A method for evaluating the debittering effect of citrus juice resin adsorption

Abstract

The present invention belongs to the field of food testing technology and provides a method for evaluating the debittering effect of citrus juice by resin adsorption. The method comprises the following steps: adding a sucrose ester emulsifier solution to a naringin solution, measuring the initial and final interfacial tension values, and obtaining the interfacial tension difference; adding the sucrose ester emulsifier solution during the citrus juice preparation process, and then debittering the citrus juice by resin adsorption to obtain the debittered citrus juice; and using the interfacial tension difference of the naringin solution containing the sucrose ester emulsifier as an indicator to determine the debittering effect of the citrus juice by resin adsorption. The present invention evaluates the debittering effect of citrus juice by resin adsorption by measuring the interfacial tension difference of the naringin solution containing the sucrose ester emulsifier. This evaluation method has the advantages of strong anti-interference ability, avoids interference from components such as pectin and pigments, excellent data reproducibility, and low reagent consumption.

Description

Technical Field

[0001] The invention belongs to the technical field of food detection, and in particular relates to a method for evaluating the debittering effect of citrus juice by resin adsorption. Background Art

[0002] Citrus juice is rich in nutrients such as vitamins, flavonoids, and polyphenols, and possesses antioxidant and anti-inflammatory properties. However, during processing and storage, it is prone to developing a "bitter aftertaste" caused by naringin and limonin. Resin adsorption, a mainstream debittering technology, offers advantages such as non-chemical addition and room-temperature operation. However, its reliance on physical adsorption mechanisms involving van der Waals forces and hydrogen bonding results in slow adsorption kinetics and limited selectivity. However, sucrose fatty acid esters (SE) are combined with resins. Sucrose fatty acid esters, amphiphilic nonionic surfactants, have hydroxyl and ester groups in their molecular structure that can anchor the polar groups of bitter substances through hydrogen bonding, while hydrophobic alkyl chains simultaneously form a targeted adsorption layer on the resin surface. This dual mechanism significantly reduces the interfacial energy between the bitter substance and the adsorption resin, improving debittering efficiency.

[0003] Traditional methods for evaluating the debittering effectiveness of citrus juice using resin adsorption suffer from common flaws, including poor anti-interference capabilities, significant variability in evaluation results, and high reagent consumption. For example, pectin in citrus juice can physically entangle with bitter substances, while pigments can react with detection reagents to form a colorimetric reaction. These complex interactions can interfere with accurate assessment of the resin's debittering effectiveness, rendering the evaluation results inaccurate in their true debittering capacity. Minor fluctuations in experimental conditions, such as temperature, pH, and stirring speed, as well as varying operator skills, can lead to significant variability in evaluation results. Furthermore, accurate determination of bitter substances typically requires the use of large quantities of chemical reagents for sample pretreatment and analysis, significantly increasing costs. Summary of the Invention

[0004] In view of the shortcomings of the prior art, the present invention provides a method for evaluating the debittering effect of citrus juice by resin adsorption, which aims to solve the problems mentioned in the background art.

[0005] The present invention provides a method for evaluating the debittering effect of citrus juice by resin adsorption, comprising the following steps:

[0006] Step 1: adding a certain concentration of a sucrose ester emulsifier solution to a naringin solution, measuring the initial and final interfacial tension values, and obtaining the interfacial tension difference of the naringin solution containing the sucrose ester emulsifier; adding a certain concentration of the sucrose ester emulsifier solution during the preparation of citrus juice, and then debittering the citrus juice by resin adsorption to obtain citrus juice debittered by resin adsorption; wherein the concentration of the sucrose ester emulsifier solution added to the citrus juice and the naringin solution is the same;

[0007] Step 2: Using the interfacial tension difference of the naringin solution containing the sucrose ester emulsifier as an indicator to judge the debittering effect of the citrus juice resin adsorption.

[0008] Furthermore, when the interfacial tension difference of the naringin solution containing the sucrose ester emulsifier is greater than a first threshold value, the debittering effect of the citrus juice resin adsorption is judged to be excellent; when the interfacial tension difference of the naringin solution containing the sucrose ester emulsifier is greater than or equal to a second threshold value and less than or equal to the first threshold value, the debittering effect of the citrus juice resin adsorption is judged to be good; when the interfacial tension difference of the naringin solution containing the sucrose ester emulsifier is less than the second threshold value, the debittering effect of the citrus juice resin adsorption is judged to be poor.

