Extraction and Fractionation of Bitter Oligopeptides in Mei Fruit.
碩士 === 國立臺灣大學 === 園藝學系 === 81 === Mei or named Japanese apricot is one deciduous fruit in the family of Rosaceae. It is found as a good source for commer- cial fruit juice industry. However,its bitterness often affect the product quality. Amygdalin has been considered as main bit- ter substa...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
1993
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| Online Access: | http://ndltd.ncl.edu.tw/handle/57263186545612585845 |
| Summary: | 碩士 === 國立臺灣大學 === 園藝學系 === 81 === Mei or named Japanese apricot is one deciduous fruit in the family of Rosaceae. It is found as a good source for commer- cial fruit juice industry. However,its bitterness often affect the product quality. Amygdalin has been considered as main bit- ter substances,but its content is not enough to be postulated.
The objective of this thesis is try to extract and fraction- ate the bitter oligopeptides in mei juice.
The sample mei fruits were shredded and freeze dried.Oligo- peptides were extracted by solvent (chloroform/methanol (2/1;v/v) ) and then concentracted. Crude oligopeptide extracts were frac- tionated and collected by Sephadex G-25 Fine gel filtration. Each bitter- tasting fractions after sensory evaluated were separated by HPLC and main three peaks were collected , concentrated and then identified by protein sequencer.
The separated oligopeptides by Sephadex G-25 Fine were bitter tasting and selected. The result showed that bitter oligopeptides were found in separating tubes no.19-28 from three mei varieties. It is a good relationship between the oligopeptides content and the bitter taste. The N-terminal of peptides were blocked during protein sequencing.
The concentration of amygdalin in mei juice is lower than threshold of bitterness , so there must exist some other bitter substances. This experiment indicated that amygdalin was very thermostable in mei juice or in citrate buffer but unstable in water.
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