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Metabolism of Limonoid in Banpeiyu

Research Project

Project/Area Number 01580087
Research Category

Grant-in-Aid for General Scientific Research (C)

Allocation TypeSingle-year Grants
Research Field 家政学
Research InstitutionMukogawa Women's University

Principal Investigator

MORISHITA Toshiko  Mukogawa Women's University, Faculty of Home Economics, 家政学部, 助教授 (70125144)

Co-Investigator(Kenkyū-buntansha) MURASE Haruko  Mukogawa Women's University, Faculty of Home Economics, 家政学部, 助手
藤井 治子  武庫川女子大学, 家政学部, 助手
Project Period (FY) 1989 – 1991
Project Status Completed (Fiscal Year 1991)
Budget Amount *help
¥1,800,000 (Direct Cost: ¥1,800,000)
Fiscal Year 1991: ¥600,000 (Direct Cost: ¥600,000)
Fiscal Year 1990: ¥600,000 (Direct Cost: ¥600,000)
Fiscal Year 1989: ¥600,000 (Direct Cost: ¥600,000)
KeywordsLimonoid / Marmalade / Limonoate A-ring lactone / Limonin / Nomilin / Banpeiyu / Banpeiyu liquor / Naringin / ポンシリン / ネオヘスペリジン / 17ーデハイドロリモネ-ト / リモニンD環ラクトンハイドラ-ゼ / オバクノン / DEAEセルロ-ス / バイオゲルP-100
Research Abstract

The mechanism of the increase in bitterness in citrus fruits was studied. Limonin D-ring lactone hydrolase was extracted from Natsudaidai seeds and purified by ion exchange chromatography and gel filitration, resulting in a sevenfold increase in its specific activity. Examination of the metabolism of limonoid in different parts of citrus fruits revealed the presence of a dark crystalline substance around the circumambient cortex cells of the stem. Obacunone was found to be transferred from the testa to the cotyledon and stored as limonin. Limonoate A-ring lactone was formed in the leaf and the stem from September to December, then transferred to the stem cortex. It was stored in the fruits as neutral limonoid.
The change in the bitterness during marmalade preprocessing was investigated. Fruits with high limonoid contents tended to lose their good flavor on boiling, whereas those with high naringin levels were judged to be significantly better tasting. Boiling the peel caused limonoate A … More -ring lactone from limonin to be transferred to the peel. At about 10 minutes after boiling was started, 17-dehydrolimonoate A-ring lactone was detected. Further heateing caused an increase in the amount of nomilin, which is thought to cause bitterness in marmalade. Fruits with large amounts of limonin tend to be favored, and mixing two types of fruits should be helpful for improving the flavor by reducing bitterness, increasing sweetness and mellowing the sourness.
Fruits liquor was prepared with Banpeiyu, and the amounts of the bitter principles limonind and naringin that dissolved into the alcohol were measured. Large amounts of limonin were found in ethyl alcohol and white liquor and also of nomilin in ethyl alcohol and water. When the peel was removed and only the fruits flesh was spaked in white liquor, the resulting liquor was tahty and without bitterness, making it suitable for use as a fruit liquor.
The delayed apperance of bitterness in fruit was also studied. The fruit juice was kept at 5゚C to 20゚C (room temperature) and the activation level of increase of bitterness in the juice. Less

Report

(4 results)
  • 1991 Annual Research Report   Final Research Report Summary
  • 1990 Annual Research Report
  • 1989 Annual Research Report
  • Research Products

    (16 results)

All Other

All Publications (16 results)

  • [Publications] 森下 敏子,和田 令子,藤井 治子: "グレ-プフル-ツ果汁ゲルの硬さと保温条件の相違が苦みに及ぼす影響" 調理科学. 22. 312-316 (1989)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1991 Final Research Report Summary
  • [Publications] 森下 敏子,藤井 治子: "バンペイユを用いた果実酒中リモノイドの変化" 武庫川女子大学紀要. 36. 157-160 (1988)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1991 Final Research Report Summary
  • [Publications] 森下 敏子,藤井 治子: "アマナツ(C.natudaidai HAYATA)種子中のリモニンD環ラクトンハイドラ-ゼの分離" 武庫川女子大学紀要. 38. 65-68 (1990)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1991 Final Research Report Summary
  • [Publications] 森下 敏子: "カンキツ類の苦味成分に関する調理科学的研究" 学位論文. (1990)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1991 Final Research Report Summary
  • [Publications] 森下 敏子,村瀬 治子: "カンキツ類のリモノイド類の季節的変動" 武庫川女子大学紀要. 39. 51-56 (1991)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1991 Final Research Report Summary
  • [Publications] Toshiko Morishita, Reiko Wada, Haruko Fujii: "Effect of Hardness and Keeping Temperature of Agar Gel made from Grapefruit Juice on the Bitter Taste" Cookery Science. 22. 312-316 (1989)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1991 Final Research Report Summary
  • [Publications] Toshiko Morishita, Haruko Fujii: "Behaviors of Limonoids in Banpeiyu Liquor Processing" The Bulletin of Mukogawa, Women's University. 36. 157-160 (1988)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1991 Final Research Report Summary
  • [Publications] Toshiko Morishita, Haruko Fujii: "Extraction of Limonin D-ring Lactone Hydrolase from the Seeds of AMANATSU (Citrus natsudaidai HAYATA)" The Bulletin of Mukogawa Wumen's University. 38. 65-68 (1990)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1991 Final Research Report Summary
  • [Publications] Toshiko Morishita: "Culinary Scientufic Studies on the Bitterness of Citrus Fruits" Thesis for a degree. (1990)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1991 Final Research Report Summary
  • [Publications] Toshiko Morishita, Haruko Murase: "Seasonal changes of Metabolite of Limonoid in the Citrus Fruit" The Bulletin of Mukogawa Women's University. 39. 51-56 (1991)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1991 Final Research Report Summary
  • [Publications] 森下 敏子,村瀬 治子: "カンキツ類のリモノイド類の季節的変動" 武庫川女子大学紀要. 39. (1991)

    • Related Report
      1991 Annual Research Report
  • [Publications] 森下 敏子: "バンペイユにおけるリモノイド代謝物質の移行" 日本食品工業学会法.

    • Related Report
      1991 Annual Research Report
  • [Publications] 森下 敏子・藤井 治子: "アマナツ(C.natsudaidai HAYATA)種子中のリモニンD環ラクトンハイドラ-ゼの分離" 武庫川女子大学紀要. 38. (1990)

    • Related Report
      1990 Annual Research Report
  • [Publications] 森下 敏子: "カンキツ類の苦味成分に関する調理科学的研究" 学位論文. (1990)

    • Related Report
      1990 Annual Research Report
  • [Publications] 森下敏子,和田令子,藤井治子: "グレ-プフル-ツ果汁ゲルの硬さと保温条件の相違が苦みに及ぼす影響" 調理科学. 22. 312-316 (1989)

    • Related Report
      1989 Annual Research Report
  • [Publications] 森下敏子,藤井治子: "バンペイユを用いた果実酒中リモノイドの変化" 武庫川女子大学紀要. 36. 157-160 (1988)

    • Related Report
      1989 Annual Research Report

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Published: 1989-04-01   Modified: 2016-04-21  

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