Debittering effect of β-cyclodextrin on bergamot fruit juice by response surface design.

Objective To debitterize bergamot fruit juice by β-cyclodextrin.Methods Based on the single factor experiment,the response surface design was used to determine the optimum debittering conditions.Results The addition level,operative temperature and time of β-cycIodextrin had significant influence on its debittering effect.The optimum debittering technology for β-cyclodextir in was as follows:the addition level of0.78 g/100 mL,the temperature of 44 ℃,and the time of 42 min.Under the optimal conditions,the naringin and limonin in bergamot fruit juice were removed by 22.12%and 19.32%respectively.And the concentration of vitamin C,polysaccharide,and flavone in the resultant juice amounted to 7.01 mg/100 mL,49.71 mg/100 mL and 6.74 mg/100 mL,respectively.Conclusion The method for debitterize bergamot fruit juice byβ-cyclodextrin is feasible,and the effect is obvious.