荔枝加工副产物研究进展  

Advances in Research of by-Products of Litchi Processing

作　　者：刘学铭[1] 廖森泰[1] 张名位[1] 

机构地区：[1]广东省农业科学院蚕业与农产品加工研究所,广东省农产品加工公共实验室,广东广州510610

出　　处：《食品研究与开发》2012年第1期201-204,共4页Food Research and Development

基　　金：广东省教育部产学研结合项目(2008B090500083)

摘　　要：荔枝加工副产物主要包括荔枝壳和荔枝核。荔枝壳含有较高的花青素和其它多酚类物质,具有抗氧化、抗肿瘤、降血脂等功能,可用于开发功能食品和食用色素。荔枝核含有皂苷、多酚、脂肪酸等功能成分,具有降血糖、降血脂、抗病毒、护肝等功效,可用于开发功能食品和药品;此外,荔枝核还含有丰富的淀粉,可用于生产淀粉和酒精。多层次分级综合利用是将来荔枝副产物开发利用的发展方向。By-products of litchi processing mainly compose of pericarp and seeds. Litchi pericarp is rich in anthocyanins and other phenolic compounds, possesses effects as antioxidant, antitumor, hypolipidemic, etc. and can be used to development edible pigment and functional food. Litchi seeds contain bioactive components as saponins, polyphenols, fatty acids, etc, possess pharmacological actions as hypoglycemic, hypolipidemic, hepatoprotective, antivirus, antitumor, etc. can be used to develop functional foods and drugs. In addition, litchi seeds are rich in starch and can be used to produce starch products and ethanol. Multi-level and comprehensive utilization would be the trends in developing the value of litchi by-products.

关 键 词：荔枝壳 荔枝核 化学成分 药理作用 综合利用 

分 类 号：TS209[轻工技术与工程—食品科学]