[0009] Furthermore, the first threshold value and the second threshold value are determined based on the correspondence between the interfacial tension difference of the naringin solution containing the sucrose ester emulsifier and the debittering rate of the citrus juice resin adsorption. The specific steps are: measuring the interfacial tension difference of the naringin solution containing different concentrations of the sucrose ester emulsifier; adding different concentrations of the sucrose ester emulsifier to the citrus juice for resin adsorption debittering, measuring the citrus juice resin adsorption debittering rate, and performing a linear fit between the interfacial tension difference and the citrus juice resin adsorption debittering rate to obtain the interfacial tension difference corresponding to the maximum debittering rate, which is the first threshold value, and the interfacial tension difference corresponding to the minimum debittering rate is the second threshold value.

[0010] Furthermore, the sucrose ester emulsifier is at least one of sucrose ester 5, sucrose ester 7, sucrose ester 9, sucrose ester 11, sucrose ester 13, sucrose ester 15 or sucrose ester 16.

[0011] Furthermore, the first threshold is 12.40 mN / m, and the second threshold is 1.12 mN / m.

[0012] Furthermore, the citrus juice is pomelo juice.

[0013] Furthermore, the resin is LX-900 macroporous resin.

[0014] The present invention has the following beneficial effects: by measuring the interfacial tension difference of naringin solutions containing a sucrose ester emulsifier, the debittering effect of citrus juice by resin adsorption is evaluated. This evaluation method has the advantages of strong anti-interference ability, avoiding interference from components such as pectin and pigments, excellent data reproducibility, and low reagent consumption, providing an efficient and scientific analytical method for citrus debittering processes. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] A more complete understanding of exemplary embodiments of the present invention may be obtained by referring to the following drawings:

[0016] Figure 1This is the effect of debittering flow rate on resin adsorption in an embodiment of the present invention;

[0017] Figure 2 The effects of different sucrose ester emulsifiers on debittering rate in the examples of the present invention are shown;

[0018] Figure 3 This is a Pearson correlation analysis heat map of an embodiment of the present invention;

[0019] Figure 4 This is a flow chart of a method for evaluating the debittering effect of citrus juice by resin adsorption according to an embodiment of the present invention. DETAILED DESCRIPTION

[0020] In order to make the technical problems, technical solutions and beneficial effects to be solved by the present invention more clearly understood, the present invention is further described in detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not intended to limit the present invention.

[0021] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs; the terms used herein are only for the purpose of describing specific embodiments rather than limiting the present invention.

[0022] The present invention provides a method for evaluating the debittering effect of citrus juice by resin adsorption, comprising the following steps:

[0023] Step 1: adding a certain concentration of a sucrose ester emulsifier solution to a naringin solution, measuring the initial and final interfacial tension values, and obtaining the interfacial tension difference of the naringin solution containing the sucrose ester emulsifier; adding a certain concentration of the sucrose ester emulsifier solution during the preparation of citrus juice, and then debittering the citrus juice by resin adsorption to obtain citrus juice debittered by resin adsorption; wherein the concentration of the sucrose ester emulsifier solution added to the citrus juice and the naringin solution is the same;

[0024] Step 2: Using the interfacial tension difference of the naringin solution containing the sucrose ester emulsifier as an indicator to judge the debittering effect of the citrus juice resin adsorption.

[0025] In some embodiments, when the interfacial tension difference of the naringin solution containing a sucrose ester emulsifier is greater than a first threshold value, the debittering effect of the citrus juice resin adsorption is judged to be excellent; when the interfacial tension difference of the naringin solution containing a sucrose ester emulsifier is greater than or equal to a second threshold value and less than or equal to the first threshold value, the debittering effect of the citrus juice resin adsorption is judged to be good; when the interfacial tension difference of the naringin solution containing a sucrose ester emulsifier is less than the second threshold value, the debittering effect of the citrus juice resin adsorption is judged to be poor.

[0026] In some embodiments, the first threshold and the second threshold are determined based on the correspondence between the interfacial tension difference of naringin solutions containing a sucrose ester emulsifier and the debittering rate of citrus juice by resin adsorption. The specific steps are: measuring the interfacial tension difference of naringin solutions containing different concentrations of sucrose ester emulsifier; adding different concentrations of sucrose ester emulsifier to citrus juice for resin adsorption debittering, measuring the citrus juice resin adsorption debittering rate, and performing a linear fit between the interfacial tension difference and the citrus juice resin adsorption debittering rate to obtain the interfacial tension difference corresponding to the maximum debittering rate, which is the first threshold, and the interfacial tension difference corresponding to the minimum debittering rate, which is the second threshold.

