Limonin

Degradation of Limonin by Microbial Enzyme in Citrus Vinegar Processing

柑桔果醋加工中柠檬苦素的微生物酶降解研究

Extraction and Antibiotics of Limonin in Citrus Seeds

柑橘籽中柠檬苦素的提取与抑菌性研究

Research and Application of Limonin Compounds Clinical Role

柠檬苦素类化合物临床作用的研究应用

Study on Ultrasonic Extraction Technology of Limonin from the Kumquat

超声波辅助提取金橘柠檬苦素工艺研究

They respectively are three alkaloids , two sterols , one limonin and one organic acid .

它们分别为三个生物碱、两个植物甾醇、一个苦味素类、一个有机酸类。

Limonin and Naringin are the main bitter substances of citrus juice and other citrus 's products .

柠碱和柚苷是柑桔汁及柑桔其它制品中主要苦味成份。

But the effects of hot air drying temperature on contents of limonin and nomilin were not significant ( p0.05 ) .

但是热风干燥温度对柑橘幼果中柠檬苦素和诺米林的含量影响不具有显著性（p＞0.05）。

Naringin and limonin are main bitter components in citrus juice , which can be removed by way of adsorption .

柑桔汁中主要的苦味成分是柚皮苷和柠碱，采用吸附的方法可以将它们除去。

Methods of limonin debittering in Citrus juice

柑桔类果汁中柠碱的脱苦方法

Antioxidation activity of extracts from kumquat with flavone or limonin as solvent was studied by the iodine method .

通过碘量法检测金橘黄酮类及柠檬苦素类提取物的抗氧化活性。

Characteristics of immobilized acetobacter cells for limonin debittering debittering in citrus juices were investigated .

研究了用于柑桔汁脱苦的固定化醋酸杆菌细胞的特性，研究表明：固定化细胞脱苦最佳供氧为：摇床转速160r/min，最适pH为4.5，最适温度为25℃；

In the paper , the author studies the distribution and main composition of the bitter in citrus , and provides several methods of limonin debittering .

就柑桔中苦味物质的分布及其主要成分进行了论述，并介绍了几种柑桔类果汁中柠碱的脱苦方法。

Study on debittering of citrus juices limonin by acetobacter

醋酸菌脱除柑桔汁柠碱苦味的研究

The Investigation on the Removal of Naringin and Limonin in Citrus Juice by Fixed Bed of Granular Active Caron

粒状活性炭固定床用于柑橘汁的脱苦

Limonin and Naringin are the main bitters in citrus juice , which decreased the quality of citrus juice .

类柠檬苦素和柚皮苷是柑桔类果汁中的主要苦味成分，会明显的降低柑桔类果汁的品质。

In this paper , the quantitative analysis methods of naringin and limonin , and the determination results of various citrus juices and citrus wine samples are described .

本文介绍了柚皮苷和柠檬苦素的定量分析方法，以及对各种柑桔果汁和桔子酒实样的测定结果。

The results show that after the homogeneity and sterilization by two processing ways and concentration operation by the production line in the factory , the content of limonin increases obviously .

结果表明柑橘汁中柠檬苦素含量在两种加工方式的均质和灭菌操作及工厂线浓缩操作之后明显增加。

Its flower is rich in volatile oil , flavonoids , volatile oils , limonin , steroids , thiophenes , etc. .

代代花中含有丰富的挥发油，黄酮，柠檬苦素，甾体和噻吩类等。

Under 28 ℃, 35 ℃ and 45 ℃, the change of the content of limonin in concentrated citrus juice is in conformity with the 0 degree dynamics model .

在28℃、35℃、45℃条件下，浓缩柑橘汁中柠檬苦素含量的变化符合0级动力学模型。

Bitter compounds , such as limonin and naringin , in citrus juices can be removed by way of metabolism , adsorption and other methods .

柑橘类果汁中苦味物质主要由柠檬苦素，柚皮苷等组成。对柑橘类果汁脱苦的代谢法、吸附法等9种方法进行了综述。

Determination and Correlative Content and Bioactivity of Limonin , Nomilin , Acridone from Citrus ; Study on Ultrasonic Extraction Technology of Limonin from the Kumquat

柑桔柠檬苦素、诺米林、吖啶酮的检测及相关含量与生物活性研究

Bitterness in citrus juice is primarily due to the presence of both limonin and naringin , and determination of them is a standard in controlling the quality of juice .

柑橘汁的苦味主要是由于柚皮苷和柠檬苦素的存在所致，其含量的测定可用于控制柑橘类果汁的质量。

And then under the optimizing conditions , the experiment studies the effects on the content of limonin and limonoids in the citrus juice caused by the unit operation of the above two different processing ways .

然后利用优化后的条件研究了上述两种加工方式对3种柑橘汁中柠檬苦素及柠檬苦素类似物含量的影响。

Debittering rate came to a saturation with limonin concentration of 30 mg / kg for the immobilized cells while for the free cells with the concentration of 35mg / kg .

固定化细胞在柠碱浓度达到30mg/kg后，柠碱降解速度趋于饱和，而游离细胞的柠碱浓度则为35mg/kg；

Conclusion : The content of naringin , naringenin , obacunone and limonin in flowers and fruits were relatively higher than in leaves , The content of these compounds in flowers was of the highest .

柚皮苷、柚皮素、黄柏酮、柠檬苦素在花与果中的含量相对较高，花中含量更高，叶中含量很少。