鲜切的水果皮渣综合利用的研究综述  

Research Review on Comprehensive Utilization of Fresh-Cut Fruit Pomace

作　　者：王爽 常虹[1] 周家华[1] 王宝刚[1] 李文生[1] 王云香[1] WANG Shuang;CHANG Hong;ZHOU Jia-hua;WANG Bao-gang;LI Wen-sheng;WANG Yun-xiang(Beijing Academy of Forestry and Pomology Sciences,Beijing Academy of Agriculture and Forestry Sciences,Beijing 100089,China)

机构地区：[1]北京市农林科学院,北京市林业果树科学研究院,北京100089

出　　处：《包装工程》2022年第1期106-114,共9页Packaging Engineering

基　　金：北京市农林科学院青年基金(QNJJ201921)。

摘　　要：目的对目前鲜切苹果、西瓜、菠萝、柑橘这4种较有代表性皮渣进一步利用的方向和方法进行总结,为后续鲜切皮渣的利用提供参考。方法通过检索国内外相关文献,对不同鲜切水果皮渣的单营养物质提取或整体综合利用方法进行归纳和总结。结果鲜切水果皮渣中的营养物质含量丰富,可利用性极强,应重视对其的加工利用,以免造成资源浪费。结论系统列举了苹果、西瓜、菠萝和柑橘这4种鲜切水果皮渣的营养价值、皮渣的主要成分,以及目前对4种鲜切水果皮渣含有的营养成分(如多酚、黄酮、果胶、多糖、膳食纤维等物质)的提取利用和其他资源利用方式的研究成果,以期引起对鲜切皮渣资源利用的重视。The work aims to summarize the current directions and methodological studies on the further utilization of four representative fruit pomace of fresh-cut apple,watermelon,pineapple and citrus,and to provide references for the subsequent utilization of fresh-cut pomace.By searching the related literature at home and abroad,the methods of single nutrient extraction or overall comprehensive utilization of different fresh-cut fruit pomace were summarized.The residue nutrient contents in fresh-cut fruit pomace were rich and highly available,so attention should be paid to processing and utilization to avoid wasting resources.The nutritional value and main components of pomace of four fresh-cut fruits such as apple,watermelon,pineapple and citrus are systematically listed,and the research results on the extraction and utilization of nutrients(such as polyphenols,flavonoids,pectin,polysaccharides,dietary fiber and other resources)contained in the pomace of four fresh-cut fruits are introduced,in order to attract attention to the utilization of fresh-cut pomace resources.

关 键 词：鲜切水果 苹果皮渣 菠萝皮渣 西瓜皮渣 柑橘皮渣 综合利用 

分 类 号：TS201.1[轻工技术与工程—食品科学]