step and a 0.45 μm filtration. Separation was achieved using a reverse phase C-18 column with a mobile phase comprising 30 % acetonitrile. The average recovery rates were above 88 % and the quantitative linearity ranged from 20 - 500 μg/mL for the flavanones analyzed. The conversions of naringin to prunin by α-L-rhamnosidase and prunin to naringenin by β-D-glucosidase in grapefruit juice were monitored, and the efficiency of the individual enzyme was separately evaluated. Applicability of this method in juice processing is also discussed. |
本系統中英文摘要資訊取自各篇刊載內容。