芒果中不同成分的提取技术研究进展  

Research Progress on Extraction Technology of Different Components in Mango

作　　者：孙俊 卢建龙 王丽[2] SUN Jun;LU Jianlong;WANG Li(Guangzhou Linghang Food Co.,Ltd.,Guangzhou 511458,China;Lingnan Institute of Technology,Guangzhou 510663,China)

机构地区：[1]广州市领航食品有限公司,广东广州511458 [2]广东岭南职业技术学院,广东广州510663

出　　处：《现代食品》2021年第10期18-22,共5页Modern Food

摘　　要：芒果香甜可口,营养丰富,是消费者十分喜爱的热带水果。本文针对芒果中不同的营养成分,归纳总结不同成分的提取技术与功能价值等信息,为全面开发芒果奠定技术基础。Mango is sweet and delicious, adequate nutrition, consumers are very fond of tropical fruit. In this paper, according to the different nutrition components, the information of extraction technology and function value of different components were summarized, which laid a technical foundation for the comprehensive development of mango.

关 键 词：芒果 提取技术 多糖 黄酮 纤维素 果胶 

分 类 号：TS209[轻工技术与工程—食品科学]