肉桂渣资源化利用研究进展

Research progress on resource utilization of cinnamon residue

综述了肉桂渣中含有的多糖、多酚、黄酮、皂苷等活性成分在制备生物发酵饲料及添加剂、栽培食用菌及制备生物燃气与活性炭等方面开发利用的研究进展,指出肉桂渣中含有多种活性成分,可广泛应用于食品、日化、医药等方面,从而具有较高的研究价值。以期改善长期以来肉桂渣仅作为锅炉燃料使用及因此造成环境污染的现状,为充分利用肉桂枝叶的剩余价值,进一步开发肉桂系列产品,延长肉桂产业链条,助力肉桂产业得到可持续发展提供参考。

This paper reviews the development and utilization of active components,which in cinnamon residue,such as polysaccharides,polyphenols,flavonoids and saponins,on the preparation of biological fermentation feed and additives,cultivation of edible fungi,preparation of biogas and activated carbon.It is pointed out that cinnamon residue contains a variety of active components,which has high research value and can be widely used in food,daily chemicals,medicine and so on.In order to improve the current situation that cinnamon residue has only been used as boiler fuel and caused environmental pollution,and provide reference for making full use of the residual value of cinnamon twigs and leaves,developing cinnamon series products,prolonging cinnamon industry chain and helping cinnamon industry to achieve sustainable development.