[0027] In some embodiments, the sucrose ester emulsifier is at least one of sucrose ester 5, sucrose ester 7, sucrose ester 9, sucrose ester 11, sucrose ester 13, sucrose ester 15, or sucrose ester 16.

[0028] In some embodiments, the first threshold is 12.40 mN / m and the second threshold is 1.12 mN / m.

[0029] In some embodiments, the citrus juice is pomelo juice.

[0030] In some embodiments, the resin is a macroporous resin model LX-900.

[0031] The present invention measures the interfacial tension difference of a naringin solution containing a sucrose ester emulsifier solution and the resin adsorption debittering rate of citrus juice to which the corresponding sucrose ester emulsifier solution is added, obtains a correlation between the two, and then constructs an evaluation system for the interfacial tension difference and the resin adsorption debittering effect.

[0032] Table 1 Name, composition and HLB value of sucrose ester emulsifier

[0033]

[0034] 1. Prepare the solution

[0035] (1) Preparation of naringin solution: Weigh the naringin standard and prepare a 0.29 mg / mL naringin solution with ultrapure water;

[0036] (2) Naringin solution containing sucrose ester emulsifier: A certain concentration of sucrose ester emulsifier solution was added to a 0.29 mg / mL naringin solution to prepare naringin solutions containing 0.1%, 0.01% and 0.001% (w / w) sucrose ester emulsifier. The sucrose ester emulsifiers used were sucrose ester 11, sucrose ester 13, sucrose ester 15 and sucrose ester 16;

[0037] (3) ① Citrus juice: Select pomelo with normal and uniform peel color; fully ripe flesh and full juice sac; and no diseases, insect pests, mildew, or other adverse changes. Wash the pomelo with running water, scrub it, and air dry it. Remove the oil cell layer and white skin of the pomelo without damaging the flesh, separate the petals one by one, and remove the sac coat. Put the flesh after removing the sac coat into a juicer to extract the juice. Filter it through a 200-mesh vibrating sieve to obtain the pomelo juice.

[0038] ②Citrus juice preparation: Sucrose ester emulsifier solutions of certain concentrations were added to Majia pomelo juice to prepare Majia pomelo juice containing 0.1%, 0.01%, and 0.001% (w / w) sucrose ester emulsifier. The juice was then homogenized using a colloid mill for 5 minutes. The sucrose ester emulsifiers used were sucrose ester 11, sucrose ester 13, sucrose ester 15, and sucrose ester 16.

[0039] ③ Preparation of control juice: Add 1 part of deionized water to Majia pomelo juice and homogenize using a colloid mill for 5 minutes.

[0040] 2. Resin pretreatment and column filling

[0041] LX-900 model macroporous resin was soaked in anhydrous ethanol overnight, soaked in 4% sodium hydroxide for 1 hour, and soaked in 4% hydrochloric acid for 1 hour, and washed with deionized water in between; the pretreated macroporous resin was filled into the column for later use.

[0042] 3. Determination of interfacial tension and calculation of interfacial pressure

[0043] Axisymmetric drop shape analysis: The dynamic interfacial tension of a sucrose ester emulsifier was measured at room temperature using the OSA100 surface analyzer. A syringe was extended into a cuvette, and a drop (10 μL) of emulsifier solution was formed at the needle tip. At the oil-water interface, the cuvette sample cell was filled with medium-chain triglycerides. The drop shape was immediately recorded with a camera, with one data point recorded per second for 2400 seconds. The Young-Laplace equation was then used to calculate the dynamic interfacial tension. The sucrose ester emulsifier interfacial pressure was then calculated based on the surface tension, using the following formula:

[0044] π=γ0-γ;

[0045] Where: π is the interfacial pressure of sucrose ester emulsifier, γ is the interfacial tension of the sample, γ0 is the interfacial tension of ultrapure water / medium chain triglycerides, γ0 = 22.5 ± 0.5 mN / m.

