樱桃加工副产物的研究进展  

Utilization of By-products from Cherry Processing

作　　者：刘陆 周涛[2] 吴澎[1] 乔玉双 LIU Lu;ZHOU Tao;WU Peng;QIAO Yu-shuang(College of Food Science and Engineering,Shandong Agricultural University,Tai’an 271018,China;College of Horticulture Science and Engineering,Tai’an 271018,China;Tai’an Technician Institute,Tai’an 271000,China)

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018 [2]山东农业大学园艺科学与工程学院,山东泰安271018 [3]泰安技师学院,山东泰安271000

出　　处：《中国果菜》2021年第10期1-8,30,共9页China Fruit & Vegetable

基　　金：山东省科技特派员行动计划(2020KJTPY077);山东省技术创新引导计划(2020LYXZ007)。

摘　　要：近年来樱桃需求量增加,国内栽培面积逐步扩大,导致樱桃副产物如樱桃叶、樱桃核、樱桃渣等大量出现,这些副产物造成了环境污染和资源浪费。本文就樱桃副产物的开发与利用现状进行了综述,概括了樱桃叶中多糖、总黄酮,樱桃核中蛋白质、苦杏仁苷,樱桃渣中膳食纤维等营养成分的提取方法、生物活性及利用情况,以期为樱桃副产物的综合利用提供新思路。With the increasing demand for cherries in recent years,the planting area of cherries in China increases,leading to the large number of cherry by-products such as cherry leaves,cherry nuts,cherry pomace,etc.In order to achieve sustainable development and increase economic benefits,it has far-reaching significance for the use of cherry by-products.This paper mainly reviewed the development and utilization of cherry leaves,cherry nuts and cherry pomace,including the extraction methods of polysaccharide,flavonoids,protein and dietary fiber in cherry by-products,and summarized the bioactivity and utilization of the extract,aiming to provide us new ideas for the comprehensive utilization of cherry by-products.

关 键 词：樱桃叶 樱桃核 樱桃皮渣 研究进展 

分 类 号：TS261.9[轻工技术与工程—发酵工程]