Studies on constituents and removing bitter substance of Yuzu(Citrus junos.Sieb) Kim, Kyung-Je Department of Food Science and Technology Graduate School, Sunchon National University Director : Prof. Kim, Yong Doo Abstract To acquire basic data for utilizing Yuzu(Citrus junos) as a raw material of in...
Studies on constituents and removing bitter substance of Yuzu(Citrus junos.Sieb) Kim, Kyung-Je Department of Food Science and Technology Graduate School, Sunchon National University Director : Prof. Kim, Yong Doo Abstract To acquire basic data for utilizing Yuzu(Citrus junos) as a raw material of industrial products, chemical components and the condition for removing bitter substances of Yuzu were investigated. 1. Weight ratio of peel, flesh and seed of Yuzu were 44.7, 42.9 and 12.4%, respectively. Comparing proximate compositions of peel and flesh, peel contained higher crude protein, crude fat and crude ash, but lower moisture, carbohydrate and soluble solid than those of flesh. 2. The major free sugar of Yuzu were fructose, glucose and sucrose. Peel contained higher sucrose, but lower fructose and glucose than that of flesh. 3. The main organic acid of Yuzu were citrate, malate and oxalate. Total content of organic acid in flesh(6.6%) was higher than that of peel(4.6%). 4. Total contents of amino acid in peel and flesh were 671.8mg% and 315.7mg%, respectively. Although the amino acid composition of peel and flesh were different each other aspartic acid, proline, glutamic acid and histidine were major components. Total contents in seed was 4790.6mg% and the major amino acid were glutamic acid, aspartic acid, argine, serine and leucine. 5. Free amino acids of peel and flesh were amount to 324.3 and 280.7mg%, respectively, and the major component were proline, serine, glutamic acid, aspartic acid, and histidine. 6. The contents of K and P in peel and flesh were 309, 15.9, 175 and 22.4 mg%, respectively. 7. The amount of volatile components of Yuzu were determined by the methods of steam distillation, purge&trap, and alcohol extraction. Peel contained 221.5, 62.7 and 169.6 mg%; flesh, 43.2, 15.9 and 38.11mg% by those methods. The highest volatile components was limonene, and it was consist of 80% among total volatiles in peel by the all extract methods. Twenty six volatile were identified in Yuzu. 8. The content of naringin and hesperidin in peel, flesh and seed were 95.54, 103.99 and 65.77 ; 77.18, 16.49 and 15.88 mg%, respectively. 9. When naringin was reacted by 10 units of naringinase for 120 minutes, most of naringin was degraded. 10. When 10mg% of naringin and 5mg% hesperidin were treated with 6.0 units ornaringinase and 2.0 units of hesperidinase by different commercial-enzymes, they were decreased to 0.19 and 0.45mg%, respectively. One percent of japanese naringinase digested until naringin and hesperidin concentration decreased to 0.54 and 0.09mg% in 30 minutes, while 5% Amorepacific enzyme did until 0.26 and 0.04mg%, respectively. 11. The amount of naringin and hesperidin were 61.94mg% and 9.98mg% in Yuzu juice. when 3% Amorepacific enzyme and Japanese naringinase were treated for 120 minutes, naringin and hesperidin were decreased to 6.85 and 1.11mg% ; 8.43 and 0.06mg%, respectively. 12. The contents of glucose and fructose in Yuzu juice were 1.76 and 1.58%, respectively, after reaction with 3% of Japanese naringinase for 120 minutes. They were about three-times over as compared with those of control. 13. The changes in Hunter color value of Yuzu juice were negligible with enzyme treatments. However, the redness was increased and lightness was decreased by the treatment of enzymes. 14. When Yuzu juice was treated with enzymes, of sensory scores were increased. The optimum amount of commercial enzymes was determined to 3%.
Studies on constituents and removing bitter substance of Yuzu(Citrus junos.Sieb) Kim, Kyung-Je Department of Food Science and Technology Graduate School, Sunchon National University Director : Prof. Kim, Yong Doo Abstract To acquire basic data for utilizing Yuzu(Citrus junos) as a raw material of industrial products, chemical components and the condition for removing bitter substances of Yuzu were investigated. 1. Weight ratio of peel, flesh and seed of Yuzu were 44.7, 42.9 and 12.4%, respectively. Comparing proximate compositions of peel and flesh, peel contained higher crude protein, crude fat and crude ash, but lower moisture, carbohydrate and soluble solid than those of flesh. 2. The major free sugar of Yuzu were fructose, glucose and sucrose. Peel contained higher sucrose, but lower fructose and glucose than that of flesh. 3. The main organic acid of Yuzu were citrate, malate and oxalate. Total content of organic acid in flesh(6.6%) was higher than that of peel(4.6%). 4. Total contents of amino acid in peel and flesh were 671.8mg% and 315.7mg%, respectively. Although the amino acid composition of peel and flesh were different each other aspartic acid, proline, glutamic acid and histidine were major components. Total contents in seed was 4790.6mg% and the major amino acid were glutamic acid, aspartic acid, argine, serine and leucine. 5. Free amino acids of peel and flesh were amount to 324.3 and 280.7mg%, respectively, and the major component were proline, serine, glutamic acid, aspartic acid, and histidine. 6. The contents of K and P in peel and flesh were 309, 15.9, 175 and 22.4 mg%, respectively. 7. The amount of volatile components of Yuzu were determined by the methods of steam distillation, purge&trap, and alcohol extraction. Peel contained 221.5, 62.7 and 169.6 mg%; flesh, 43.2, 15.9 and 38.11mg% by those methods. The highest volatile components was limonene, and it was consist of 80% among total volatiles in peel by the all extract methods. Twenty six volatile were identified in Yuzu. 8. The content of naringin and hesperidin in peel, flesh and seed were 95.54, 103.99 and 65.77 ; 77.18, 16.49 and 15.88 mg%, respectively. 9. When naringin was reacted by 10 units of naringinase for 120 minutes, most of naringin was degraded. 10. When 10mg% of naringin and 5mg% hesperidin were treated with 6.0 units ornaringinase and 2.0 units of hesperidinase by different commercial-enzymes, they were decreased to 0.19 and 0.45mg%, respectively. One percent of japanese naringinase digested until naringin and hesperidin concentration decreased to 0.54 and 0.09mg% in 30 minutes, while 5% Amorepacific enzyme did until 0.26 and 0.04mg%, respectively. 11. The amount of naringin and hesperidin were 61.94mg% and 9.98mg% in Yuzu juice. when 3% Amorepacific enzyme and Japanese naringinase were treated for 120 minutes, naringin and hesperidin were decreased to 6.85 and 1.11mg% ; 8.43 and 0.06mg%, respectively. 12. The contents of glucose and fructose in Yuzu juice were 1.76 and 1.58%, respectively, after reaction with 3% of Japanese naringinase for 120 minutes. They were about three-times over as compared with those of control. 13. The changes in Hunter color value of Yuzu juice were negligible with enzyme treatments. However, the redness was increased and lightness was decreased by the treatment of enzymes. 14. When Yuzu juice was treated with enzymes, of sensory scores were increased. The optimum amount of commercial enzymes was determined to 3%.
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