[0046] 4. Interface Adsorption Kinetics

[0047] The Ward and Tordai equation was used to calculate the interfacial pressure of sucrose ester emulsifier as a function of adsorption time, and the adsorption kinetic parameters were obtained. The formula is:

[0048] ;

[0049] Where: C0 is the concentration of the emulsifier solution, K is the Boltzmann constant, D is the diffusion coefficient, T is the absolute temperature, and t is the adsorption time.

[0050] 5. Determination of naringin content

[0051] The Davis method was used to determine the naringin content in citrus juices.

[0052] (1) Preparation of naringin standard curve: Weigh 10.1 mg of naringin standard, dissolve it in 20 mL of 0.1 mol / L NaOH, adjust to pH 6 with 200 g / L citric acid solution, transfer to a 100 mL volumetric flask, and dilute to volume with deionized water. Pipette 0.00, 1.00, 2.00, 3.00, 4.00, and 5.00 mL of naringin standard solution into six stoppered test tubes, respectively, and add 5.00, 4.00, 3.00, 2.00, 1.00, and 0.00 mL of reagent blank solution, respectively, and shake well. Then add 5.00 mL of 90% diethylene glycol solution and 0.10 mL of 4 mol / L NaOH solution to each tube, shake well, and immediately place in a 40 ° C water bath for 10 minutes. Measure the absorbance of the other five test tubes at 420 nm with the first test tube as the blank, and draw the naringin standard curve. The obtained standard curve is , .

[0053] (2) Determination of naringin content in citrus juice: Measure a certain amount of Majia pomelo juice, add 20 mL of 0.1 mol / L NaOH, adjust the pH to 6 with 20% citric acid solution, transfer to a 100 mL volumetric flask, dilute to volume with deionized water, and centrifuge to obtain the test solution. Add the above-mentioned color developer to the test solution, and after reaction, measure the absorbance at 420 nm.

[0054] 6. Determination of debittering rate of citrus juice

[0055] At room temperature (25°C), different Majia pomelo juices were passed through the resin column at a flow rate of 15 BV / h. The 35th to 40th BV (Bed Volume, the total volume of resin loaded in the resin column) of debittered Majia pomelo juice was collected. The naringin concentration in the juice before and after debittering was measured, and the debittering rate was calculated.

[0056] Debittering rate (%) = (naringin concentration before debittering - naringin concentration after debittering) / naringin concentration after debittering × 100%.

[0057] 7. Data Analysis

[0058] All experiments were repeated three times, and one-way analysis of variance was performed using SPSS 20.0 software. The Duncan model test was used to compare the means. When P < 0.05, the difference was considered significant. Origin software was used for drawing the graphs.

[0059] 8. Experimental results:

[0060] 1. Naringin concentration in control juice before debittering

[0061] The naringin concentration of the control juice before debittering was measured to be 0.29 mg / mL.

[0062] 2. Effect of debittering flow rate on resin adsorption

[0063] Effect of debittering flow rate on resin adsorption Figure 1 The results show that when the flow rate reaches 40 BV / h, the debittering rate of Majia pomelo juice decreases from 93.67% to 38.54% as the flow rate increases from 5 BV / h to 30 BV / h, showing a clear negative correlation. This is because at lower flow rates, a stable concentration gradient of naringin can be formed between the liquid phase and the solid resin, which is more conducive to its adsorption between the resin particles and diffusion into the resin particles. When the flow rate exceeds 20 BV / h, the fluid shear force is significantly enhanced, the fluid resistance increases, and the fluid turbulence weakens the binding probability of naringin to the resin active sites. However, too low a flow rate increases the debittering time, resulting in reduced efficiency and greater loss of nutrients in the juice. Therefore, a flow rate of 15 BV / h was ultimately adopted.

[0064] 3. Interfacial tension of naringin solution containing sucrose ester emulsifier

[0065] This experiment measured the interfacial tension changes of naringin solution containing sucrose ester emulsifier, as shown in Table 2. The results show that:

[0066] (1) Compared with the naringin solution, the final interfacial tension values ​​of the naringin solution with the addition of sucrose ester emulsifier were reduced to varying degrees, and the interfacial tension difference values ​​were increased to varying degrees. This is because the sucrose ester emulsifier and naringin have a synergistic effect, which promotes the adsorption of naringin on the interface. The sucrose ester molecules and naringin are oriented in the interface layer, forming a tighter molecular layer, which further reduces the interfacial tension.

