德庆贡柑共产物的营养组成研究  

Study on the Nutrient Composition of the Co-products of Deqing Tangerine

作　　者：胡益波 毛国兴 陈霖红 张桐 刘袆帆 王锋 柳建良[2] 马路凯 HU Yibo;MAO Guoxing;CHEN Linhong;ZHANG Tong;LIU Huifan;WANG Feng;LIU Jianliang;MA Lukai(Deqing County Citrus Institute,Deqing,Guangdong 526600,China;College of Light Industry and Food Sciences,Zhongkai University of Agriculture and Engineering,Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food,Ministey of Agriculture,Guangzhou,Guangdong 510225,China;Institute of Agricultural Product Development and Food Science,Tibet Academy of Agricultural and Animal Husbandry Sciences,Lhasa,Tibet 850000,China)

机构地区：[1]德庆县柑橘研究所,广东德庆526600 [2]农业农村部岭南特色食品绿色加工与智能制造重点实验室,仲恺农业工程学院轻工食品学院,广东广州510225 [3]西藏自治区农牧科学院农产品开发与食品科学研究所,西藏拉萨850000

出　　处：《农产品加工》2022年第24期47-50,54,共5页Farm Products Processing

基　　金：广东省科技乡村振兴专项(大专项+任务清单)项目(2021N005)。

摘　　要：果蔬精深加工过程会产生较多的果皮、果籽等副产物,以及坏果、劣果等非鲜食果,如何对其进行有效利用已成为当下的研究热点。以岭南佳果——贡柑的果皮、果肉与果籽为研究对象,对其基本营养组成进行探究和分析,以期为贡柑的综合利用提供理论依据。结果表明,贡柑果皮、果肉及果籽中均含有较为丰富的营养物质,但含量各不相同,具体表现为:果皮中含有较高含量的总多酚6.84±0.02 g/100 g,果肉中的膳食纤维13.8±0.01 g/100 g、抗坏血酸268±0.05 mg/100 g和总黄酮4555±0.03 mg/100 g含量较高,而果籽中发现较高含量的总多酚82.4±0.03 mg/100 g和总黄酮645±0.07 mg/kg。研究初步探明了贡柑各部分组成的物质基础组成及潜在功能因子,旨在为贡柑共产物的梯次利用奠定一定的理论基础。The deep processing of fruits and vegetables will produce more by-products such as peels and seeds,as well as non-fresh fruits such as bad fruits and inferior fruits.How to effectively utilize them has become a current research hotspot.In this study,the peel,pulp and seeds of Gonggan,the best fruit of Lingnan,were used as the research objects to explore and analyze its basic nutritional composition,in order to provide a theoretical basis for the comprehensive utilization of Gonggan.The results showed that the peel,pulp and seeds of Gonggan mandarin were rich in nutrients,but the contents were different.The content of high content of total polyphenols 6.84±0.02 g/100 g dietary fiber 13.8±0.01 g/100 g,ascorbic acid 268±0.05 mg/100 g and total flavonoids 4555±0.03 mg/100 g in fruit seeds was higher,while higher content of total polyphenols was found in fruit seeds 82.4±0.03 mg/100 g and total flavonoids 645±0.07 mg/kg.This study preliminarily explored the material basic composition and potential functional factors of each part of Gonggan,aiming to lay a certain theoretical foundation for the cascade utilization of Gonggan co-products.

关 键 词：贡柑 加工副产物 营养组成 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]