关键词: 柚苷酶, 柚皮苷, 酶学性质, α-L-鼠李糖苷酶, β-D-葡萄糖苷酶

Abstract: Naringin is the principal factor which bitters the taste of grapefruit juice. Naringin could be hydrolyzed by naringinase into prunin，rhamnose，glucose，and naringenin，which have wide applications in the pharmaceutical and beverage industry. This paper provides an overview of the studies on microbial origin naringinase，purification，characterization and determination of enzyme activity as well as protein structure and function. The optimum temperature of naringinase from bacteria is from 37 ℃ to 70 ℃ while the optimal pH is in the range of 4.5 to 8.0; the optimum temperature of naringinase from fungal is from 30 ℃ to 75 ℃ while the optimal pH is in the range of 4.0 to 11.0. The applications of naringinase and its various products in food，beverage，and pharmaceutical are also presented，showing that naringinase could not only debitter the fruit juice but also play an important role in human health. In addition，the development trends and potential applications of naringinase are also prospected. The research emphasis should be placed on screening ideal microbe strains and fermentation process optimization to enhance naringinase.

Key words: naringinase, naringin, enzymatic properties, α-L-rhamnosidase, β-D-glucosidase