[0067] (2) Under the same concentration conditions, the final interfacial tension of the solution sample with a higher HLB value of sucrose ester emulsifier is smaller. This is because the sucrose ester emulsifier with a higher HLB value has a higher monoester ratio, a lower fatty acid saturation, and an increased aqueous solubility. Secondly, the chain length of the sucrose ester emulsifier is reduced, and the steric hindrance of sucrose ester adsorption on the interface is reduced. Therefore, more naringin and sucrose ester are adsorbed on the interface layer, and the final interfacial tension value is lower.

[0068] (3) Under the same concentration conditions, there is no obvious trend in the increase of interfacial tension difference and HLB value of sucrose ester. This may be because the hydrophilic groups of sucrose ester emulsifiers with higher HLB are larger, resulting in less tight arrangement in the interface layer, and the final interfacial tension value is smaller than that in the initial adsorption stage.

[0069] (4) With the increase of concentration, the final interfacial tension of sucrose ester 11 and sucrose ester 13 solution samples first increased and then decreased, while the final interfacial tension of sucrose ester 15 and sucrose ester 16 solution samples decreased. This may be because sucrose ester 11 and sucrose ester 13 are less hydrophilic and more hydrophobic, and they form a complex with naringin through hydrophobic interaction, which affects its arrangement in the interface layer and reduces the adsorption efficiency, resulting in an increase in the final interfacial tension value when the concentration is between 0.001% and 0.01%. When the concentration continues to increase, the complex reaches saturation, and the final interfacial tension value decreases with the increase of emulsifier concentration.

[0070] (5) As the concentration increases, the interfacial tension difference of the four sucrose ester emulsifier solutions increases. This is because as the concentration of the sucrose ester emulsifier increases, more interfacial active molecules are adsorbed on the interface layer, which can further reduce the interfacial tension compared with the initial adsorption stage.

[0071] Table 2 Interfacial tension values ​​of naringin solutions containing sucrose ester emulsifier

[0072]

[0073] 4. Measurement of adsorption kinetics of different solution samples

[0074] In this experiment, the adsorption kinetic parameters of naringin solution containing sucrose ester emulsifier were measured. As shown in Table 3, the results showed that compared with naringin solution, the adsorption and diffusion rate K of naringin solution with sucrose ester emulsifier was diff There were different degrees of increase, which showed that the addition of sucrose ester emulsifier was beneficial for the adsorption of naringin to the interface and increased the adsorption rate; the diffusion rate K diff As the HLB value of the sucrose ester emulsifier increases, it first increases and then decreases. This is because as the HLB value increases, the sucrose ester emulsifier has a higher monolipid content, fewer hydrophobic chains, a higher HLB value, better dispersibility in water, and higher solubility, which allows it to adsorb to the interface with naringin faster; however, when the HLB value is too high, the hydrophilic chain of the emulsifier is larger, and it becomes more difficult for the hydrophilic part to be oriented on the interface, resulting in a slow adsorption rate.

[0075] Table 3 Adsorption kinetic parameters of naringin solution containing sucrose ester emulsifier

[0076]

[0077] Note: Different letters in the same column indicate significant differences between groups (p < 0.05), where letter a represents the largest value, and the remaining letters decrease in order. Different letters indicate significant differences, while the same letters indicate insignificant differences.

[0078] 5. Effect of different sucrose esters on debittering rate

[0079] The effects of different sucrose ester emulsifiers on the debittering rate of citrus juice are shown in Table 4 and Figure 2 As shown, the results showed that, except for the 0.001% sucrose ester 11 group, the addition of sucrose ester emulsifier to Majia pomelo juice significantly increased the resin adsorption debittering rate. With the increase of sucrose ester concentration, the debittering rate also increased, and the debittering rate of the 0.1% sucrose ester 16 group was significantly higher than that of other groups.

[0080] Note: Table 4 and Figure 2 In the figure, different letters in the same column indicate significant differences between groups (p < 0.05), where letter a represents the largest value, and the remaining letters decrease in order. Different letters indicate significant differences, while the same letters indicate insignificant differences.

