Abstract
The application of naringinase for the removal of bitter substances in peel of Banpeiyu (Citrus grandis Osbeck) was investigated. Albedo and f lavedo of the peel were each other separated, and the effectiveness of three removal methods, namely, soaking in 0.1 % naringinase solution, soaking in 1 % HCl and boiling, was compared. Naringin and limonin were determined by HPLC method.
It was found that the naringin content was the highest in the albedo and flavedo of boiled samples, and contrary to this, this of HCl treated samples was the lowest. As to limonin, samples obtained by the treatment of naginginase showed the highest content and this content of boiled samples was the lowest.
As the result of the sensory evaluation, it became clear that the peel treated with naringinase was the most bitter of those treated by these three methods.
