みかん糖蜜の成分と熱処理による変化

概要

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Mandarin orange waste from juice processing was limed and then press-dehydrated to obtain peel juice as a raw material for fermentation. The juice was treated with heat and ethanol to remove materials that would precipitate. We assayed the sugars, amino acids, metals, vitamins, and both before and after treatment.The peel juice was 9.54% total sugar (glucose, 2.94; fructose, 3.66; sucrose, 2.73; unidentified sugar, 0.21); with 406 mg of total amino acids per 100 ml (proline 218; serine 95; arginine, 21; alanine, 20; aspartic acid, 12; threonine, 11; and others), 65 mg % vitamin B_1,45 mg % vitamin B_6,245 mg% pantothenic acid 1.1 mg % biotin.Heat treatment of the juice for 20 min at 110℃ did not much affect the sugar content; the total sugar in fresh juice, 9.74% decreased to 9.24%. The total amino acids in fresh juice 231 mg %/100ml, decreased to 138 mg %/100ml. The original vitamin concentrations also decreased by 50% compared to before treatment.For residues of pesticides in the juice, levels of both organic chlorines (11 kinds) and phosphate groups (6 kinds) were very low after treatment (0.0002 to 0.001 ppm).S-(5-methoxy-2-oxo-2,3-dihydro-1,3,4-thiazolyl-(3)-methyl) dimethyl phosphorothio-thianate was higher, at 0.038 ppm.
社団法人日本生物工学会の論文
1987-09-25