[0081] Table 4 Effect of sucrose ester emulsifier on debittering rate of citrus juice

[0082]

[0083] 6. Pearson correlation heat map analysis

[0084] Correlation heat map analysis of sucrose ester emulsifier concentration, HLB value, initial value, final value, difference of interfacial tension, interfacial diffusion rate and debittering rate Figure 3 As shown in the figure; in the lower triangle part, the larger the circle and the darker the red, the greater the positive correlation, the larger the circle and the darker the blue, the greater the negative correlation, *P < 0.05 indicates a significant correlation, **P < 0.01 indicates an extremely significant correlation; the larger the absolute value of the correlation coefficient in the upper triangle part, the greater the correlation, a positive value indicates a positive correlation, and a negative value indicates a negative correlation.

[0085] The results showed that the final interfacial tension value had an extremely significant negative correlation with the emulsifier concentration, a significant negative correlation with the HLB value, and a significant positive correlation with the initial interfacial tension value. The interfacial tension difference value had an extremely significant positive correlation with the emulsifier concentration, and an extremely significant negative correlation with the final interfacial tension value. The interfacial diffusion rate had an extremely significant positive correlation with the emulsifier concentration and the interfacial tension difference value, and an extremely significant negative correlation with the final interfacial tension value.

[0086] In summary, the method flow for evaluating the debittering effect of citrus juice resin adsorption is as follows: Figure 4As shown, the debittering rate of citrus juice resin by adsorption is highly significantly positively correlated with the sucrose ester emulsifier concentration, interfacial tension difference, and interfacial diffusion rate, and highly significantly negatively correlated with the final interfacial tension value. This indicates that the interfacial properties of the sucrose ester emulsifier are strongly correlated with the debittering effect of citrus juice resin by adsorption. Therefore, using the interfacial properties of the sucrose ester emulsifier to evaluate the debittering effect of citrus juice resin by adsorption is an efficient and scientific method, which to some extent compensates for the shortcomings of traditional bitter substance detection methods and sensory evaluation methods.

[0087] Example 1: Evaluation criteria for debittering effect by resin adsorption:

[0088] Interfacial tension difference was used as an evaluation index to assist in determining the debittering effect of citrus juice by resin adsorption. Citrus juice debittering rates were linearly fitted and classified based on the interfacial tension difference of sucrose ester emulsifiers with different HLB values. The criteria for evaluating the debittering effect of citrus juice by resin adsorption based on interfacial tension difference are shown in Table 5. The results showed that when the interfacial tension difference of the naringin solution containing the sucrose ester emulsifier was greater than 12.40, the debittering effect of citrus juice by resin adsorption was excellent; when the interfacial tension difference of the naringin solution containing the sucrose ester emulsifier was between 1.12 and 12.40, the debittering effect of citrus juice by resin adsorption was good; and when the interfacial tension difference of the naringin solution containing the sucrose ester emulsifier was less than 1.12, the debittering effect of citrus juice by resin adsorption was poor.

[0089] The first and second thresholds were obtained by linear fitting: based on the interfacial tension differences of the 12 naringin solutions containing sucrose ester emulsifiers in Table 2 and the 12 corresponding concentrations of citrus juice debittering rates in Table 4, a scatter plot was made and linear fitting was performed to obtain a linear regression curve y=0.7795x+72.146; then, the maximum debittering rate of 81.81% was substituted into the y value of the linear regression curve to obtain the first threshold of 12.40, and the minimum debittering rate of 73.02% was substituted into the y value of the linear regression curve to obtain the second threshold of 1.12.

[0090] Table 5 Criteria for evaluating the debittering effect of citrus juice resins based on interfacial tension difference

[0091]

[0092] Example 2:

[0093] The interfacial tension differences of naringin solutions containing 0.001%, 0.01%, and 0.1% of sucrose ester 5 were measured. The resin adsorption debittering rates of Majia pomelo juice at 0.001%, 0.01%, and 0.1% sucrose ester 5 were also measured. The results are shown in Table 6. These results indicate that all three concentrations of naringin solutions meet the criteria for evaluating the debittering effect of citrus juice by resin adsorption.

[0094] Table 6 Relationship between interfacial tension difference of sucrose ester 5 and debittering rate by resin adsorption

[0095]

[0096] Note: Different letters in the same column indicate significant differences between groups (p < 0.05), where letter a represents the largest value, and the remaining letters decrease in order. Different letters indicate significant differences, while the same letters indicate insignificant differences.

[0097] Example 3:

[0098] The interfacial tension differences of naringin solutions containing 0.001%, 0.01%, and 0.1% sucrose ester 7 were measured. The resin adsorption debittering rates of Majia pomelo juice at 0.001%, 0.01%, and 0.1% sucrose ester 7 were also measured. The results are shown in Table 7. These results indicate that all three concentrations of naringin solutions meet the criteria for evaluating the debittering effect of citrus juice by resin adsorption.

