| 柑橘加工副产物中有效成分开发利用的研究进展 |
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| 引用本文： | 方政,高彦祥. 柑橘加工副产物中有效成分开发利用的研究进展[J]. 中国食品添加剂, 2005, 0(4): 9-13 |
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| 作者姓名： | 方政 高彦祥 |
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| 作者单位： | 中国农业大学,食品科学与营养工程学院,北京,100083 |
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| 摘 要： | 本文综述了柑橘类果实加工副产物中有效成分，包括香精油、柑橘果胶、桔皮色素、膳食纤维、黄酮类化合物和类柠檬苦素的功能特性，详细介绍了国内外对这些副产物的开发利用进展概况，并对我国柑橘副产物的加工利用提出建议。
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| 关 键 词： | 柑橘副产物 有效成分 开发利用 香精油 柑橘果胶 桔皮色素 |
| 文章编号： | 1006-2513（2005）04-0009-05 |
| 收稿时间： | 2005-01-17 |
| 修稿时间： | 2005-01-17 |
Progress in research on utilization of the effective components in by-products of citrus processing |
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| FANG Zheng,GAO Yan-xiang. Progress in research on utilization of the effective components in by-products of citrus processing[J]. China Food Additives, 2005, 0(4): 9-13 |
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| Authors: | FANG Zheng GAO Yan-xiang |
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| Abstract: | The characteristics and function of main citrus by-products including essential oils, citrus pectin, citrus peel pigments, diet fiber, flavonoids and limonoids were summarized. The status of the synthesis utilization and development of these citrus by-products was detailedly reviewed. Advices for domestic utilization were suggested in the end. |
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| Keywords: | citrus by-products effective component utilization |
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