摘要
柑橘类水果是全世界最大宗产量的水果之一,皮渣作为其主要副产物占柑橘总量的20%～40%,具有较大的利用价值。本文综述了柑橘类主要副产品(香精油、果胶、天然色素、膳食纤维、黄酮类化合物和类柠檬苦素)的功能特性,以及国内外对这些物质的提取情况;并对我国柑橘加工产业提出了建议。
Citrus fruit is one of fruits with high yield in the world and peel pomace, the mainly byproduct with 20%-40% content in the total citrus fruit, has many application values. In this article, the characteristics and functions of main citrus byproducts, including essential oils, pectin, natural colours, dietary fiber, flavonoids and limonoids, were summarized. Researches on the extraction of those byproducts at home and abroad are reviewed. Some suggestions are made for the processing of citrus in China.
出处
《现代食品科技》
EI
CAS
2007年第3期90-94,共5页
Modern Food Science and Technology
关键词
柑橘皮
功能性成分
提取工艺
建议
citrus peel
physiologically-active compound
extraction method
suggestion