[0099] Table 7 Relationship between interfacial tension difference of sucrose ester 7 and debittering rate by resin adsorption

[0100]

[0101] Note: Different letters in the same column indicate significant differences between groups (p < 0.05), where letter a represents the largest value, and the remaining letters decrease in order. Different letters indicate significant differences, while the same letters indicate insignificant differences.

[0102] Example 4:

[0103] The interfacial tension differences of naringin solutions containing 0.001%, 0.01%, and 0.1% sucrose ester 9 were measured. The resin adsorption debittering rates of Majia pomelo juice at 0.001%, 0.01%, and 0.1% sucrose ester 9 were also measured. The results are shown in Table 8. These results indicate that all three concentrations of naringin solutions meet the criteria for evaluating the debittering effect of citrus juice by resin adsorption.

[0104] Table 8 Relationship between interfacial tension difference of sucrose ester 9 and debittering rate by resin adsorption

[0105]

[0106] Note: Different letters in the same column indicate significant differences between groups (p < 0.05), where letter a represents the largest value, and the remaining letters decrease in order. Different letters indicate significant differences, while the same letters indicate insignificant differences.

[0107] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

Claims

1. A method for evaluating the debittering effect of citrus juice by resin adsorption, characterized in that: The following steps are involved: Step 1: adding a sucrose ester emulsifier to a naringin solution, measuring the initial and final interfacial tension values ​​of the naringin solution to obtain the interfacial tension difference of the naringin solution containing the sucrose ester emulsifier; adding the sucrose ester emulsifier solution during the preparation of citrus juice, and then debittering the citrus juice by resin adsorption to obtain citrus juice debittered by resin adsorption; wherein the naringin solution has the same naringin concentration as the citrus juice before debittering, and the type and concentration of the added sucrose ester emulsifier solution are the same; Step 2: Using the interfacial tension difference of the naringin solution containing the sucrose ester emulsifier as an indicator, the debittering effect of the citrus juice resin on adsorption is judged, specifically: when the interfacial tension difference of the naringin solution containing the sucrose ester emulsifier is greater than a first threshold, the debittering effect of the citrus juice resin on adsorption is judged to be excellent; when the interfacial tension difference of the naringin solution containing the sucrose ester emulsifier is greater than or equal to a second threshold and less than or equal to the first threshold, the debittering effect of the citrus juice resin on adsorption is judged to be good; when the interfacial tension difference of the naringin solution containing the sucrose ester emulsifier is less than the second threshold, the debittering effect of the citrus juice resin on adsorption is judged to be poor.

2. The method for evaluating the debittering effect of citrus juice by resin adsorption according to claim 1, wherein: The first threshold value and the second threshold value are determined based on the corresponding relationship between the interfacial tension difference of naringin solutions containing a sucrose ester emulsifier and the debittering rate of citrus juice by resin adsorption. The specific steps are: measuring the interfacial tension difference of naringin solutions containing different concentrations of sucrose ester emulsifier; adding different concentrations of sucrose ester emulsifier to citrus juice for resin adsorption debittering, measuring the citrus juice resin adsorption debittering rate, and performing a linear fit between the interfacial tension difference and the citrus juice resin adsorption debittering rate. The interfacial tension difference corresponding to the maximum debittering rate is obtained, which is the first threshold value, and the interfacial tension difference corresponding to the minimum debittering rate is obtained, which is the second threshold value.

3. The method for evaluating the debittering effect of citrus juice by resin adsorption according to claim 2, wherein: The type of the sucrose ester emulsifier is sucrose ester 5, sucrose ester 7, sucrose ester 9, sucrose ester 11, sucrose ester 13, sucrose ester 15 or sucrose ester 16.

4. The method for evaluating the debittering effect of citrus juice by resin adsorption according to claim 3, wherein: The first threshold is 12.40 mN / m, and the second threshold is 1.12 mN / m.

5. The method for evaluating the debittering effect of citrus juice by resin adsorption according to claim 4, wherein: The citrus juice is pomelo juice.

6. The method for evaluating the debittering effect of citrus juice by resin adsorption according to claim 5, wherein: The resin is LX-900 macroporous resin.

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