ダウンロード数 : ?
タイトルヨミ
ナツダイダイ カジツ ノ リヨウ ニ カンスル ケンキュウ ダイ1ポウ カジュウチュウ エノ NARINGIN ヨウシュツ ニ タイスル PECTINシツブツ ノ ソシ サヨウ ニツイテ
日本語以外のタイトル
Studies on the Utilization of Citrus Natsudaidal(Part 1) : Inhibition of Pectic Substances for Dissolution of Naringin into Juice
ファイル
言語
日本語
著者
長坂 啓助
内容記述(抄録等)
It is well-known that the fruit of Citrus Natsudaidai tastes more bitter, being increased naringin content in its juice by heating and this fact is one of the greatest reason that manufacturing of Citrus Natsudaidai make not so rapid progress.
Many papers have been reported on removal of this bitterness but neither works accomplished sufficiently their purposes as yet. And this experiment was carried out to get a clue to perfect removal of this bitterness by finding out the mechanism of increasing of naringin content in juice.
(1) Naringin content in juice increased with the progress of ripening stage.
(2) By means of affecting pectinase on the fruit texture naringin was extracted more easily from the texture.
(3) Dipping the fruit texture in hot water, naringin in the texture was almost extracted into dipping water but in the case of existence of <Ca>^<++> in dipping water, if it was hot, extraction of narigin from the texture was inhibited.
From mentioned above, close relation was recognized between naringin and pectic substances in the fruit texture and it is assumed that insoluble pectic substances masked a part of naringin and inhibit to dissolve it into juice. Considering from this aspect, the fact that naringin content in juice increase by treatments such as heating, freezing and crushing of the fruit texture is able to be explain reasonably.
掲載誌名
島根農科大学研究報告
14
開始ページ
A(124
終了ページ
128)
ISSN
05598311
発行日
1965-12-31
NCID
AN00108241
出版者
島根農科大学
出版者別表記
The Shimane Agricultural College
資料タイプ
紀要論文
部局
生物資源科学部
備考
A,Bを含む
他の一覧