| 柑橘果皮中主要功能性成分含量测定 |
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| 引用本文： | 王菁,蒲彪,伍红梅.柑橘果皮中主要功能性成分含量测定[J].食品工业科技,2010(3). |
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| 作者姓名： | 王菁 蒲彪 伍红梅 |
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| 作者单位： | 四川农业大学食品学院,四川,雅安,625014 |
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| 摘 要： | 对四川几个主要柑橘品种(温州蜜柑、罗伯逊脐橙、?溪蜜柚、彭祖寿柑)果皮中主要功能性成分黄酮类化合物、柠檬苦素类化合物、类胡萝卜素、总酚酸、膳食纤维和果胶进行了测定。结果表明,不同品种果皮间的同一功能性成分含量存在差异,同一品种果皮中不同功能性成分含量也有差别。实验为更好地综合利用柑橘果皮提供了一定理论基础。
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| 关 键 词： | 柑橘皮 功能性成分 测定 |
Determination of the main functional components in citrus peels |
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| WANG Jing,PU Biao,WU Hong-mei.Determination of the main functional components in citrus peels[J].Science and Technology of Food Industry,2010(3). |
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| Authors: | WANG Jing PU Biao WU Hong-mei |
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| Affiliation: | WANG Jing,PU Biao,WU Hong-mei (Collage of Food Science,Sichuan Agricultural University,Yaan 625014,China) |
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| Abstract: | In the experiment,four kinds of citrus peels--Citrus unshiu Marc, Citrus sinensis, Citrus grandis Osbeck,Citrus reticulate Blanco which were common in Sichuan-were taken as raw materials.The main functional components, such as flavonoids, limonoids, carotenoids, total phenolic acids, dietary fiber, pectins, were determined.The results showed the contents of the same functional component existed difference among different breeds, and the contents of the different functional components in same breed were also different.The experiment can provide a theroretic foundation for researchers to use the citrus peels better. |
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| Keywords: | citrus peel functional component determination |
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