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Metabolism of Limonoid in Banpeiyu

半沛玉中柠檬苦素的代谢

基本信息

批准号：
01580087
负责人：
MORISHITA Toshiko
金额：
$ 1.15万
依托单位：
Mukogawa Women's University
依托单位国家：
日本
项目类别：
Grant-in-Aid for General Scientific Research (C)
财政年份：
1989
资助国家：
日本
起止时间：
1989 至 1991
项目状态：
已结题

项目摘要

The mechanism of the increase in bitterness in citrus fruits was studied. Limonin D-ring lactone hydrolase was extracted from Natsudaidai seeds and purified by ion exchange chromatography and gel filitration, resulting in a sevenfold increase in its specific activity. Examination of the metabolism of limonoid in different parts of citrus fruits revealed the presence of a dark crystalline substance around the circumambient cortex cells of the stem. Obacunone was found to be transferred from the testa to the cotyledon and stored as limonin. Limonoate A-ring lactone was formed in the leaf and the stem from September to December, then transferred to the stem cortex. It was stored in the fruits as neutral limonoid.The change in the bitterness during marmalade preprocessing was investigated. Fruits with high limonoid contents tended to lose their good flavor on boiling, whereas those with high naringin levels were judged to be significantly better tasting. Boiling the peel caused limonoate A … More -ring lactone from limonin to be transferred to the peel. At about 10 minutes after boiling was started, 17-dehydrolimonoate A-ring lactone was detected. Further heateing caused an increase in the amount of nomilin, which is thought to cause bitterness in marmalade. Fruits with large amounts of limonin tend to be favored, and mixing two types of fruits should be helpful for improving the flavor by reducing bitterness, increasing sweetness and mellowing the sourness.Fruits liquor was prepared with Banpeiyu, and the amounts of the bitter principles limonind and naringin that dissolved into the alcohol were measured. Large amounts of limonin were found in ethyl alcohol and white liquor and also of nomilin in ethyl alcohol and water. When the peel was removed and only the fruits flesh was spaked in white liquor, the resulting liquor was tahty and without bitterness, making it suitable for use as a fruit liquor.The delayed apperance of bitterness in fruit was also studied. The fruit juice was kept at 5ﾟC to 20ﾟC (room temperature) and the activation level of increase of bitterness in the juice. Less

研究了柑桔果实苦味增加的机理。通过离子交换层析和凝胶过滤，从那苏戴黛种子中提取柠檬苦素d环内酯水解酶，使其比活性提高了7倍。对柑橘类水果不同部位的类柠檬素代谢的检查显示，在茎的周围皮层细胞周围存在一种黑色结晶物质。研究发现，欧诺酮可从果皮转移到子叶，并以柠檬苦素的形式储存。9 - 12月，柠檬酸a环内酯在叶片和茎中形成，然后转移到茎皮质。它以中性柠檬素的形式储存在果实中。研究了果酱在预处理过程中苦味的变化。柠檬素含量高的水果在煮沸时往往会失去其良好的风味，而柚皮苷含量高的水果则被认为味道明显更好。将柠檬皮煮沸后，柠檬素中的柠檬酸A…多环内酯转移到果皮中。煮沸后约10分钟，检测到17-去氢柠檬酸a环内酯。进一步加热会导致诺米林的含量增加，而诺米林被认为会导致橘子酱的苦味。柠檬素含量高的水果更受欢迎，混合两种水果可以减少苦味，增加甜度，缓和酸味。以半培玉为原料配制果酒，测定其苦味成分柠檬酸和柚皮苷的溶出量。在酒精和白酒中发现了大量的柠檬苦素，在酒精和水中也发现了诺米林。将果皮去皮，只将果肉放入白酒中，得到的白酒口感清爽，没有苦味，适合作为果酒使用。还研究了水果苦味延迟显现的原因。将果汁在5 ~ 20（室温）的温度下保存，并观察果汁苦味增加的激活水平。少